These Granny’s Bread and Butter Pickles Recipe are a delightful blend of sweetness and tanginess, making them the perfect addition to burgers, sandwiches, and salads. The combination of fresh cucumbers and onions creates a crunchy texture that elevates any dish. Whether you’re hosting a summer barbecue or simply looking for a tasty snack, these pickles will impress your family and friends with their homemade charm.
Why You’ll Love This Recipe
- Quick to Prepare: With just a few hours of prep time, you can create delicious pickles ready for canning.
- Versatile Flavor: These pickles pair well with various dishes, from sandwiches to cheese platters.
- Perfect for Gifting: Homemade pickles make fantastic gifts for friends and family during the holidays or special occasions.
- Long Shelf Life: Once canned properly, these pickles can last up to a year, allowing you to enjoy the taste of summer all year round.
- Easy Canning Process: Even beginners can successfully follow this recipe with clear instructions.
Tools and Preparation
Before diving into your pickling adventure, gather your tools. Having everything ready will make the process smooth and enjoyable.
Essential Tools and Equipment
- Water bath canner
- Jar rack
- Canning jars (pints)
- Lids and screw bands
- Jar lifter
- Ladle
- Canning funnel
- Bubble popper
Importance of Each Tool
- Water bath canner: This tool ensures even heat distribution while processing jars, preventing spoilage.
- Jar lifter: Keeps your hands safe by easily lifting hot jars out of boiling water without burns.
- Canning funnel: Helps pour ingredients neatly into jars without spills, maintaining cleanliness in your kitchen.
Ingredients
To create 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, then cover it with crushed ice and water. Let it stand for about three hours.
Step 2: Prepare Your Canning Equipment
- Wash all jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove suds.
- Set everything aside on a clean kitchen towel to air dry.
- Place the jar rack into your water bath canner, add jars, then fill with water until they are covered. Heat until simmering at 180°F for ten minutes to keep them warm.
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-onion mixture and rinse under fresh water. Add this drained mixture back into the pot with brine; bring it back to a boil before reducing heat.
Step 4: Can Your Bread and Butter Pickles
- Spread a clean kitchen towel on the counter to catch any drips.
- Use your jar lifter to carefully remove one hot jar from the canner; drain excess water before placing it on the towel.
- Pack hot cucumbers and onions loosely into each jar using a ladle; fill with hot brine while maintaining about a half-inch headspace.
- Use a bubble popper to release air bubbles trapped in each jar; ensure all pickles are submerged under brine.
- Wipe rims clean before centering lids on each jar; screw on bands until fingertip tight.
- Return jars back into the canner; repeat until all jars are filled.
- Adjust water level in canner so it’s two inches above jar tops; cover and bring to boil over high heat.
- Process pints for ten minutes (adjusting time based on altitude if necessary).
- After processing is complete, turn off heat; allow cooling for five minutes before removing lid.
Step 5: Cool and Store the Jars
- Spread another dry kitchen towel on your counter; carefully remove lid by tilting it away from you.
- Use jar lifter again to remove jars from canner onto the towel; keep them upright without tightening bands yet.
- Let jars sit undisturbed for twelve to twenty-four hours so they cool down completely.
- Check seal integrity after cooling by pressing on center of lids; if they flex up/down it’s not sealed—refrigerate immediately.
- Remove screw bands once cooled completely; wash jars thoroughly before labeling with dates.
- Store in a cool dark place for optimal flavor development over four to five weeks before enjoying!
How to Serve Granny’s Bread and Butter Pickles Recipe
Granny’s Bread and Butter Pickles are versatile and add a delightful crunch to many dishes. They’re perfect for enhancing your meals or enjoying on their own.
On Burgers
- Classic Topping: Add a few slices on top of your burger for an extra layer of flavor.
- Cheeseburger Delight: Pair with melted cheese for a sweet and tangy contrast.
In Salads
- Crisp Addition: Chop pickles into small pieces and toss them into your garden salad for added crunch.
- Potato Salad Twist: Mix diced pickles into potato salad for a zesty kick.
As Appetizers
- Cheese Board Star: Serve alongside cheeses and crackers as a flavorful appetizer.
- Snack Time Treat: Enjoy straight from the jar as a quick snack whenever cravings hit.
