Grandma’s Bread and Butter Pickles

Name: Grandma's Bread and Butter Pickles
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 12 Pint jars
Ingredients: 25 to 30 pickling cucumbers, sliced 1/4-inch thick; 1/2 cup pickling or kosher salt; 1 large yellow onion (diced); 1 large green bell pepper (diced); 1 large red bell pepper (diced); 7 cups white vinegar; 6 cups granulated sugar; 1/2 teaspoon ground cloves; 1 tablespoon mustard seeds; 2 teaspoons celery seed; 1 1/2 teaspoons turmeric

July 6, 2018 by Jessica Robinson 28 Comments

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Bread and Butter Pickles are easy to make and have a wonderful sweet and tangy flavor.Have you ever made homemade pickles? This recipe comes from my great-grandmother’s farm kitchen and has been passed down for generations. They are easy to make and you’ll be loving the flavor! Nothing says summer more to me than making a batch of these delicious pickles! We grow our own pickling cucumbers, but you can certainly buy some at the farmer’s market.

Each year, we plant a small vegetable garden and grow our own pickling cucumbers. As you can see, in the picture below, we train the vines to grow up the lattice. This keeps the cucumbers up off the ground, so they grow nicely, take up less space, and keep them in better shape as they mature.

Why do they call it Bread and Butter Pickles?

These delicious pickles supposedly got their name because during the Great Depression, they were an inexpensive staple in households. People used them in sandwiches of Bread and Butter because that’s what they could afford. Many things during that time were rationed too, so they made many things from scratch.

What kind of cucumbers are good for making pickles?

Making homemade Bread and Butter Pickles is relatively easy. While you can certainly use different kinds of cucumbers, pickling cucumbers are the best. They have a thicker skin and are small in size, therefore have less seeds. They can withstand the very hot brine and still come out crunchy.

How to make Bread and Butter Pickles:

Step 1: Wash the pickling cucumbers and cut into 1/4-inch slices.

Step 2: Place the salt, cucumber slices, onion, and bell peppers in a food-safe bucket. Use your hand to stir the mixture so the salt is evenly distributed. I place that bucket into a cooler and place a clean kitchen towel on top of the cucumbers, with few inches of ice on the bucket, as well as ice around the bucket. Allow it to sit for 3-4 hours in a cool place.

Step 3: Drain the cucumbers and set aside. Make the brine. Prepare the boiling water canner. Heat the jars in simmering water until ready for use. Do not boil. Wash lids in soapy water and rinse well. Set aside. Set bands aside.

Step 4: Place equal amounts of cucumbers, onions, and bell peppers into each hot jar. Ladle hot pickling brine over top of cucumbers, leaving 1/2-inch headspace. Wipe the rims with a clean, damp paper towel. Center the lids on jars. Apply the bands to fingertip tight.

Step 5: Let the jars cool and the lids will begin to make a “popping” sound as they seal.

Once the jars are sealed, store them in a cool, dry place for up to 1 year. Although, I highly doubt they will last that long!

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Homemade Bread and Butter pickles in Mason jars on barn red color metal

5 from 14 votes