Grandma Wheatley’s Bread and Butter Pickles

Grandma wheatley's bread and butter pickles
Photo by Kieran Wagner

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Yield: 10-12 quarts (depending on size of cucumbers)

  • 1 gallon sliced cucumbers
  • 16 or more sliced onions
  • 6 sweet peppers, chopped
  • ½ cup pickling salt
  • Crushed ice, as needed
  • 5 cups sugar
  • 4 cups vinegar
  • ½ teaspoon cloves
  • 2 tablespoons mustard seed
  • 1 teaspoon celery seed
  • 1½ teaspoons turmeric
  1. Combine cucumbers, onions, sweet pepper, and salt. Cover with crushed ice and mix well. Let sit for 3 hours. Drain, rinse, drain again.
  2. Combine sugar, vinegar, and all spices in a Dutch oven. Bring to a boil. Stir in cucumbers and return to a boil.
  3. Ladle mixture into pint jars to within ½ inch of rim. Remove air bubbles, wipe rim, and put on lid. Process in hot water bath for 15 minutes.
  • from Chef Travis Milton of Comfort, Richmond, VA

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