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Granny’s Bread and Butter Pickles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 66 reviews
  • Author: Lauren
  • Prep Time: 3 hours 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 5 pints (approximately 80 1-ounce servings)
  • Category: Pickles and Preserves
  • Method: Baking
  • Cuisine: American

Description

Granny’s Bread and Butter Pickles are a classic, tangy, and sweet cucumber pickle recipe made with a perfect blend of spices. These pickles are soaked in a brine of vinegar, sugar, mustard seed, celery seed, turmeric, and peppercorns, then canned for long-term storage. Ideal for canning enthusiasts, this recipe uses traditional water bath canning methods to create delicious homemade pickles that develop rich flavors after a few weeks.

Ingredients

Units Scale

Produce

  • 3 pounds pickling cucumbers, washed and sliced 1/4-inch thick, ends discarded
  • 1 pound onions, peeled and thinly sliced

Salting & Soaking

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

Spices & Vinegar Mixture

  • 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 cucumbers and onions: Wash the cucumbers thoroughly. Cut them into 1/4-inch slices discarding the ends. Peel and thinly slice the onions. Combine both sliced cucumbers and onions in a large bowl.
  2. Salt and soak: Sprinkle the canning salt evenly over the cucumbers and onions. Cover them with crushed ice and water to keep them cold. Let the mixture stand for 3 hours to draw out excess water and improve texture.
  3. Prepare canning equipment: Wash jars, lids, screw bands, and canning tools in hot, soapy water. Rinse thoroughly and air dry on a clean kitchen towel. Place the jar rack into the water bath canner, add jars, cover with water, and bring the canner to a simmer (180°F) for 10 minutes to sterilize jars and keep them hot.
  4. Make the pickling brine: In a large pot, combine sugar, mustard seed, celery seed, ground turmeric, black peppercorns, and vinegar. Heat the mixture just to a boil.
  5. Drain and rinse vegetables: Drain the cucumbers and onions from the saltwater, rinse under fresh water, then add them to the boiling brine. Return the mixture to a boil, then reduce heat to keep warm while filling jars.
  6. Fill jars: Place a kitchen towel on the counter. Remove one hot jar from the canner using a jar lifter, drain, and place it on the towel. Use a canning funnel and ladle to pack the hot cucumber and onion mixture loosely into the jar, then ladle brine over the pickles, leaving 1/2 inch headspace.
  7. Remove air bubbles and seal jars: Slide a bubble popper through the jar to release trapped air bubbles. Ensure all pickles are submerged under the brine, adjust pickles and headspace if needed. Wipe the rim clean, center a sterilized lid on the jar, and screw on the band fingertip tight.
  8. Process jars in the canner: Place sealed jars back into the canner with water covering them by 2 inches. Cover the canner and bring to a vigorous boil over high heat. Process pickles for 10 minutes at altitudes less than 1,000 feet (adjust processing time for higher altitudes).
  9. Cool and seal jars: When processing is complete, turn off heat and remove the canner lid carefully to avoid steam burns. Use a jar lifter to remove jars and place on a dry towel. Let jars sit undisturbed for 12 to 24 hours to cool and seal. Do not tighten bands or check seal during this time.
  10. Check seals and store: After cooling, press the center of each lid to check the seal. Properly sealed lids will not flex. Refrigerate any unsealed jars and use within a week. Remove screw bands, wash jars, label with date, and store in a cool, dark place. Allow pickles 4-5 weeks to develop flavor before consuming. Use within one year.

Notes

  • This recipe is a tested safe canning recipe from the Ball Blue Book Guide to Preserving; do not alter ingredient quantities to maintain safety.
  • Processing times are for altitudes less than 1,000 feet. For altitudes between 1,001 and 6,000 feet, increase boiling time to 15 minutes; above 6,000 feet, process for 20 minutes.
  • For immediate canning assistance, contact your local extension office.
  • Yields about 5 pints, depending on cucumber size.

Nutrition

  • Serving Size: 1 ounce
  • Calories: 5
  • 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://tastyrates.com/grannys-bread-and-butter-pickles-recipe/