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.


  • 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 1

Peel onions. Wash Cucumbers. Combine salt and water.

Step 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.

Step 3

Boil together the remaining ingredients: vinegar, brown sugar, celery seed, turmeric, and garlic (optional). Remove onions and cucumbers from water mixture, drain and add to boiling mixture, bringing just to a boil for about 10 minutes or until tender - do not overcook.

Step 4

Pack slices and liquid into hot, thoroughly cleaned jars. Let stand a couple of days before eating.

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