Molly O'Neill's Bread and Butter Pickles

By Molly O’Neill

Updated May 5, 2025

Total Time
35 minutes
Rating
3(6)
Comments
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Featured in: Food; Well Preserved

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Ingredients

Yield:8 pint jars

  • 8 medium cucumbers, sliced into ⅛-inch-thick rounds

  • ⅓ cup kosher salt

  • 4 medium onions, peeled and thinly sliced

  • 1 green bell pepper, stemmed, seeded and cut into ¼-inch dice

  • 1 red bell pepper, stemmed, seeded and cut into ¼-inch dice

  • 3 cups white vinegar

  • 3 cups sugar

  • 1 tablespoon mustard seeds

  • 1 teaspoon celery seeds

Ingredient Substitution Guide
Nutritional analysis per serving

91 grams carbs; 376 calories; 1 gram fat; 3 grams fiber; 1139 milligrams sodium; 3 grams protein; 82 grams sugar

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

  1. Step 1

    In a large bowl, toss the cucumbers and salt and let stand for 4 hours or, refrigerated, overnight.

  2. 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 ¼inch 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.

  3. 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.

  4. Step 4

    Using tongs, remove jars from the kettle. Using potholders, tighten lids. Allow to cool. Store in a cool, dark place.

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Ratings

3 out of 5
6 user ratings
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Comments

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Terry

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.

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