Bread and Butter Pickles

I used to always run out of sweet pickles so, since I love them so much, I make them myself.  It only takes a few minutes to make, so I make them by the jar instead of making a whole bunch of pints that I have to can to preserve.  These are just fine in the refrigerator for at least a month. (Just as a side note, I ate some today, September 4, 2013, so they lasted over 8 months, refrigerated).

The whole key to ensuring that they are nice and crisp is to salt them an hour before hand and let some of the liquid drip out of the cucumbers.  You can use any type of cucumbers you like for this.

Bread and Butter Pickles


  • 2 cups sliced cucumbers
  • 1/2 cup sliced red peppers
  • 1/2 cup sliced onion
  • 1 tablespoon pickling salt or 1/2 tablespoon kosher salt
  • 1/2 cup cider vinegar
  • 1/3 cup sugar
  • 1/2 tablespoon mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon red pepper flakes
  • pinch ground cloves


Place the cucumbers, red pepper, and onion in a colander placed over a bowl.  Sprinkle with the salt and toss a bit to combine.  Let sit an hour.

Meanwhile, heat the vinegar and sugar in a large saucepan over medium heat until the sugar dissolves.  Add the mustard seeds, celery seeds, red pepper flakes, and increase heat to a boil.

Rinse and drain the cucumber mixture and add to the vinegar mixture.  Cook for 5 minutes.

Turn off heat and let come to room temperature.  Store, refrigerated, in a lidded glass jar.

Makes 1 pint jar.

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