These Granny’s Bread and Butter Pickles Recipe are a delightful way to preserve the freshness of summer cucumbers. With their perfect blend of sweet and tangy flavors, these pickles make an excellent addition to burgers, sandwiches, or salads. They are not only delicious but also easy to prepare, making them a great choice for canning enthusiasts and novice cooks alike.
Why You’ll Love This Recipe
- Quick to Prepare: This recipe is straightforward, letting you enjoy homemade pickles without complicated steps.
- Versatile Use: Perfect for topping off any dish, these pickles enhance the flavor of everything from sandwiches to charcuterie boards.
- Unique Flavor Profile: The combination of sugar, spices, and vinegar creates a balance that’s both sweet and tangy, making every bite memorable.
- Great Gift Idea: Homemade pickles in jars are fantastic gifts for friends and family, adding a personal touch to your presents.
- Long Shelf Life: Once canned properly, these pickles can last up to a year in your pantry.
Tools and Preparation
Before you get started with Granny’s Bread and Butter Pickles Recipe, gather the necessary tools. Having the right equipment ensures that your canning process goes smoothly.
Essential Tools and Equipment
- Canning jars
- Lids and screw bands
- Water bath canner
- Jar lifter
- Canning funnel
- Bubble popper
Importance of Each Tool
- Canning jars: Essential for preserving your pickles; they keep food safe from bacteria.
- Jar lifter: Helps safely remove hot jars from boiling water without burns.
- Canning funnel: Makes filling jars easier and prevents spills for cleaner results.
Ingredients
To make these delicious bread and butter pickles, you’ll need:
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- 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 or white vinegar)
How to Make Granny’s Bread and Butter Pickles Recipe
Step 1: Prepare Your Cucumbers and Onions
- Wash cucumbers thoroughly and slice them into 1/4-inch thick rounds, discarding the ends.
- Peel the onions and slice them thinly. In a large bowl, combine the sliced cucumbers and onions.
- Sprinkle canning salt over the cucumber-onion mixture. Cover with crushed ice or cold water, then let it sit for about three hours.
Step 2: Prepare Your Canning Equipment
- Clean all canning jars, lids, screw bands, and tools in hot soapy water. Rinse well to remove any soap residue.
- Place a jar rack inside your water bath canner. Add jars to the canner and cover with water. Bring this pot to a simmer at 180˚F for about ten minutes.
Step 3: Make Your Bread and Butter Pickles
- In a large pot, mix together sugar, mustard seed, celery seed, ground turmeric, black peppercorns, and apple cider vinegar. Heat this mixture just until it starts boiling.
- Drain the cucumbers and onions using fresh water. Add them back into the pot with the brine mixture. Bring it all back to a boil then reduce the heat while you fill your jars.
Step 4: Can Your Bread and Butter Pickles
- Lay a kitchen towel on your counter for cooling purposes. Use your jar lifter to take out one hot jar from the canner; drain any excess water before placing it on the towel.
- With your canning funnel in place over the jar opening, pack in hot cucumbers and onions loosely.
- Pour hot brine over the packed vegetables until you reach about a half-inch headspace.
- Use a bubble popper to release any trapped air bubbles; ensure all vegetables are submerged under brine.
- Wipe down the rim of the jar with a clean cloth before centering a lid on top; screw on a band until it’s fingertip-tight.
- Return this jar back into the warm canner using your jar lifter; repeat with remaining jars.
Step 5: Process Your Jars
- After placing all jars in the canner, adjust water levels so they’re two inches above jar tops; cover with lid.
- Bring water to a vigorous boil over high heat; process pints for ten minutes at altitudes below 1,000 feet (adjust as necessary).
- When processing is done, turn off heat; allow it to settle for five minutes before removing cover cautiously.
Step 6: Cool and Store Your Jars
- Spread another dry kitchen towel on your counter; carefully lift lids away from you to avoid steam burns as you open the canner.
- Use your jar lifter once more to remove each jar from the pot while keeping them upright on towels; do not tighten bands yet.
