These Granny’s Bread and Butter Pickles Recipe are a delightful treat that combines sweet and tangy flavors, making them perfect for various occasions. Whether you’re looking to elevate your sandwiches, serve as a side with barbecue dishes, or simply enjoy them straight from the jar, these pickles are sure to impress! With easy-to-find ingredients and straightforward instructions, this recipe brings a taste of home to your table.
Why You’ll Love This Recipe
- Easy Preparation: This recipe is straightforward, making it accessible even for beginner canners.
- Versatile Usage: Great as toppings on burgers, mixed in salads, or enjoyed as snacks.
- Flavorful Balance: The mix of sweet and tangy ensures a delightful experience with every bite.
- Ideal for Gifting: Homemade pickles make thoughtful gifts for friends and family.
- Long Shelf Life: Properly canned pickles can last up to a year, allowing you to enjoy them long after they’re made.
Tools and Preparation
Before you start making Granny’s Bread and Butter Pickles, gather your tools. Having everything ready will simplify the process and ensure success.
Essential Tools and Equipment
- Canning jars
- Canning lids
- Jar bands
- Water bath canner
- Jar lifter
- Canning funnel
- Bubble popper
Importance of Each Tool
- Canning jars: Essential for storing pickles safely while preventing spoilage.
- Jar lifter: Helps handle hot jars without burns or spills during the canning process.
- Canning funnel: Makes filling jars easier while minimizing mess.
- Bubble popper: Ensures no air pockets remain in the jars, helping to achieve proper seals.
Ingredients
To make Granny’s Bread and Butter Pickles, you’ll need the following ingredients:
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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. 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.
- Sprinkle canning salt over the mixture. Cover it with ice and water, then let it stand for 3 hours.
Step 2: Prepare Your Canning Equipment
- Clean your jars, lids, screw bands, and canning tools using hot soapy water. Rinse well to remove all suds.
- Allow everything to air dry on a clean kitchen towel.
- Place the jar rack into your water bath canner, add jars in the canner, and fill with water until covered. Simmer at 180˚F for 10 minutes to keep jars hot.
Step 3: Make Your Bread and Butter Pickles
- In a large pot, mix together sugar, mustard seed, celery seed, ground turmeric, black peppercorns, and vinegar. Heat just until boiling.
- Drain the cucumber and onion mixture under fresh water. Add it to the pot while returning it to boiling temperature. Reduce heat slightly to keep warm as you fill your jars.
Step 4: Can Your Bread and Butter Pickles
- Lay a kitchen towel on your counter. Use a jar lifter to take a hot jar from the canner; drain it before placing it on the towel.
- Fill each jar loosely with cucumbers and onions using a canning funnel and ladle. Pour hot brine over pickles while maintaining about a 1/2-inch headspace.
- Use a bubble popper to release trapped air bubbles in each jar ensuring all contents are submerged in brine.
- Wipe rims clean before centering lids on jars; screw on bands until fingertip tight before returning them back into the canner.
- After filling all jars adjust water level so it’s about 2 inches above jar tops; cover canner bringing water to boil over high heat.
Step 5: Cool and Store Your Jars
- Once processing time is complete (10 minutes at altitudes below 1,000 feet), turn off heat but do not remove lid immediately; allow cooling for about five minutes.
- Carefully remove lid by tilting away from you to avoid steam burns; use jar lifter to transfer jars onto dry kitchen towel without tightening bands or checking seals right away.
- Let jars sit undisturbed for approximately 12 to 24 hours; check seals afterward by pressing center of lid—if it doesn’t pop up they are sealed properly!
- Remove screw bands then wash jars thoroughly; label them with date before storing in cool dark area allowing flavors to develop over next month.
Following these steps will yield delicious Granny’s Bread and Butter Pickles that you’ll be proud to share! Enjoy your homemade treats throughout the year!
How to Serve Granny’s Bread and Butter Pickles Recipe
Granny’s Bread and Butter Pickles are versatile and can enhance many dishes. Their sweet and tangy flavor makes them a perfect accompaniment for various meals.
On Burgers
- Add slices of pickles on top of juicy burgers for a delightful crunch and flavor.
In Salads
- Toss them into salads for an unexpected burst of sweetness that complements fresh greens.
As Snacks
- Serve them straight from the jar as a refreshing snack or appetizer.
With Sandwiches
- Layer them in sandwiches, especially ham or turkey, for an extra zing.
In Charcuterie Boards
- Include pickles on your charcuterie board to balance the richness of meats and cheeses.
How to Perfect Granny’s Bread and Butter Pickles Recipe
To achieve the best results with Granny’s Bread and Butter Pickles, follow these helpful tips.
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Choose Fresh Cucumbers: Look for firm, unblemished cucumbers to ensure crunchy pickles.
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Adjust Sweetness: Feel free to adjust sugar levels based on your taste preference for sweeter or tangier pickles.
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Use Quality Vinegar: Opt for high-quality apple cider vinegar or white vinegar for better flavor.
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Consider Adding Spices: Experiment with spices like dill or red pepper flakes for added depth.
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Ensure Proper Sealing: Make sure your jars seal correctly to preserve freshness; check lids after cooling.
