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

Scale

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)

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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