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Granny’s Bread and Butter Pickles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 75 reviews
  • Author: Jaden
  • Prep Time: 3 hours 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: About 5 pints (approximately 80 servings of 1 ounce each)
  • Category: Pickling
  • Method: Water Bath Canning
  • Cuisine: American

Description

Granny’s Bread and Butter Pickles are a classic homemade recipe featuring crisp cucumbers and onions in a sweet and tangy pickling brine. These traditional pickles are perfect for preserving summer cucumbers and providing a flavorful accompaniment to sandwiches and snacks. The recipe utilizes safe water bath canning techniques to ensure long-lasting shelf stability.

Ingredients

Units Scale

Vegetables

  • 3 pounds pickling cucumbers
  • 1 pound onions

Pickling Ingredients

  • 1/4 cup canning or pickling salt
  • 2 quarts crushed ice or ice cubes and water
  • 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

  1. Prepare the cucumbers and onions: Wash the cucumbers thoroughly, then slice them into 1/4-inch thick discs, discarding the ends. Peel and thinly slice the onions. Place the sliced cucumbers and onions into a large bowl.
  2. Salt and soak: Sprinkle the canning or pickling salt evenly over the cucumbers and onions. Cover the mixture with crushed ice or ice cubes and water, then let it stand for 3 hours to draw out excess moisture and crisp the vegetables.
  3. Prepare canning equipment: Wash jars, lids, screw bands, and canning tools in hot soapy water, then rinse thoroughly and air dry them on a clean kitchen towel. Place the jar rack into a water bath canner, add jars, fill with water to cover jars, bring to a simmer at 180°F, and keep jars hot for 10 minutes.
  4. Make the pickling brine: In a large pot, combine sugar, yellow mustard seed, celery seed, ground turmeric, black peppercorns, and vinegar. Heat the mixture just to a boil, stirring to dissolve the sugar.
  5. Drain and rinse vegetables: Drain the cucumber and onion mixture from the ice water and rinse under fresh water. Add these drained vegetables to the boiling brine in the pot and return the mixture to a boil. Reduce heat and keep warm while filling jars.
  6. Fill jars with pickles: Place a kitchen towel on the counter. Using a jar lifter, remove a hot jar from the canner, drain the water, and set on the towel. Using a canning funnel and ladle, loosely pack the hot cucumber and onion mixture into the jar. Ladle hot brine over the pickles, maintaining a 1/2 inch headspace.
  7. Remove air bubbles and seal jars: Use a bubble popper or non-metallic spatula to release any trapped air bubbles inside the jar. Ensure all pickles are fully submerged under the brine. Wipe the jar rim clean, center a lid on the jar, and screw on the band fingertip tight.
  8. Process jars in water bath: Using the jar lifter, place the filled jars back into the canner. Repeat for remaining jars. Ensure the water level is 2 inches above jar tops. Cover the canner and bring water to a full boil over high heat. Process pickles for 10 minutes for altitudes under 1,000 feet, adjusting time for higher altitudes if needed.
  9. Cool and seal jars: After processing, turn off heat, remove canner lid (tilt away from you to avoid steam), and let canner cool and settle for about 5 minutes. Remove jars and place upright on a dry towel. Do not tighten bands or disturb jars. Let jars cool undisturbed for 12 to 24 hours.
  10. Check seals and store: After cooling, press the center of each lid to check seal—lid should not flex up and down. If unsealed, refrigerate and consume within one week. Remove screw bands from sealed jars, clean jars, label with date, and store in a cool, dark place. Allow 4-5 weeks for flavors to develop. Use within one year.

Notes

  • This recipe is a tested safe canning procedure from the Ball Blue Book Guide to Preserving. Altering ingredients or methods may affect safety.
  • Processing times are for altitudes under 1,000 feet. For altitudes between 1,001 – 6,000 feet, increase processing to 15 minutes; above 6,000 feet, process for 20 minutes.
  • If you have urgent canning questions, contact your local extension office for expert guidance.

Nutrition

  • Serving Size: 1 ounce
  • Calories: 5 kcal
  • Sugar: 1 g
  • Sodium: 245 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 1 g
  • Fiber: 1 g
  • Protein: 0.2 g
  • Cholesterol: 0 mg

Find it online: https://yummyhere.com/grannys-bread-and-butter-pickles-recipe/