Recipe By David
Rating
Published Aug 13th
Prep 1h Cook 30m Additional 3h Ready In 4h 30m
Servings 8 - 1 quart jars Calories 104.8

These are the best bread and butter pickles I have ever had!! And I have been looking for a long time. I guarantee you’ll love them! This recipe makes a lot, so get ready to crunch. Enjoy!

Recipe Ingredients

  • 25 cucumbers, thinly sliced
  • 6 onions, thinly sliced
  • 2 green bell peppers, diced
  • 3 cloves garlic, chopped
  • ½ cup salt
  • 3 cups cider vinegar
  • 5 cups white sugar
  • 2 tablespoons mustard seed
  • 1 ½ teaspoons celery seed
  • ½ teaspoon whole cloves
  • 1 tablespoon ground turmeric

Cooking Directions

  1. 1 In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
  2. 2 In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
  3. 3 Drain any liquid from the cucumber mixture. Stir the cucumber mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
  4. 4 Transfer to sterile containers. Seal and chill in the refrigerator until serving.

Nutrition Facts

  • Calories 104.8
  • Carbohydrate 25.6 g
  • Fat 0.3 g
  • Fiber 0.9 g
  • Protein 1 g
  • Saturated Fat 0.1 g
  • Sodium 937.7 mg
  • Sugar 22.4 g

Reviews

  1. My family loves these! They are less sweet than grocery store b&b and crunchier. My husband who is not usually a fan of b&b likes these almost as much as dills now. :) I made mine in lengthwise slices so that they could be used along with the onions and bell peppers as sandwich dressings. - Read more ...
  2. I never rate or review anything so this must be a great recipe. I've been canning pickles for over 30 years and wanted a new recipe, I tried this one and if you are a beginner or a pro and you want a great recipe then you should try this one! I made 30 pints - Read more ...
  3. Very good pickles. I would definitely rinse the cucumbers well after sitting in the salt, as they were awfully salty. I also processed them for 10 minutes in a hot water canner so I could keep them in the pantry.
  4. The salt draws water from the veggies, thus they need to be drained. By removing some of the liquid from them, they turn out crisper as pickles. I do, however, like to mix a quart of cracked ice into the mixture, to keep it cold. It melts, and everything is well drained at the end - Read more ...
  5. These were a great success! Loved them. I steralized my mason pint jars in a hot dishwasher first and they all sealed so they do not need to store in the fridge. Made 9 pints. I think I'll make another batch!!
  6. These are pretty good. One thing I would change is after draining the brine rinse the vegetable mix and drain again. It was a bit too salty. If I make them again I will definitely do this.
  7. Best ever even better than mine. Nice addition with the garlic and cloves. I think the recipe should read 25 pickling cukes. Some folks who never made pickles before used regular cukes which were to big and made them come out soggy. Thanks David for a great recipe!!!
  8. I love these pickles! I soaked my cukes for 7 hours in ice water before cutting them and mixing them with the salt, garlic, and bell pepper. I didn't let them sit as long as suggested. I only let them sit for 45 minutes, drained the liquid and mixed into the brine. They still came - Read more ...
  9. The combination of spices make a great tasting pickle but when it says use a large bowl they should have said a tub...I used three large bowls and then poured it all into a tub to mix the cukes with the salt. I also covered the salted cukes with ice and a loose cover (I - Read more ...