Go Back
–+ servings
Bread and Butter Pickles
Bread & Butter Pickles are a classic American condiment known for their sweet and tangy flavor. They became especially popular in the early 20th century as a way to preserve summer cucumbers for the winter months. Named for their delightful pairing with a slice of bread and butter, these pickles are a beloved staple in many homes. Crunchy, vinegary, and slightly sweet, they’re perfect on sandwiches, burgers, or eaten straight from the jar.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Rest 3 hours
Total Time 3 hours 45 minutes
Course Snack
Cuisine American
Servings 8 pint jars
Calories 676 kcal

Ingredients
  

  • 1 gallon cucumbers (approx. 2½" long, sliced thin)
  • 8 white onions (small, thinly sliced)
  • 2 green bell peppers (shredded)
  • ½ cup salt
  • 1½ quarts ice (cracked )

For Pickling Syrup:

  • 5 cups sugar
  • 1½ tsp turmeric
  • ½ tsp ground cloves
  • 1 tsp celery seed
  • 2 tbsp mustard seed
  • 5 cups vinegar (white, not too strong)

Instructions
 

Step 1: Prepare Vegetables

  • Wash cucumbers thoroughly but do not pare them.
  • Slice cucumbers into thin, even rounds.
  • Thinly slice onions and shred bell peppers.

Step 2: Salt and Ice the Mixture

  • Combine sliced vegetables in a large bowl.
  • Sprinkle with ½ cup salt and mix well.
  • Add 1½ quarts of cracked ice and stir.
  • Let stand for 3 hours, then drain thoroughly.

Step 3: Make Pickling Syrup

  • In a pot, combine sugar, turmeric, cloves, celery seed, mustard seed, and vinegar.
  • Heat the mixture gently, stirring to dissolve sugar (do not boil).

Step 4: Cook the Pickles

  • Add drained vegetables to the syrup.
  • Place over low heat and paddle occasionally with a wooden spoon.
  • Heat until just hot but do not boil.

Step 5: Seal in Jars

  • Pour hot mixture into sterilized jars.
  • Seal immediately.

Tips

  • Substitute red bell pepper for a colorful twist.
  • Use apple cider vinegar for a slightly richer flavor.
  • Add a pinch of chili flakes for mild heat.
  • Use a mandoline for even cucumber slices.
  • Pickles can be stored refrigerated if not canning.

Nutrition

Calories: 676kcalCarbohydrates: 148gProtein: 14gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 22mgSodium: 1069mgPotassium: 1112mgFiber: 6gSugar: 137gVitamin A: 475IUVitamin C: 48mgCalcium: 148mgIron: 2mg
Keyword pickles, retro sweets, summer
Tried this recipe?Let us know how it was!