Bread and Butter Pickles

  • Serves

    makes 2 QUARTS


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


  • 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


Step 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.

Step 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.

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