Vintage Bread and Butter Pickle Recipe
Sweet, salty, and perfectly crunchy delicious. Bread and butter pickles are the ultimate sandwich pickle, all the sweetness of a sweet pickle, balanced with salty seasonings and flavorful onions and peppers.
They are absolutely perfect, so I was super excited to try this vintage recipe I found in the vintage 1973 ‘Three Rivers Cookbook, The Good Taste of Pittsburgh’. It’s super simple, and it’s a fridge pickle recipe, so it’s easy to make without much special equipment or tools.
I do recommend you watch my other post about tips and techniques for the perfect pickle. It has all the information you need to make the perfect, crunchy batch of tasty pickles.
Click here for Perfect picklesBefore you get started making this recipe, make sure you take the time to soak your cucumbers at least 3 hours in ice cold water. This recipe has bell peppers and onions in it, and it calls for those to be soaked as well, but I just soaked my cucumbers and it came out great. And once they’re soaked, be sure to cut off the ends of the cucumbers before slicing them into your preferred shape. If you want to know why this is so important, be sure to watch the pickle tips video I mentioned earlier.
Add them to a sterilized jar in layers, with the peppers and onions, and sprinkle with the spices. If you’re using one large jar like me, stagger the layers so the spices and veggies are evenly distributed.
Boil apple cider vinegar, salt, and sugar in an enamel pot until the sugar and salt is completely dissolved. Be sure to use a pot that is safe for boiling acidic liquids. I have another post about what pot to use for making pickles if you want to know what it’s so important if you’re interested in why its important. Pour the boiling liquid into the jars to the top, covering the veggies, then seal the jar and let it come to room temperature before refrigerating for long term storage.
All done! Within a few hours, your pickles will be ready to eat, but they’re best enjoyed the next day. They are the perfect pickle to enjoy on all sorts of things, but I absolutely love these pickles most on a simple ham sandwich. I’m so grateful Mrs. Shoener shared this recipe in her community’s cookbook so we could appreciate it 50 years later. I hope you enjoy it enough that it encourages you to save more of these vintage spiral bound community cookbooks, and cook more old recipes.
KITCHENWARE USED IN THIS RECIPE
VINTAGE PYREX
Amish Butterprint from the 1950’s
Other Recipes in this Series
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Fried Pickle Recipe
The most craveable snack there is.
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Vintage Pickled Watermelon Rind
Sweet, salty, tangy deliciousness! Watermelon Rind Pickles are my new favorite pickle! Love that it uses up what would otherwise go to waste, and in such a fun, delicious way.
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Vintage Pickled Beet Recipe
A healthy and beautiful snack for topping all sorts of dishes. These gems will be your new favorite pickle alternative!
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Vintage Sweet Dill Pickle Recipe
Irresistibly zesty, perfectly crunchy, and with a touch of sweetness. These Sweet Dill Pickles will make your mouth water!
