Bread and Butter Pickles
Sweet, crunchy bread and butter pickles are the perfect reprieve from fried foods. Get the recipe for Bread and Butter Pickles ». Penny De Los Santos

Canned pickles and preserves are staples at any state fair. This recipe first appeared in our June/July 2012 issue along with Jane and Michael Stern’s story Fair and Square

Yield: makes 2 QUARTS


  • 8 medium cucumbers (about 1 3/4 lb.), cut into 1/6″ slices
  • 1 medium yellow onion, thinly sliced
  • 1 clove garlic, thinly sliced
  • 12 red bell pepper, stemmed, seeded, and thinly sliced
  • 12 green bell pepper, stemmed, seeded, and thinly sliced
  • 2 tbsp. kosher salt
  • 1 23 cups sugar
  • 1 cup cider vinegar
  • 1 12 tsp. brown mustard seeds
  • 12 tsp. celery seed
  • 12 tsp. ground turmeric


  1. Combine cucumbers, onion, garlic, and peppers in a large bowl and sprinkle with salt; add 2 cups cracked ice, and toss together. Let sit for 3 hours. Transfer vegetables to a colander, and rinse lightly with cold water. Divide vegetables between two 1-qt. glass jars with resealable lids and set aside.
  2. Bring sugar, vinegar, mustard and celery seeds, and turmeric to a boil in a 1-qt. saucepan; pour mixture evenly between jars and seal jars with lids. Let cool to room temperature and then store in refrigerator for up to 2 weeks.