- Allow jars to cool undisturbed for twelve to twenty-four hours before checking seals by pushing down in the center of each lid – it should not flex up or down if sealed properly.
- Remove screw bands once cooled completely; wash jars if needed before labeling them with dates for storage in dark places.
These delicious bread-and-butter pickles are sure to impress! Enjoy making them just like Granny did!
How to Serve Granny’s Bread and Butter Pickles Recipe
These delightful pickles are versatile and add a sweet and tangy crunch to many dishes. Here are some creative ways to enjoy your homemade Granny’s Bread and Butter Pickles.
On Burgers
- Juicy Beef Burgers: Add a slice of these pickles to your favorite beef burger for a burst of flavor.
- Veggie Burgers: Enhance the taste of veggie burgers with the sweetness of bread and butter pickles.
In Salads
- Green Salads: Toss a few slices into mixed greens for an unexpected twist.
- Potato Salad: Incorporate chopped pickles into your potato salad for added texture and flavor.
As Snacks
- Cheese Plate: Pair with cheese, crackers, and meats for a delightful appetizer.
- Sandwiches: Layer them in sandwiches or wraps for extra crunch.
With Charcuterie Boards
- Antipasto Platter: Include them as part of an antipasto platter alongside olives, meats, and cheeses.
- Dipping Sauce: Mash them into cream cheese or dip for a unique spread on crackers.
On Tacos
- Fish Tacos: Use them as a topping on fish tacos for an extra kick of flavor.
- Pulled Pork Tacos: Balance the richness of pulled pork with the sweetness of pickles.
How to Perfect Granny’s Bread and Butter Pickles Recipe
Perfecting your bread and butter pickles comes down to attention to detail. Here are some tips to ensure you achieve the best results.
- Choose fresh cucumbers: Select firm, unblemished cucumbers for the crispiest pickles.
- Adjust sweetness: Feel free to tweak the sugar amount based on your taste preferences; more sugar will enhance the sweetness.
- Use quality vinegar: Opt for high-quality apple cider vinegar or white vinegar to improve flavor.
- Experiment with spices: Don’t hesitate to add other spices like dill or coriander for unique variations.
- Let them sit: Allow the pickles to sit for at least 4-5 weeks before tasting; this enhances their flavor significantly.
- Store properly: Keep jars in a cool, dark place to maintain freshness over time.
Best Side Dishes for Granny’s Bread and Butter Pickles Recipe
Granny’s Bread and Butter Pickles pair wonderfully with various side dishes. Here are some great options that complement their flavors perfectly.
- Coleslaw: A creamy coleslaw adds crunch and balances the sweetness of pickles.
- Potato Chips: Crunchy potato chips provide a salty contrast that pairs well with sweet pickles.
- Cornbread: Sweet cornbread offers a delightful pairing with the tanginess of bread and butter pickles.
- Macaroni Salad: A refreshing macaroni salad can be brightened up by adding chopped pickles.
- Baked Beans: The savory flavor of baked beans contrasts nicely with the sweet notes of the pickles.
- Grilled Vegetables: Seasoned grilled vegetables provide a healthy side that works well alongside any dish featuring these pickles.
- Deviled Eggs: Garnish deviled eggs with finely chopped bread and butter pickles for a zesty touch.
- Stuffed Peppers: Stuffed bell peppers filled with rice or meat pair excellently due to their hearty nature against sweet flavors.
Common Mistakes to Avoid
Making Granny’s Bread and Butter Pickles can be a fun project, but there are some common pitfalls to watch out for to ensure your pickles turn out perfectly.
- Ignoring the salt step: Skipping the salting process can lead to soggy pickles. Always sprinkle the canning salt over cucumbers and onions before soaking them in ice water.
- Not sterilizing jars: Failing to properly sterilize your jars can result in spoilage. Always wash jars and lids in hot soapy water and keep them hot until filling.
- Incorrect headspace: Leaving too little or too much headspace can affect the seal. Maintain a 1/2 inch headspace when filling your jars with pickles and brine.
