Granny’s Bread and Butter Pickles Recipe

I absolutely love sharing Granny’s Bread and Butter Pickles Recipe because it’s one of those classics that always brings a smile to the table. These pickles are sweet, tangy, and perfectly crunchy—a taste that instantly takes me back to summer afternoons at my grandmother’s kitchen. You’ll find that making your own pickles using this recipe isn’t just satisfying, but it also fills your home with the most nostalgic, mouthwatering scents.

What’s special about Granny’s Bread and Butter Pickles Recipe is how approachable it is even if you’re new to canning. Plus, it works wonderfully as a sidekick for everything from sandwiches to barbecue plates. The balance of spices and that gentle sweetness means my family goes crazy for them, and I promise you’ll fall in love with them just as much as we do.

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Ingredients You’ll Need

Every ingredient in Granny’s Bread and Butter Pickles Recipe plays a key role in building flavor and texture—the crunchy cucumbers, punchy onions, and aromatic spices all come together to create that unforgettable pickle essence. I always make sure to pick fresh, firm cucumbers and use good quality apple cider vinegar for the best tang.

• Pickling cucumbers: Choose small to medium cucumbers that are firm and fresh for the best crunch.
• Onions: Prefer sweet onions like Vidalia; they add a mild sweetness that balances the tartness.
• Canning or pickling salt: Use this instead of regular salt to keep your pickles clear and crisp.
• Crushed ice or ice cubes and water: Helps maintain the cucumbers’ crunch during salting.
• Sugar: This gives the pickles their classic sweet flavor—don’t skip it or reduce it too much if you want that authentic taste.
• Yellow mustard seed: Gives a subtle mustardy warmth and depth to the pickles.
• Celery seed: Adds an earthy, slightly bitter note that balances sweetness beautifully.
• Ground turmeric: Not just for color, it adds a mild, slightly peppery flavor that’s signature in bread and butter pickles.
• Black peppercorn: Provides a gentle spicy bite.
• Apple cider vinegar (or white vinegar): The acidity is crucial for pickling and preserving—choose one with 5% acidity.

Variations

I love experimenting with Granny’s Bread and Butter Pickles Recipe to mix up the flavors and textures a bit. Feel free to swap out spices or try different types of vinegar to suit your palate. Personalizing this recipe makes it even more fun and means you can enjoy your own signature batch.

• Spice it up: I sometimes add a pinch of crushed red pepper flakes for a nice hint of heat, which my family really enjoys.
• Vinegar choice: Using white vinegar instead of apple cider vinegar gives a sharper, brighter tang that’s delicious if you want more zip.
• Onion swap: Red onions add a lovely color contrast and a sharper flavor for an eye-catching jar.
• Low sugar option: You can reduce sugar slightly, but be aware it will change the classic sweet pickle profile.

How to Make Granny’s Bread and Butter Pickles Recipe

Step 1: Prepare Your Cucumbers and Onions

Start by washing your cucumbers thoroughly—this is important to remove any farm dirt or residues. Cut off the ends then slice them into quarter-inch discs. Peel and thinly slice the onions, combining everything in a large bowl. Now sprinkle your pickling salt evenly over the mixture, then cover with crushed ice or a mix of ice cubes and water. Let this sit for about 3 hours. This step is a game-changer—it draws out moisture and keeps your pickles wonderfully crisp, something I had to learn the hard way by skipping this once and ending up with soggy pickles!

Step 2: Prepare Your Canning Equipment

While the cucumbers are soaking, make sure your jars, lids, and canning tools are sparkling clean—wash them in hot soapy water and rinse very well. I always air dry mine on a clean towel to avoid any lint in the jars. Next, set your jars in a water bath canner filled with water, making sure they’re fully submerged, and heat them to about 180˚F. Keeping the jars hot before filling prevents cracking and helps the pickles seal correctly, so don’t skip this step!

Step 3: Prepare the Pickling Brine

In a large pot, combine sugar, mustard seed, celery seed, ground turmeric, black peppercorns, and vinegar. Heat this mixture just to a boil, ensuring the sugar dissolves and spices infuse the brine. Once boiling, drain and rinse your cucumber and onion slices to remove excess salt and ice. Then add them to the pot with the hot brine and bring it back to a boil. Keep it warm while you fill your jars—this keeps the pickles tasting fresh and vibrant.

Step 4: Pack and Can Your Pickles

Spread a clean kitchen towel on your workspace to place the hot jars on as you remove them from the canner. Using a jar lifter, take a jar out, drain the water, and set it on the towel. Use a canning funnel and ladle to loosely pack the cucumber and onion slices into the jar, then ladle in the hot brine, making sure to leave about a 1/2 inch headspace. Run a bubble popper or a non-metallic utensil around the jar to release trapped air bubbles, adjusting the headspace if needed so all the veggies are submerged.

Wipe the jar rim clean, place a lid on top, and screw down the band fingertip tight—not too loose, not too tight. Repeat this with all jars. Once packed, return the jars to the canner with water covering them by at least 2 inches, then bring the water to a vigorous boil and process for 10 minutes at altitudes less than 1,000 feet (adjust time if needed for higher altitudes). When done, turn off the heat and let the canner sit with the lid off for about 5 minutes before carefully removing the jars onto a towel.

How to Serve Granny’s Bread and Butter Pickles Recipe

Garnishes

When I serve these pickles, I often add a few fresh dill sprigs or a small pinch of chopped fresh chives on top to brighten up the flavor and give a subtle herbaceous touch. A little fresh cracked black pepper over a serving just before eating adds a wonderful aroma and mild bite that my guests appreciate.

Side Dishes

Granny’s Bread and Butter Pickles Recipe pairs perfectly with classic deli sandwiches, fried chicken, and burgers. I also love them alongside creamy potato salad or a crisp coleslaw to balance those rich sides with their sweet yet tangy crunch.

Creative Ways to Present

For a little gathering or picnic, I line up small ramekins filled with these pickles as part of a charcuterie board. Their bright color always pops and they’re a crowd favorite. Another fun idea I’ve tried is layering them in a clear glass jar with thin slices of radish and carrot for a colorful display that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Once opened, store your pickles in the refrigerator tightly sealed. I use the original canning jar or transfer to a glass container with a good lid. They stay crisp and tasty for at least a month if kept cold and covered, perfect for snacking or topping meals.

Freezing

Freezing isn’t ideal for Granny’s Bread and Butter Pickles Recipe because it can change their texture and make them watery. I recommend enjoying them fresh from the jar or preserved through canning instead.

Reheating

These pickles are best served cold or at room temperature, so reheating isn’t necessary. If you prefer to warm them slightly, do so gently in a microwave-safe dish but only for a few seconds to avoid losing their crunch and signature tang.

FAQs

Final Thoughts

I hope you enjoy making Granny’s Bread and Butter Pickles Recipe as much as I do. It’s one of those recipes that’s passed down and treasured because it’s not just about the pickles, but the memories and flavors that bring everyone together. Whether you’re a canning newbie or a seasoned pro, these pickles are a joyful project that rewards you with irresistible crunchy sweetness. Give it a try—you might just find it becomes a staple in your kitchen like it is in mine.

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