Bread and Butter Pickles

  • Average Rating: (0 / 5)
  • Prep Time: 4:0 h
  • Cook Time: 20m
  • Ready In: 4:20 h

These are not like your classic dill pickle. They have a sweet taste similar to relish.


  • 16 Cups Pickling Cucumbers
  • 6 Whole Onions
  • 1 Large Red Pepper
  • 1 Large Orange Pepper
  • 1 Large Yellow Pepper
  • 1/2 Cup Sea Salt
  • 5 Cups White Sugar
  • 2 Tablespoons Mustard Seed
  • 1 Teaspoon Turmeric
  • 1 1/2 Teaspoons Celery Seed
  • 3 Cups White Vinegar


Step 1

Wash and brush cucumbers very well, cut off the ends. Slice the cucumbers with peel to ⅛” thick. I slice them with the slicer blade of my Cuisnart or a mandolin. Do the same with the onions. Remove the seeds from the peppers and slice them thin by hand.

Step 2

Place the sliced vegetables in a large bowl. Add the salt and cover with plastic wrap. Leave it on the counter for 3 hours.

Step 3

Combine the remaining ingredients (sugar, mustard seed, turmeric, celery seed and white vinegar) in a large pot, heat on medium high, stirring occasionally until mixture boils, then add drained vegetables and heat until it boils, turn off the heat.

Step 4

Wash your mason jars in the dishwasher, then put them on a tray in the oven at 240˚F. Boil the covers, funnel, tongs, slotted spoon and ladle.

Step 5

Using a slotted spoon, fill the hot sterilized mason jars to 1” from the top, pour the hot syrup over the vegetables to 1/4 “ from the top, put on the lids, tighten them after they pop and enjoy!

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