- Overcooking the brine: Boiling the brine too long can alter its flavor. Heat it just until it begins to boil and then add your cucumbers and onions.
- Skipping flavor adjustments: Not tasting the brine before processing means you might miss an opportunity to adjust flavors. Always taste and tweak sweetness or spice levels as needed.
Storage & Reheating Instructions
Proper storage will help preserve your Granny’s Bread and Butter Pickles for longer enjoyment.
Refrigerator Storage
- Store opened jars in the refrigerator for up to 1 month.
- Use airtight containers to maintain freshness.
Freezing Granny’s Bread and Butter Pickles Recipe
- Freezing is not recommended for these pickles, as it alters their texture.
- Instead, focus on proper canning for long-term storage.
Reheating Granny’s Bread and Butter Pickles Recipe
- Oven: Preheat oven to 350°F (175°C). Place sealed jars in a baking dish with water for gentle heating.
- Microwave: Transfer pickles to a microwave-safe dish, cover, and heat in short bursts, stirring in between until warm.
- Stovetop: Warm gently in a pot over low heat; avoid boiling to maintain texture.
Frequently Asked Questions
What is Granny’s Bread and Butter Pickles Recipe known for?
Granny’s Bread and Butter Pickles Recipe is loved for its perfect blend of sweet and tangy flavors, making it a versatile addition to sandwiches, burgers, or salads.
How long does it take for Granny’s Bread and Butter Pickles Recipe to develop flavor?
After canning, allow 4-5 weeks for the pickles to develop their full flavor before consuming.
Can I customize Granny’s Bread and Butter Pickles Recipe?
Yes! You can adjust the level of sugar or add spices like cloves or red pepper flakes to personalize the pickling brine according to your taste.
How do I know if my pickles sealed properly?
Check by pressing down on the center of each lid after cooling. If it doesn’t pop back up, your jar has sealed successfully!
Final Thoughts
Granny’s Bread and Butter Pickles Recipe is a delightful way to enjoy summer cucumbers all year round. Their balance of sweetness and tanginess makes them a wonderful condiment or snack. Feel free to customize the recipe with different spices or sweetness levels to suit your palate. Enjoy preserving these delicious bites!
Granny’s Bread and Butter Pickles
- Total Time: 50 minutes
- Yield: Approximately six pint jars (12 servings) 1x
Description
Granny’s Bread and Butter Pickles are a classic way to capture the essence of summer cucumbers in a jar. With their delightful balance of sweet and tangy flavors, these pickles elevate any meal, from burgers and sandwiches to salads and charcuterie boards. Easy to make, they require minimal ingredients and can be prepared quickly, making them perfect for both seasoned canners and newcomers alike. Plus, these pickles boast a long shelf life when canned properly—ideal for enjoying throughout the year or gifting to friends and family. Discover the joy of homemade pickles with this simple yet flavorful recipe.
Ingredients
- 3 pounds pickling cucumbers
- 1 pound onions
- 1/4 cup canning or pickling salt
- 2 quarts crushed ice or cold water
- 1 cup sugar
- 1 tablespoon yellow mustard seed
- 1 teaspoon celery seed
- 1 teaspoon ground turmeric
- 1/2 teaspoon black peppercorns
- 3 cups apple cider vinegar (5% acidity or white vinegar)
Instructions
- Wash cucumbers, slice into 1/4-inch rounds, and discard ends. Thinly slice onions.
- Combine cucumbers and onions in a large bowl with canning salt; cover with ice or cold water for about three hours.
- Clean all canning jars and equipment; simmer jars in the water bath canner.
- In a pot, mix sugar, mustard seed, celery seed, turmeric, black peppercorns, and vinegar; bring to a boil.
- Drain cucumbers and onions; add to the boiling brine mixture.
- Pack hot vegetables into jars, pour brine over them leaving a half-inch headspace.
- Remove air bubbles, wipe jar rims, place lids on jars, and process in boiling water for ten minutes.
- Cool jars on towels undisturbed for up to 24 hours before checking seals.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 14g
- Sodium: 290mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg
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