Bread and Butter Pickles

Condiments and Sauces

Recipe courtesy of Inglewood Farms

Makes 8 pints


  • 1 gallon cucumbers, sliced very thin
  • 10 medium or 20 small onions, sliced very thin
  • 2 green peppers (1 red makes it pretty), sliced very thin
  • 1/2 cup salt
  • 2 trays ice
  • 5 cups vinegar
  • 5 cups sugar
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon ground cloves
  • 2 tablespoon mustard seed
  • 1 teaspoon celery seed 

Bread and Butter Pickles

Bread and Butter Pickles

Click image to enlarge.


Place the thinly sliced cucumbers, onions, and peppers in a large container; sprinkle with salt; add ice and cover.  Let stand 3 hours.  Drain well.  Add remaining ingredients.  Place over low heat; keep turning pickles over until mixture reaches the scalding point.  Do not boil.  Bottle while hot in hot jars.

Seal. Let stand a minimum of 48 hours.


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