“These are no ordinary pickles. They are almost like dessert. During a break from college, I spent an afternoon at my grandma’s house learning how to can these the old fashioned way. We typically serve them at Thanksgiving and Christmas, but make a nice snack any time of the year. My friends from college, Joyce and Pat, liked to put them in their Deviled Eggs.” – April Ferre
“Another recipe from my neighbor in Salem Oregon, Maxine. Her husband was the milk man, and the two of us would get our kids together to play in the backyard. I use to enter these in the Oregon State Fair and they always won a prize.” – Jean Hansen
Bread & Butter Pickles
- 25 to 30 Medium Cucumbers
- 8 Large White Onions
- 2 Large Sweet Peppers
- 1/2 Cup Salt Non-Iodized
- 5 Cups Cider Vinegar
- 5 Cups (2 1/2 Pounds) Sugar
- 2 Tablespoons Mustard Seed
- 1 Teaspoon Turmeric
- 1/2 Teaspoon Clove
- Wash cucumbers and slice as thin as possible. Chop onions and peppers; combine with cucumbers and salt. Let stand 3 hours and drain.
- Combine vinegar, sugar and spices in large preserving kettle. Bring to a boil.
- Add drained cucumbers. Heat thoroughly, but do not boil.
- Pack while hot into sterilized jars leaving 1/4-inch headspace. Seal at once. If using water bath method, process for 10 minutes. Makes about 9 1/2 pints.
1949 Recipe – Maxine Brown