Bread and Butter Pickles Recipe

I never rate or review anything so this must be a great recipe. I've been canning pickles for over 30 years and wanted a new recipe, I tried this one and if you are a beginner or a pro and you want a great recipe then you should try this one! I made 30 pints in July 2009 and gave them as gifts, as well as ate them, they were a hit. They were too salty after much rinsing so I cut back the salt to about half after the first batch. I started making double the recipe. I mixed them in a large cooler to have enough room to blend everything real well. I added 2 red and 2 orange peppers to the recipe to give it color and just chopped it instead of diced because the peppers are just as good to eat. I put ice on the top while the mix stands so the cukes and peppers get crisp. The cooler helps keep the ice from melting too fast. I packed the pint jars with the cukes then ladled in the brine, this works fine. I put them in a 10 minute 'bath' since I made so many and wanted them to last. I opened the last jar a few weeks ago and it is just as fresh as when I made them last year. I just finished making 45 pints today. They're ready to eat right away. Fantastic pickles! Thank you, David. Another pickle tidbit: when storing pickles, turn them upside down, so that the top pickles are soaking in the brine, since the pickles will rise. Then as you eat them the bottom soaks.

The combination of spices make a great tasting pickle but when it says use a large bowl they should have said a tub...I used three large bowls and then poured it all into a tub to mix the cukes with the salt. I also covered the salted cukes with ice and a loose cover (I think the ice gives the pickles a little more crispness)

Very good pickles. I would definitely rinse the cucumbers well after sitting in the salt, as they were awfully salty. I also processed them for 10 minutes in a hot water canner so I could keep them in the pantry.

Delicious! Make sure you rinse and drain the cucumbers. Just draining them does not remove enough salt. I think "25 cucumbers" is a little ambiguous since the size can vary so much, so I weighed mine and used about 7 lbs of cucumbers. I also used 4 cups of apple cider vinegar to change the vinegar to sugar ratio to more closely match other recipes I was looking at. They are plenty sweet with 4cups vinegar to 5 cups sugar. I skipped the bell peppers, but I think red ones would be nice. My 3 year old grandson thinks you are supposed to eat these by the bowlful.

This is a great recipe,I have been making these pickles for many many years.However I feel an important step was missed in this recipe. I put the cukes,peppers,onions all on Ice for about 4 hours or until the ice has mostly melted.then drain very well. It's what makes the pickles have a crunch to them. Best pickles ever!

This is what I did because I grew lemon cucumbers, and I did not find many recipes for them. I ended up with 13 pounds of sliced cucumbers so I increased the quantities of the components by 33% except for the salt. Additionally, I only used 1/2 cup of kosher salt. I also used a cooler for the salt bath and put some ice on the top to keep cool (I used an igloo cooler and the ice did not melt, it was 78 degrees in the house). I tasted the cucumbers after the salt bath and they we not overly salty (I do not like a lot of salt in my food). I also used what was in the house: red and white onions, and red frying bell peppers. I ended up with 14 pints of processed pickles with very little left over. The pickles are crunchy. This is my third attempt at making pickles with lemon cucumbers, but it is my favorite so far.

I’ve made these twice now. Very good. Did not use cloves or green peppers, personal preference only. Otherwise followed closely. Did two large bowls of pickling cukes, sliced with a mandoline, 3 large onions per bowl, plus garlic. Added 1/2 cup pickling salt to each bowl. Mixed well, added a bunch of ice, let sit for 3-4 hours before draining and rinsing. After cooking the cukes in the brine, I filled the sterilized jars and processed in hot water canner. 18 pints. Beautiful! Thank you for the recipe!

Good but too complicated for such an easy recipe. Combine all the ingredients, minus the cucumber, pepper, onion, garlic. Bring to boil. Add all veggies and stir to combine. Then put in jars or containers, set in refrigerator and wait for them to finish, about 2-3 days. Can also use pickling spice instead of individual spices. Also used about 1/2 cup less sugar and added about a cup of water before boiling.

I give it a 5-star rating ONLY after adjusting as follows: Way too much salt! Had to toss my first batch, we couldn’t eat them! I use 1/8 -1/4 cup salt instead of 1/2 cup, then rinse well after 30 minutes instead of waiting 3 hours and only draining fluids. Pickles come out crispy and delicious, so much so that friends and family are paying me to make them their own full batches (I only charge for supplies/ingredients). Other than the salt issue, the recipe produces well-rounded flavor and extremely scrumptious pickles!

Before making this recipe, I read many of the comments, and took all of them into consideration. I did cut back on the salt to 1/3 of a cup, and then also rinsed the cucumbers after draining them. I only used 2 teaspoons of turmeric. These pickles are amazing, and taste just like the ones mom used to make.

They are delicious. The only issue is that they start to taste a bit odd over time. Not bad….just odd. I now can them properly. 10 minutes in a boiling water bath. It doesn’t affect the texture. Flavour stays more consistent.

Easy to make for this novice!

I made a 1/2 batch of these exactly (except I only used 1 very large onion and red pepper (more colorful in the jar). My sons both said they were THE BEST! These were the best bread & butter pickles I've ever tried. Thank you so much for the great recipe!

We use a case of cucumbers and scale it up . Now a menu item.

Excellent

I read the reviews and cut the sugar in half and omitted the cloves. I accidentally forgot the garlic but these are the best I have ever had.

My family loves these. I read some of the reviews and decided to cut back on the salt, I used half canning salt. The original didn't specify but I've learned from past experience that canning salt is saltier than unionized or Kosher. Also, I'm not sure about getting 8 quarts. The recipe said 25 cucumbers but has no measured amount. My home grows were different sizes and I used about 30 measured 24 cups and with the added onions measured 32 cups. Equalling 8 quarts. After salting and standing, I left mine in the fridge overnight, I only had enough to fill 9 pints. Had lots of brine left over. I will be making more of these they are delicious.

I hadn’t made bread and butter pickles for years. Used a very large seeded and thinly sliced zucchini. I never used to add garlic to my b and b pickles so left that out. Also didn’t add cloves. Red pepper makes it look nice!

Bro, I need to make this again, like yesterday.

Way too salty. Maybe rinse the sliced cucumbers before adding to the brine. I tasted after adding to brine…and tossed it out.