Priscilla's Bread and Butter Pickles

6 servings Prep: 20 m Cook: 15 m Total: 1 h 35 m Beginner
5.0/5 (1)
Priscilla's Bread and Butter Pickles
When you have loads of fresh cucumbers and can’t eat them all up, pickle them using this easy recipe. These sweet and tangy bread and butter pickles with brown sugar, onions, and bell peppers are perfect for sandwiches, burgers, or straight from the jar.

Ingredients

6 servings
  • 3 medium onions
  • 8 large cucumbers
  • 2 tbsp pickling salt
  • 6 cups cold water
  • 1 quart white vinegar
  • 2 cups brown sugar
  • 1 tbsp celery seed
  • 1 tbsp mustard seed
  • 1 tbsp turmeric
  • 2 bell peppers optional
  • 3 cloves garlic optional

Step-by-Step Instructions

  1. Peel onions. Wash cucumbers. Combine salt and water in a large bowl.
  2. Slice onions, bell pepper and cucumbers (with peel) into 1/4 inch slices. Soak for one hour in the salt and water solution. Ice can be added to ensure crispness.
  3. In a large pot, boil together the remaining ingredients - vinegar, brown sugar, celery seed, mustard seed, turmeric, and garlic (optional). Remove onions and cucumbers from water mixture, drain well and add to boiling mixture, bringing just to a boil for about 10 minutes or until tender - do not overcook or they’ll lose their crunch.
  4. Pack slices and liquid into hot, thoroughly cleaned jars, leaving 1/4 inch headspace. Seal with lids. Let stand a couple of days before eating to allow flavors to develop.

Common Problems and Solutions

Q: Why are my pickles soft instead of crisp?

A: Make sure to soak the cucumbers in the salt water solution with ice for the full hour, and don't overcook them in the boiling liquid - they only need about 10 minutes.

Q: How long will these keep?

A: Properly sealed jars will keep in a cool, dark place for up to a year. Once opened, refrigerate and use within 2-3 months.

Q: Do I need to process these in a water bath?

A: This recipe uses the old-fashioned method of packing hot pickles into hot jars. For longer shelf stability, you can process pint jars in a boiling water bath for 10 minutes.

Tips and Techniques

Use small to medium cucumbers for the best texture - overly large cucumbers tend to be seedy and less crisp. Adding a grape leaf or a pinch of calcium chloride (Pickle Crisp) to each jar helps maintain crunchiness.

Ingredient Substitutions

  • brown sugar: white sugar
  • pickling salt: kosher salt
  • fresh cucumbers: kirby or pickling cucumbers

Equipment Needed

  • Large bowl
  • Large pot or Dutch oven
  • Pint-sized canning jars with lids
  • Jar lifter (if water bath processing)

Historical Context

Bread and butter pickles got their name during the Great Depression when they were so popular they could be bartered for staples like bread and butter. The sweet-tangy flavor made them a favorite sandwich topping.