Grandma Pat’s Bread & Butter Pickles

Makes about 8 pints


3 green peppers
6 medium yellow onions
3 cloves garlic, peeled
½ peck of small cucumbers
1 c. Kosher Salt
1 bag ice
5 c. granulated sugar
3 c. cider vinegar
1 ½ t. tumeric
1 ½ t. celery seed
2 T. mustard seed
8 sterilized pint jars
8 sterilized lids and rims


  1. Wash and rinse the cucumbers. Slice them very thin, preferably with a KitchenAid mixer attachment or a mandolin. Slice the green peppers, onions and garlic as well. Combine with cucumbers in a large container or pot. Pour in the Kosher salt and mix it well with your hands. Pour the ice on top of the cucumbers and let rest for at least 3 hours. The purpose of this is to drain the cucumbers of excessive amounts of water and help them get cool and crisp.
  2. After 3 hours, pour the water out of the containers and rinse the cucumbers in clean water. Squeeze them dry in a kitchen towel or three. Set aside.
  3. In a very large pot over medium heat add the sugar, vinegar, tumeric, celery seed and mustard seed. Stir until sugar is dissolved. Then, add the pickles and bring mixture to a boil. This will take a while so be patient.
  4. Once water has reached a boil turn off the heat. Ladle mixture into sterilized jars, leaving 1″ at the top, and close with lids and rims. Only close the jar as much as you can tighten it with your hand, do not force it. Process jars in a hot water bath for 10 minutes.
  5. Set jars aside in a cool, dry place away from any drafts and cover with kitchen towels. Allow to rest for 24 hours without moving until seal forms.

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