Bread and Butter Pickles II

Bread and Butter Pickles II


"These are the best bread and butter pickles I have ever had!! And I have been looking for a long time. I guarantee you'll love them! This recipe makes a lot, so get ready to crunch. Enjoy!"
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4 h 30 m servings 105 cals
Serving size has been adjusted!

Original recipe yields 50 servings



  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1120 mg
  • 45%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
  2. In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
  3. Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
  4. Transfer to sterile containers. Seal and chill in the refrigerator until serving.


  1. 248 Ratings

Most helpful positive review

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 ...

Most helpful critical review

icing was a little runny, i wish it was a thick hard white icing. otherwise a perfectly fine biscotti type cookie.

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 ...

The salt draws water from the veggies, thus they need to be drained. By removing some of the liquid from them, they turn out crisper as pickles. I do, however, like to mix a quart of cracked i...

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 ...

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 t...

Best ever even better than mine. Nice addition with the garlic and cloves. I think the recipe should read 25 pickling cukes. Some folks who never made pickles before used regular cukes which wer...

I love these pickles! I soaked my cukes for 7 hours in ice water before cutting them and mixing them with the salt, garlic, and bell pepper. I didn't let them sit as long as suggested. I only...

My family loves these! They are less sweet than grocery store b&b and crunchier. My husband who is not usually a fan of b&b likes these almost as much as dills now. :) I made mine in lengthw...

These are pretty good. One thing I would change is after draining the brine, rinse the vegetable mix and drain again. It was a bit too salty. If I make them again I will definitely do this.

These were a great success! Loved them. I steralized my mason pint jars in a hot dishwasher first and they all sealed so they do not need to store in the fridge. Made 9 pints. I think I'll make ...