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Freezer Bread n Butter Pickles

Freezer Bread 'n Butter Pickles

Farmers’ Markets often carry the pickling cucumbers, and they are inexpensive. This old-fashioned pickle recipe produces sweet and sour, crunchy pickles. It’s just the thing for those hot summer suppers and picnics…and it’s easy to make!

Makes abut 7 cups.


  • 2 qt sliced pickling cucumbers (2 lb)
  • 1 large onion, sliced
  • 1 bell pepper, sliced
  • 2 cloves garlic, sliced
  • 3 Tbsp coarse salt
  • 1 c sugar
  • 1/2 c water
  • 2/3 c red wine vinegar
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp celery seed
  • 3 tsp mustard seeds


  1. In a large pot, mix together the cucumbers, onions, bell pepper, garlic and coarse salt. Allow to stand 3 hours.
  2. Rinse briefly and drain thoroughly. Return to pot.
  3. Add the remaining ingredients. Bring to boil on medium heat.
  4. Reduce heat to low; simmer 1-2 minutes.
  5. Remove from heat and cool. Ladle pickles with their broth into clean jars or zip-lock freezer bags.
  6. Seal tightly and freeze for up to 6 months. Once thawed, refrigerate, and use within 2 weeks.

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