Granny’s Bread and Butter Pickles Recipe
Granny’s Bread and Butter Pickles are a classic, tangy, and sweet homemade treat, perfect for preserving cucumbers and onions in a spiced vinegar brine. This recipe guides you through the traditional canning process to create crisp pickles bursting with flavor, ideal for sandwiches, salads, or snacking.
- Prep Time: 15 minutes plus 3 hours soaking
- Cook Time: 50 minutes (including boiling brine and processing jars)
- Total Time: 4 hours 5 minutes
- Yield: About 5 pints (approximately 80 servings)
- Category: Pickles and Preserves
- Method: Water Bath Canning
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pickling Ingredients
- 3 pounds pickling cucumbers
- 1 pound onions
- 1/4 cup canning or pickling salt
- 2 quarts crushed ice or ice cubes and water
Brine Ingredients
- 1 cup sugar
- 1 tablespoon yellow mustard seed
- 1 teaspoon celery seed
- 1 teaspoon ground turmeric
- 1/2 teaspoon black peppercorn
- 3 cups apple cider vinegar (5% acidity) or white vinegar
Instructions
- Prepare cucumbers and onions: Wash cucumbers, cut into 1/4-inch disc slices discarding the ends. Peel and thinly slice the onions. Combine the sliced cucumbers and onions in a large bowl.
- Salt and ice soak: Sprinkle canning salt over the cucumbers and onions, then cover with crushed ice and water. Let them stand for 3 hours to draw out excess moisture and crisp the vegetables.
- Prepare canning equipment: Wash jars, lids, screw bands, and canning tools thoroughly in hot soapy water. Rinse well to remove suds. Allow them to air dry on a clean kitchen towel.
- Heat jars in canner: Place the jar rack into a water bath canner, add jars, and cover with water. Heat to a simmer at 180°F for 10 minutes to sterilize and keep jars hot.
- Make the brine: In a large pot, combine sugar, mustard seed, celery seed, ground turmeric, black peppercorns, and vinegar. Heat the mixture just to a boil to dissolve sugar and release spices’ flavors.
- Drain and rinse cucumbers and onions: Drain the salted cucumbers and onions and rinse under fresh water to remove excess salt. Add them to the brine pot and bring back to a boil. Reduce heat and keep warm.
- Fill jars: Remove hot jars from the canner using a jar lifter, draining excess water and placing them on a clean towel. Use a canning funnel and ladle to pack cucumbers and onions loosely into jars, then ladle hot brine over them, maintaining 1/2 inch headspace.
- Remove air bubbles and seal: Use a bubble popper tool to release trapped air bubbles in the jars. Ensure all vegetables are submerged. Wipe jar rims, center lids, and screw bands on fingertip-tight.
- Process the jars: Place filled jars back into the canner with water covering at least 2 inches above jar tops. Cover and bring to a vigorous boil. Process pint jars for 10 minutes at altitudes below 1,000 feet, adjusting time if necessary.
- Cool down: Turn off heat, remove cover, and let the canner settle for about 5 minutes before removing jars.
- Cool and check seals: Place jars on a dry towel, upright and undisturbed, for 12 to 24 hours. After cooling, press the center of each lid to check seals; lids should not flex or pop back.
- Store the pickles: Remove screw bands, wash jars, label, and date them. Store in a cool, dark location. Allow 4-5 weeks for flavors to develop before consuming. Use within one year.
Notes
- Adjust processing time according to altitude to ensure safe preservation.
- If any jars do not seal properly, refrigerate and consume within one week.
- Use pickling cucumbers for best texture and flavor.
- Allow pickles to mature for several weeks to enhance flavor before eating.
- Always use proper canning equipment and follow food safety guidelines.
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