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Let Them Sit: Allow the pickles to sit for 4-5 weeks before consuming to develop rich flavors.
Best Side Dishes for Granny’s Bread and Butter Pickles Recipe
Pairing side dishes with Granny’s Bread and Butter Pickles enhances any meal. Here are some great options to consider:
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Coleslaw
A creamy slaw balances the tartness of the pickles, adding a satisfying crunch. -
Potato Salad
This classic dish pairs well with bread and butter pickles, offering a comforting texture. -
Baked Beans
The sweetness of baked beans complements the tangy flavor of the pickles nicely. -
Cornbread
Serve warm cornbread alongside pickles for a delightful Southern-style meal. -
Macaroni Salad
Creamy macaroni salad is a great companion, providing a mix of textures with each bite. -
Roasted Vegetables
Seasoned roasted veggies add a savory element that contrasts beautifully with the sweet pickles.
Common Mistakes to Avoid
Making Granny’s Bread and Butter Pickles can be a delightful experience, but there are common mistakes to watch out for.
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Overlooking the salt: Not using enough canning salt can lead to bland pickles. Always measure salt accurately to ensure the right flavor balance.
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Skipping the ice bath: Failing to soak cucumbers in ice water can result in soggy pickles. This step is essential for maintaining their crunch.
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Incorrect jar sealing: Not tightening the jar lids properly may cause them to not seal. Ensure that lids are fingertip tight without overdoing it.
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Ignoring altitude adjustments: If you live at a high altitude, processing times may differ. Always check guidelines for your specific altitude.
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Neglecting storage conditions: Storing jars in a warm or light-exposed area can spoil the pickles. Keep them in a cool, dark place for best results.
Storage & Reheating Instructions
Refrigerator Storage
- Store unopened jars of Granny’s Bread and Butter Pickles in the refrigerator.
- They will stay fresh for about 1 year when stored properly.
- Once opened, consume within 1 month for optimal flavor and safety.
Freezing Granny’s Bread and Butter Pickles Recipe
- Freezing is not recommended for these pickles as it affects texture.
- Instead, focus on proper canning methods for long-term storage.
Reheating Granny’s Bread and Butter Pickles Recipe
- Oven: Preheat the oven to 350°F (175°C) and warm the pickles in an oven-safe dish covered with foil.
- Microwave: Place pickles in a microwave-safe bowl. Heat on medium power in short bursts until warmed through.
- Stovetop: Heat pickles gently in a saucepan over low heat, stirring occasionally until warmed.
Frequently Asked Questions
What is Granny’s Bread and Butter Pickles Recipe?
Granny’s Bread and Butter Pickles Recipe features cucumbers marinated in a sweet and tangy brine, making them perfect for sandwiches or as a side dish.
How long do Granny’s Bread and Butter Pickles last?
When stored correctly, unopened jars can last up to 1 year. Once opened, it’s best to consume them within a month.
Can I adjust the sweetness in Granny’s Bread and Butter Pickles Recipe?
Yes! You can modify the sugar amount based on your taste preference. Just be mindful that it may alter the overall flavor profile.
What should I serve with Granny’s Bread and Butter Pickles?
These pickles pair well with burgers, sandwiches, salads, or as part of a charcuterie board. Their sweet-tangy flavor complements many dishes.
Final Thoughts
Granny’s Bread and Butter Pickles are an excellent addition to any meal, offering a delightful blend of sweetness and tanginess. This recipe is versatile—feel free to customize the spices or adjust sweetness according to your taste. Try making this simple yet flavorful pickle recipe today!
Granny’s Bread and Butter Pickles
- Total Time: 1 hour
- Yield: Approximately 12 servings (about one jar) 1x
Description
Granny’s Bread and Butter Pickles are a delightful balance of sweet and tangy flavors that elevate any meal. Whether you enjoy them on burgers, in salads, or straight from the jar, these pickles offer a refreshing crunch and a homemade touch to your table. With straightforward instructions and easy-to-find ingredients, this recipe is perfect for both novice canners and seasoned pros alike. Plus, they make fantastic gifts! Prepare to savor the taste of summer all year round with these deliciously addictive pickles.
Ingredients
- 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 peppercorns
- 3 cups apple cider vinegar (5% acidity or white vinegar)
Instructions
- Wash cucumbers thoroughly, slice them into 1/4-inch rounds, and slice onions thinly. Combine in a bowl with salt, cover with ice and water, and let stand for 3 hours.
- Clean canning jars and lids. Simmer jars in a water bath canner at 180°F for about 10 minutes to keep them hot.
- In a large pot, combine sugar, mustard seed, celery seed, turmeric, black peppercorns, and vinegar; bring to a boil.
- Drain cucumber and onion mixture under fresh water; add to boiling brine. Return to boil.
- Fill each hot jar with cucumbers and onions using a funnel, pour brine while maintaining a 1/2-inch headspace, and release air bubbles with a bubble popper.
- Wipe rims clean, center lids on jars, screw on bands until fingertip tight, then return jars to canner.
- Process for 10 minutes (adjust for altitude), cool jars undisturbed for up to 24 hours before checking seals.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 16
- Sugar: 3g
- Sodium: 210mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 0mg
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