Bread and Butter Pickles Recipe 

 Originally Written: September 12, 2012

By  Hanna Trafford

Last Updated on September 12, 2012 by Hanna Trafford

Just like grandma used to make.....

This was the very first time I made Bread and Butter Pickles – they are my husband’s favorite kind so I thought – why not try to make them at home. I went to our local market and bought couple of baskets of pickles, some onions and red peppers, found a recipe, bought the required ingredients and got to work. It does take a little time – cutting pickles, onions and red peppers up, making the brine, filling the jars…. But apparently – the result is worth it. I made 14  – 1/2 litre jars and was told not to give any of them away. So since that is a definite compliments, I am sharing the recipe.

Bread and Butter Pickles Recipe


  • 4 lb.s of thinly sliced small cucumbers
  • 2 medium onion, thinly sliced
  • 1 sweet red pepper, sliced
  • 1/4 cup of pickling salt
  • About 50 ice cubes
  • 4 cups of granulated sugar
  • 4 cups of cider vinegar
  • 2 tablespoons of mustard seeds
  • 2 tablespoons of celery seeds
  • 2 teaspoons of turmeric
  • 1/2 teaspoon of ground cloves


For best results, choose freshly picked, little cucumbers – I got mine at our local farmer’s market

You will get the best size and crunch by selecting fresh, little cucumbers

In a large stainless steel or glass bowl, toss together cucumbers, sliced onion, red peppers, salt and half of the ice cubes

In a large bowl, toss together cucumbers, onions, red peppers and salt and then add about half of your ice cubes and mix gently

Sprinkle remaining ice cubes over the top and let stand for 3 hours. Drain well, rinse and drain well again. Then set aside while you prepare your brine.

Cover your mixed vegetables with remaining ice cubes and let sit for 3 hours. After rinsing and draining, you will be ready to prepare the brine.

In a large heavy saucepan, bring sugar, cider vinegar, mustard seeds, celery seeds, turmeric and cloves to boil; add vegetables and return to boil

Prepare your brine and bring it to boil - add vegetables and bring to boil again. Now you are ready to fill your jars

Pack vegetables with liquid into 500 ml jars, leaving about 1/2 inch space at the top. I used a funnel to do this – make sure you are careful since this is a pretty hot process!

I used a funnel to fill jars - it is a pretty hot process so be careful!

Remove any air bubbles (I gently pushed the vegetables in ,using wooden spoon). Wipe rims off any excess liquid and cover with prepared lids. Screw on the bands until you meet resistance and then just increase to fingertip tight. Boil in boiling water canner for 10 minutes.

Fill the jars, close them up and boil in a boiling water canner for 10 minutes - and you are done!


Hope you will enjoy these – they really are just like grandma used to make! Send me you comments. suggestions and experiences – your input is always welcomed and very much appreciated!








Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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