I made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles, too. I think you'll enjoy them as much as we do! —Linda Weger, Robinson, Illinois
Favorite Bread & Butter Pickles Recipe photo by Taste of Home
Place cucumbers, onions and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 3 hours.
Rinse vegetables and drain well. Pack vegetables into eleven hot 1-pint jars to within 1/2 in. of the top.
In a Dutch oven, bring sugar, vinegar, mustard seed, celery seed, turmeric and cloves to a boil. Carefully ladle hot liquid over vegetable mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Editor's Note
The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
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Victoria
Aug 25, 2020
This was my first attempt at canning ANYTHING! These were easy, beautiful and taste delicious. Now I don't feel guilty about all the cucumbers my garden produces.
Jlemerson79
Sep 7, 2017
No comment left
dublinlab
Aug 11, 2016
Very nice, I cooked the Cubs in the brine though. Janet. VFE
Reviews
This was my first attempt at canning ANYTHING! These were easy, beautiful and taste delicious. Now I don't feel guilty about all the cucumbers my garden produces.
No comment left
Very nice, I cooked the Cubs in the brine though. Janet. VFE