Granny’s Bread and Butter Pickles Recipe

I absolutely love sharing Granny’s Bread and Butter Pickles Recipe because it’s a treasure from my family kitchen that brings a burst of tangy sweetness to every bite. These pickles aren’t just about flavor—they have that perfect crunch and nostalgic appeal that take me right back to summer days spent canning jars on the porch with my grandma.

You’ll find that this classic recipe is wonderfully versatile, great for jazzing up sandwiches, burgers, or even just snacking straight from the jar. If you’re looking to dive into a genuinely rewarding pickling project, Granny’s Bread and Butter Pickles Recipe is a heartfelt keeper you’ll want to make year after year.

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Ingredients You’ll Need

Each ingredient in Granny’s Bread and Butter Pickles Recipe brings something special to the table. From the tang of apple cider vinegar to the aromatic mustard seeds, these flavors combine beautifully to create that classic pickle taste you’ll crave.

• Pickling Cucumbers: Choose fresh, firm cucumbers to ensure that crisp crunch everyone loves.
• Onions: They add a mild sweetness and texture contrast; thin slicing helps them pickle evenly.
• Pickling Salt: Essential for drawing out moisture and keeping pickles crisp without the bitterness table salt can cause.
• Crushed Ice / Ice Cubes: This helps maintain the cucumbers’ crunch during the salting process.
• Sugar: Provides the signature sweetness that balances the tangy vinegar.
• Yellow Mustard Seed: Adds a subtle spice and texture that’s just right for bread and butter pickles.
• Celery Seed: Brings earthiness and depth to the brine.
• Ground Turmeric: Gives the pickles a lovely golden color and a mild, warm flavor.
• Black Peppercorn: Whole peppercorns offer gentle heat and aromatic notes during pickling.
• Apple Cider Vinegar (5% acidity): The heart of the tang, you can substitute white vinegar, but cider vinegar adds more character.

Variations

I love to experiment a bit depending on the season or what’s in my pantry, and you might find a few twists that make this recipe your own. Feel free to tweak the spices or sugar level to suit your taste—you can make it more tangy or sweeter, depending on what you prefer.

• Spice it up: I sometimes add a pinch of crushed red pepper flakes for a little heat, and it really livens up the classic recipe.
• Low-sugar option: When I want something lighter, I reduce the sugar slightly and add a splash of honey for natural sweetness.
• Vinegar swap: Using white vinegar instead of apple cider vinegar gives a sharper tang and keeps the color a bit paler.
• Added crunch: Adding sliced bell peppers along with cucumbers can introduce a fun, crunchy texture.

How to Make Granny’s Bread and Butter Pickles Recipe

Step 1: Prep Your Cucumbers and Onions for Crunch

Start by washing your cucumbers thoroughly, then slice them into 1/4-inch discs—don’t forget to discard those tough ends. Peel and thinly slice your onions. Toss both into a large bowl, sprinkle with the pickling salt, then cover with crushed ice and water. This soak is key; it draws out excess moisture, locking in that satisfying crunch. Let them sit for about 3 hours—this step is definitely worth the patience.

Step 2: Prepare Your Canning Gear

While your cucumbers and onions are soaking, get your jars, lids, and tools sparkling clean with hot soapy water. Rinse really well to avoid any soap residue, then set them out to air dry on a clean towel. Place your jars in a water bath canner with enough water to cover them and heat to about 180°F for 10 minutes—this keeps everything warm and ready for sealing.

Step 3: Make the Brine and Combine

Pour your sugar, mustard seed, celery seed, turmeric, peppercorns, and apple cider vinegar into a large pot. Heat just to a boil, stirring to dissolve the sugar. Drain and rinse your cucumbers and onions well to remove most of the salt and ice. Add them into the hot brine and bring everything back to a boil—this cooks the pickles slightly and infuses them with flavor.

Step 4: Pack and Can Your Pickles

Lay a kitchen towel on your counter and, using a jar lifter, carefully remove one hot jar from the canner. Use a canning funnel and ladle to loosely pack cucumbers and onions into the jar, then pour the boiling brine over, leaving about 1/2 inch of headspace. Run a bubble popper or a thin spatula around the jar to release trapped air bubbles—this step helps create a good seal. Wipe the rims clean, place lids on, and screw on bands fingertip tight. Return jars to the canner and repeat with the rest.

Step 5: Process the Jars

Adjust water level so it’s 2 inches above jars, cover the canner, and bring it to a rolling boil. Process the pickles for 10 minutes if you’re at an altitude below 1,000 feet (adjust processing time if necessary depending on your altitude). When time’s up, turn off heat, remove the lid carefully to avoid steam burns, and let the canner settle for about 5 minutes before removing jars.

Step 6: Cool and Store Your Pickles

Place the hot jars upright on a dry towel and don’t tighten bands or check seals just yet. Let them cool undisturbed for 12-24 hours. When cool, test the lids by pressing the center—if it doesn’t pop, you’re good to go! Remove the bands, wash the jars, label and date them, then tuck into a cool, dark place. The flavor improves over 4-5 weeks, so try to wait before opening if you can.

How to Serve Granny’s Bread and Butter Pickles Recipe

Garnishes

Honestly, I usually enjoy these pickles as they are straight from the jar, but if you want to garnish for serving, a sprinkle of fresh dill or a few extra mustard seeds adds a lovely aroma. Sometimes, adding thin slices of fresh chili peppers gives a colorful, zesty kick that’s a fun surprise.

Side Dishes

Granny’s Bread and Butter Pickles go wonderfully alongside classic deli sandwiches, grilled burgers, or even fried chicken. I also love pairing them with sharp cheddar cheese and crackers for an easy appetizer tray that always gets compliments.

Creative Ways to Present

For special occasions, I like to serve these pickles in small, decorative jars tied with twine and a handwritten tag. They make charming party favors or hostess gifts, and they’re a conversation starter as people always ask about the recipe.

Make Ahead and Storage

Storing Leftovers

Once opened, store your pickles in the refrigerator where they keep well for up to a month. I always use clean utensils when grabbing pickles from the jar to prevent any contamination that could shorten their life.

Freezing

Freezing pickles isn’t something I recommend because it tends to break down their texture, making them mushy. Stick to refrigeration and proper canning for best results.

Reheating

Since these pickles are eaten cold or at room temperature, reheating isn’t necessary. Just bring them out from the fridge and serve as a crisp, flavorful accompaniment.

FAQs

Final Thoughts

Granny’s Bread and Butter Pickles Recipe truly feels like a warm hug from the past each time I prepare it. Sharing this recipe has become one of my favorite ways to bring joy to my kitchen and those I love. If you’re ready to make pickles with heart and tradition, trust me—you won’t regret giving this recipe a try. It’s comforting, delicious, and a wonderful introduction to the art of canning.

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