Bread & Butter Pickles - Dinner With Julie

Bread & Butter Pickles


October 6, 2013

  • Makes: Makes about 4 pint jars.


10 cups thickly sliced small pickling or wee English cucumbers

1 red pepper, seeded and sliced

1 small onion, halved and thinly sliced

½ cup coarse pickling salt

3 cups sugar

4 cups apple cider vinegar

3 Tbsp. pickling spices (or try some turmeric, mustard seed, celery seed and a few cloves)


1Slice the pickles, red pepper and onion into a large bowl and sprinkle with salt. Toss and refrigerate for about 6 hours. Pour off the excess moisture, rinse and drain well.

2In a large pot, bring the sugar and vinegar to a boil. Add the cucumber mixture and spices and cook for a minute or two. Divide the pickles into jars and pour in the brine to within 1/2 inch of the rim; wipe it clean and seal. If you'd like to process them for long-term storage, Bernardin suggests processing pickles in a hot water bath for 10 minutes. Otherwise, store them in the fridge for up to a month.