Classic Bread and Butter Pickles With Red Bell Pepper

Classic Bread and Butter Pickles With Red Bell Pepper

These classic bread and butter pickles are sweet, tangy, and absolutely delicious! Included in the recipe instructions is a handy canning guide.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 32 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Place the cucumbers, onions, and peppers in a large stainless steel, ceramic, or glass bowl. Sprinkle with the salt, toss lightly, and cover with ice. Let stand at room temperature for 3 hours.
  3. Step 3

    Prepare and sterilize jars, lids, equipment, and workspace.
  4. Step 4

    Drain the vegetables in a colander and rinse well with cool water.
  5. Step 5

    In a large stainless steel pot, combine the vinegar, granulated and brown sugars, mustard seeds, celery seeds, cloves, and turmeric. Bring to a full boil. Add the drained cucumber mixture and bring back to a boil.
  6. Step 6

    Fill the hot sterilized jars with the mixture, leaving 1/2-inch headspace. Wipe rims, place lids on the jars and seal.
  7. Step 7

    Process in a boiling water bath for 10 minutes. Follow the boiling water processing guide for specific instructions for filling jars and processing.