Bread and Butter Pickles

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Recipe by Toast's mom

While I'm not the world's hugest pickle fan I have to say these are good. In fact they've actually won a few silly contests she's entered them. They have a definite sweet/sour aspect to them and are great on a sandwich or just with some cheese.


  • 4 quarts of sliced cucumbers (16 cups)
  • 6 medium white sliced onions (I have actually used less)
  • 1 sweet red pepper
  • 1 sweet green pepper
  • 3 cloves of garlic (optional) (I actually used a few more)
  • 1/3 cup of pickling salt
  • 3 cups of distilled white vinegar
  • 1 ½ tsp. of celery seed
  • 1 ½ tsp. of turmeric
  • 1 ½ tsp. Of mustard seed
  • 2 trays of ice cubes


  • Select medium sized cucumbers. Wash well but do not peel. Slice them thinly.

  • Wash peppers and remove stem ends, seeds and membrane.

  • Wash and cut onions into bite sized pieces.

  • Layer all the vegetables, including garlic into a crock or ceramic bowl, sprinkling salt between each layer. Also layer one tray full of ice between layers and put the whole second tray on the top layer.

  • Let stand for 3 hours. Drain pickles well and remove garlic and any unmelted ice.

  • Divide into two batches so that for cooking the pickles will have more crispness and colour.

  • Combine the vinegar and remaining ingredients. Pour over the two batches and heat to boiling point. Ladle hot pickles into sterilized jars, seal and process in canner.

  • N.B Store at least a month for best flavour.


  • Makes about 8 pints