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Favorite Bread and Butter Pickles

Deliciously sweet and tangy pickles perfect for sandwiches, salads, and meal prep. Easy to customize for lower sugar or diabetic-friendly diets.
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Prep Time 3 hours
Cook Time 10 minutes
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Preserving, Snacks
Cuisine: American
Calories: 10
Ingredients Method Notes

Ingredients
  

Vegetable Preparation
  • 20 cups sliced cucumbers (about 12 medium)
  • 3 cups sliced onions (about 4 medium)
  • 1 medium sweet red pepper, sliced
  • 1 medium green pepper, sliced
  • 3 quarts ice water
  • 1/2 cup canning salt
Brine Ingredients
  • 6 cups sugar Can be reduced for a healthier version.
  • 6 cups white vinegar
  • 3 tablespoons mustard seed
  • 3 teaspoons celery seed
  • 1.5 teaspoons ground turmeric
  • 1/4 teaspoon plus 1/8 teaspoon ground cloves

Method
 

Preparation
  1. Place cucumbers, onions, and peppers in a large bowl.
  2. In another large bowl, mix ice water and salt; pour over vegetables. Let stand for 3 hours.
  3. Rinse vegetables and drain well.
  4. Pack vegetables into 11 hot 1-pint jars to within 1/2 inch of the top.
Cooking
  1. In a Dutch oven, bring sugar, vinegar, mustard seed, celery seed, turmeric, and cloves to a boil.
  2. Carefully ladle hot liquid over vegetable mixture, leaving 1/2 inch headspace.
  3. Remove air bubbles and adjust headspace if necessary by adding hot liquid.
  4. Wipe rims, center lids on jars, and screw on bands until fingertip tight.
  5. Place jars into canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes.
  6. Remove jars and cool.

Notes

Store sealed jars in a cool, dark place for up to one year. Once opened, keep jars in the refrigerator and use within 1–2 months for best taste. Freezing is not recommended; if necessary, freeze cucumber slices without liquid but expect texture changes.