Granny's Bread & Butter Pickles


prep 1:30       total 4:00



1 gal. sliced cucumbers
6 md. onions (sliced)
1 lg. green bell pepper sliced
1/3 cup salt
Vinegar syrup
4 cups white sugar
3 cups vinegar
1-1/2 tsp. celery salt
1-1/2 tsp. turmeric
2 tbsp. mustard seed
2 tbsp. mixed pickling spices


Put vegetables in large bowl. Add salt and toss lightly. Cover heavy with ice cubes (cover bowl) for 3 hours.

After 3 hours drain, rinse twice with cold water. Drain.

Heat vinegar syrup until boiling. Add vegetables. Boil half a minute. Pack in sterilized pint jars. Wipe top of jar with wet towel before putting on lid. Process jars accordingly: 20 minutes for quarts, 10 minutes for pints and 5 minutes for half pints.

Turn upside down on rack for 24 hours.

Author's Comments

As a child, I didn't appreciate the bread & butter pickles that were ever present on our relish tray with dinner. Now that I'm an adult, they are one of my favorite pickles. They're especially good in chicken salad.

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