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Bread and Butter Pickles

Recipe by Margaret Santelmann, Seville, Ohio
First place and Best of Show, Pickles and Relishes (Pickles), 2019

Baking temperature: Water bath
Baking time: 20 minutes
Yield: 8 pints

  • 4 pounds of cucumbers
  • 2 yellow onions
  • 2 bell peppers (1 orange and 1 red)
  • 6 cups apple cider vinegar
  • 2 cups water
  • 4 cups sugar
  • ¼ cup pickling/canning salt
  • 2 tbsp. mustard seed
  • 2 tsp. turmeric
  • Ball Pickle Crisp (⅛ tsp in each pint jar)
  1. Clean and prepare the cucumbers, peppers and onions. Cucumbers should be sliced ¼” thick, onions and peppers sliced to ⅛” thick.
  2. Add vegetables and pickling salt in large pot, cover and place in refrigerator for at least 4 hours which draws water out of cucumbers.
  3. Remove vegetables, drain and pat dry with paper towels.
  4. Water bath method – clean and sterilize pint jars in boiling water.
  5. Combine vinegar, water, sugar, mustard seeds and turmeric in a large pot. Bring to boil and simmer until mixture is needed.
  6. Add ⅛ tsp of pickle crisp to each jar.
  7. Tightly pack vegetables in hot, sterilized jars. Fill jars with hot vinegar mixture. Remove air bubbles.
  8. Process using the water bath method for 30 minutes.
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