At the end of summer during the Great Depression the excess cucumber crop was sliced, salted, pickled, and put up in jars for the cold, lean months ahead. I can just imagine what a treat it was to fill a sandwich with these sweet crunchy coins (bread and butter pickles, as they came to be known). I'm sure it was a wonderful break from what must have been a fairly flavorless existence. For longer storage, you can process the pickles in canning jars in a boiling water canner.

Chef John
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine cucumbers, onion, and peppers in a bowl; pour kosher salt over the top and stir to coat completely. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, 2 to 4 hours. Rinse cucumber mixture in a colander under cold water until all salt is washed away, 3 to 4 minutes. Drain.

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  • Stir vinegar, sugar, water, garlic, mustard seed, celery seed, peppercorns, turmeric, and ground cloves together in a saucepan; bring to a simmer and cook until brine flavors combine, about 2 minutes. Add cucumber mixture to brine; heat until almost boiling, remove from heat, and cool completely. Transfer to jars and store in the refrigerator.

Nutrition:

The nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.

Nutrition Facts

38 calories; 0.1 g total fat; 0 mg cholesterol; 361 mg sodium. 9.5 g carbohydrates; 0.3 g protein; Full Nutrition

Reviews (92)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/22/2014
I am a novice at pickling. This recipe is awesome, it is easy and quick. The pickles came out delicious, it is not too vinegary and the spices give it a full and complex satisfaction to the taste buds. This beats the hell of all the pickles I ever bought. I am never buying pickles again. Thank you very much Chef John. Read More
(18)

Most helpful critical review

Rating: 1 stars
07/18/2018
Oh no! I usually love all of Chef John's recipes but this one was terrible! I followed the directions to a T (except for cutting the recipe in half and also using green jalapeno peppers rather than the red Fresno chilis) and they turned out awful. Wayyyy too much vinegar that's pretty much all I tasted. They were not crisp at all either. What a disappointment and a waste of good cucs! Read More
(1)
112 Ratings
  • 5 star values: 102
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/22/2014
I am a novice at pickling. This recipe is awesome, it is easy and quick. The pickles came out delicious, it is not too vinegary and the spices give it a full and complex satisfaction to the taste buds. This beats the hell of all the pickles I ever bought. I am never buying pickles again. Thank you very much Chef John. Read More
(18)
Rating: 5 stars
09/22/2014
I am a novice at pickling. This recipe is awesome, it is easy and quick. The pickles came out delicious, it is not too vinegary and the spices give it a full and complex satisfaction to the taste buds. This beats the hell of all the pickles I ever bought. I am never buying pickles again. Thank you very much Chef John. Read More
(18)
Rating: 5 stars
11/05/2015
This was my first year trying to make pickles. This recipe is FANTASTIC! These are the most delicious bread and butter pickles I've ever had. If you're worried about the jalapenos, DON'T. They are perfect , as is. Don't change a thing. Read More
(10)
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Rating: 5 stars
06/26/2016
I substituted raw Turbinado sugar for processed granulated sugar, but followed the rest of the recipe 100%. Great pickles, best ever for me. This is definitely a keeper. Read More
(7)
Rating: 5 stars
07/01/2016
No changes necessary!! These are so good my brother-in-law said I should sell them at our Farmer's Market!! Read More
(4)
Rating: 5 stars
08/01/2016
Taste just like grandmas. I will totally make this again. Next time I will add more jalapeños for my husband. He likes them with a strong kick. Me I hate spivey but this was great flavor without the heat. Read More
(4)
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Rating: 5 stars
08/21/2019
Awesome recipe, I doubled all the ingredients except I used 17 cucumbers (not pickling cucumbers), it made 9 pints. The are beautiful! This recipe is a keeper! Read More
(3)
Rating: 5 stars
09/09/2016
It was my first time making bread and butter pickles. Unfortunately I overcooked the pickles (better luck next time). But for those that survived I kept them in the fridge a few days and they turned out awesome! Thanks John. I'll try again while I can still get cucumbers at the farmers market. Read More
(3)
Rating: 4 stars
08/21/2016
No changes. Had a good crunch and flavor. Tad salty Read More
(2)
Rating: 5 stars
07/09/2015
Made this recipe today. We have so many cucumbers from our garden Tried to make pickles in the past but they always turned out limp. Followed this recipe exactly and they turned out great!! Thanks so much for crisp great tasting pickles. Read More
(2)
Rating: 1 stars
07/18/2018
Oh no! I usually love all of Chef John's recipes but this one was terrible! I followed the directions to a T (except for cutting the recipe in half and also using green jalapeno peppers rather than the red Fresno chilis) and they turned out awful. Wayyyy too much vinegar that's pretty much all I tasted. They were not crisp at all either. What a disappointment and a waste of good cucs! Read More
(1)