Description
Granny’s Bread and Butter Pickles are a deliciously sweet and tangy treat that elevate any meal. Whether served at summer barbecues or cozy winter dinners, their satisfying crunch pairs perfectly with burgers, sandwiches, or as a delightful snack on their own. This easy-to-follow recipe captures the nostalgia of homemade pickles while delivering a unique flavor profile that will impress your guests. With just a few simple ingredients and basic canning techniques, you can create a pantry staple that lasts for months. Enjoy the satisfaction of making your own pickles and savor their vibrant flavors all year round!
Ingredients
Scale
- 3 pounds pickling cucumbers
- 1 pound onions
- 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)
Instructions
- Wash cucumbers thoroughly and slice them into 1/4-inch pieces along with thinly sliced onions.
- Combine cucumbers and onions in a large bowl, sprinkle with canning salt, cover with crushed ice and water, then let stand for 3 hours.
- Prepare canning jars and equipment by washing them thoroughly and keeping them warm in a water bath canner.
- In a pot, combine sugar, spices, and vinegar. Heat until boiling.
- Drain the cucumber mixture, add to the brine, and return to a boil.
- Fill jars with the mixture and hot brine while maintaining 1/2 inch headspace.
- Seal jars properly and process them in the boiling water bath for 10 minutes.
- Allow jars to cool undisturbed for 12-24 hours before checking seals.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 jar - approx. 500g
- Calories: 255
- Sugar: 44g
- Sodium: 1700mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg