Molly O'Neill's Bread and Butter Pickles
Updated May 6, 2025
- Total Time
- 35 minutes
- Rating
- Comments
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Ingredients
- 8medium cucumbers, sliced into ⅛-inch-thick rounds
- ⅓cup kosher salt
- 4medium onions, peeled and thinly sliced
- 1green bell pepper, stemmed, seeded and cut into ¼-inch dice
- 1red bell pepper, stemmed, seeded and cut into ¼-inch dice
- 3cups white vinegar
- 3cups sugar
- 1tablespoon mustard seeds
- 1teaspoon celery seeds
Nutritional analysis per serving (8 servings)
376 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 91 grams carbohydrates; 3 grams dietary fiber; 82 grams sugars; 3 grams protein; 1139 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, toss the cucumbers and salt and let stand for 4 hours or, refrigerated, overnight.
- Step 2
Have ready 8 hot, sterilized pint (2-cup) jars and lids. (See pickled peppers for sterilizing instructions.) Place the cucumber slices and their liquid in a large kettle and add remaining ingredients. Place over high heat and bring just to a boil. Remove from heat. Gently pack the cucumbers into the jars, leaving 1/4inch of space below the lip. Pour enough liquid into the jars to cover the ingredients. Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
- Step 3
Fill a large kettle fitted with a rack halfway with water and bring to a boil. Meanwhile, bring a teapot full of water to a boil. Place the filled jars on the rack (do not let them touch -- work in batches if necessary) and pour in boiling water from the teapot until jar tops are covered by 2 inches. Bring to a boil and boil 10 minutes.
- Step 4
Using tongs, remove jars from the kettle. Using potholders, tighten lids. Allow to cool. Store in a cool, dark place.
Private Notes
Comments
I’ve done a lot of canning and probably made bread and butter pickles for 40 years. The book this is from, Well Preserved by Mary Anne Dragan, is a great source of recipes for pickles, relishes, chutneys, and more. I recommend it highly.