Bread and Butter Pickles (Good and Easy)

5 pints servings Prep: 20 m Cook: 15 m Total: 3 h 35 m Intermediate
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Bread and Butter Pickles (Good and Easy)
Pickle is defined as “a small cucumber preserved in vinegar, brine, or a similar solution”. You won’t be in a pickle if you made these pickles. This recipe is so good, fast and easy to make with cucumbers, onions, bell peppers, and a sweet-tangy vinegar solution, and it works really well with vidalia onions. Once you eat the cucumbers in the pickles, simply slice more cucumbers in the vinegar and keep in the refrigerator for a couple of days. Eat when ready.

Ingredients

5 pints servings
  • 1 gallon cucumbers (not peeled)
  • 8 small onions
  • 1 large green bell pepper
  • 1 large red bell pepper
  • salt for salting
  • 5 cups sugar
  • 5 cups white vinegar
  • 1/2 teaspoon turmeric
  • 1 teaspoon mustard seeds
  • 2 teaspoon celery seed
  • 6 cloves garlic (optional)

Step-by-Step Instructions

  1. Slice the cucumbers, onions, and bell peppers. Combine them in a large bowl and season generously with salt. Cover with ice and let it stand for three hours to crisp the vegetables and draw out moisture. After three hours, remove the ice and drain. Rinse thoroughly under cold water to remove excess salt.
  2. Combine the sugar, white vinegar, turmeric, mustard seeds, celery seed, and garlic (if using) in a large non-metal pot (or a coated metal pot such as teflon, silverstone, or enamel, without scratches or breaks in the coating). Bring to a rolling boil over medium-high heat, stirring to dissolve the sugar. The metal will react with the vinegar and makes the pickle solution turn cloudy and spoil your batch of pickles if you don’t use the right pot.
  3. Add the drained cucumber, onion, and pepper mixture to the hot vinegar solution and bring to a second boil, about 5 minutes.
  4. Fill sterilized pint jars with the vegetable mixture leaving 1/4 inch headspace. Pour the hot vinegar solution over the vegetables to cover. Wipe jar rims clean, seal with lids and rings, and process in a hot water bath for 15 minutes. Let jars cool completely before storing.

Common Problems and Solutions

Q: Why did my pickle solution turn cloudy?

A: You likely used an uncoated metal pot. The vinegar reacts with bare metal causing cloudiness. Always use a non-reactive pot like enamel, stainless steel, or teflon-coated cookware without scratches.

Q: Can I skip the ice and three-hour wait?

A: The ice bath is important—it keeps the cucumbers crispy and draws out excess moisture that would otherwise dilute your brine. Don't skip this step for best texture.

Q: How long do these pickles last?

A: Properly processed and sealed jars will last up to one year in a cool, dark pantry. Once opened, keep refrigerated and use within 2-3 months.

Tips and Techniques

The recipe cleverly lets you reuse the brine—once you eat the first batch of pickles, slice fresh cucumbers into the leftover vinegar solution and refrigerate for a few days for quick refrigerator pickles. Vidalia onions work especially well in this recipe because of their natural sweetness.

Ingredient Substitutions

  • white vinegar: apple cider vinegar
  • vidalia onions: any sweet onion variety or regular yellow onions
  • fresh cucumbers: pickling cucumbers or kirby cucumbers

Equipment Needed

  • Large non-reactive pot (enamel, stainless steel, or teflon-coated)
  • Large bowl for ice bath
  • Canning jars (pint size)
  • Hot water bath canner or large pot with rack
  • Jar lifter
  • Canning funnel

Historical Context

Bread and butter pickles got their name during the Great Depression when a couple trademarked the name after using their sweet pickle recipe to barter for staples at the grocery store. The style became a Southern favorite for its balance of sweet and tangy flavors.