Sandwiches
- Deli Style: Layer pickles in your favorite deli sandwiches for added zest.
- Egg Salad Enhancement: Incorporate chopped pickles into egg salad sandwiches for extra flavor.
How to Perfect Granny’s Bread and Butter Pickles Recipe
To achieve the best results with Granny’s Bread and Butter Pickles, follow these tips to enhance your canning experience.
- Use Fresh Cucumbers: Ensure you select firm, fresh cucumbers for the best texture and taste.
- Adjust Sugar Levels: Feel free to tweak the sugar quantity according to your desired sweetness.
- Taste the Brine: Before adding cucumbers, taste the brine to ensure it meets your flavor preferences.
- Keep Jars Warm: Always keep jars warm during filling to prevent cracking when exposed to hot brine.
- Check Seals Carefully: After cooling, check seals thoroughly to ensure proper preservation.
- Allow Time for Flavor Development: Patience is key; let the jars sit for 4-5 weeks before consuming for optimal flavor.
Best Side Dishes for Granny’s Bread and Butter Pickles Recipe
Pairing side dishes with Granny’s Bread and Butter Pickles can elevate any meal. Here are some delightful options that complement their sweet-tangy flavor:
- Coleslaw: A creamy coleslaw balances the tanginess of pickles beautifully, making it a perfect side dish at barbecues.
- BBQ Ribs: The sweetness of BBQ ribs pairs well with the bright flavors of bread and butter pickles.
- Potato Wedges: Crispy potato wedges seasoned with herbs provide a delightful crunch alongside pickles.
- Cornbread Muffins: Soft cornbread muffins add warmth and sweetness that meshes well with tangy pickles.
- Deviled Eggs: Enhance traditional deviled eggs by adding pickle relish to the mix for an extra punch of flavor.
- Baked Beans: The savory sweetness of baked beans complements the acidity of bread and butter pickles perfectly.
Common Mistakes to Avoid
Making Granny’s Bread and Butter Pickles can be a delightful experience, but there are common mistakes that can hinder your pickling success.
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Skipping the Salting Step: Failing to salt the cucumbers and onions can lead to overly watery pickles. Always sprinkle canning salt on them and let them sit with ice for the recommended time.
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Not Sterilizing Jars Properly: Using unsterilized jars can result in spoilage. Ensure you wash jars, lids, and bands in hot soapy water, rinse well, and keep them hot during the canning process.
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Ignoring Headspace: Overfilling jars can prevent proper sealing. Maintain a 1/2 inch headspace when adding brine to ensure a good seal.
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Processing at Incorrect Altitude: Not adjusting processing times for your altitude can lead to improperly canned pickles. Always check guidelines based on your location.
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Neglecting to Cool Jars Undisturbed: Moving jars too soon after canning can break seals. Let them sit undisturbed for 12 to 24 hours before checking seals.
Storage & Reheating Instructions
Refrigerator Storage
- Store Granny’s Bread and Butter Pickles in the refrigerator after opening.
- Use airtight containers or return pickles to their original jar with a tight lid.
- They will last for up to 2 months in the fridge.
Freezing Granny’s Bread and Butter Pickles Recipe
- Freezing is not recommended for this recipe, as it may affect texture.
- If necessary, transfer pickles to freezer-safe containers.
- Consume within 6 months for optimal flavor.
Reheating Granny’s Bread and Butter Pickles Recipe
- Oven: Place sealed jars in an oven at low heat (around 200°F) for about 15-20 minutes if you want warmed pickles.
- Microwave: Heat small portions in a microwave-safe dish for 30-second intervals until warm.
- Stovetop: Gently warm on the stovetop over low heat in a saucepan, stirring occasionally until heated through.
Frequently Asked Questions
How long do Granny’s Bread and Butter Pickles last?
Granny’s Bread and Butter Pickles last up to one year when stored properly in a cool, dark place. Once opened, they should be refrigerated and consumed within two months.
Can I use regular cucumbers for this bread and butter pickles recipe?
While pickling cucumbers are preferred due to their crisp texture, regular cucumbers can be used in a pinch. Just know that they may not hold up as well over time.
What type of vinegar is best for Granny’s Bread and Butter Pickles?
Apple cider vinegar is ideal as it adds depth of flavor. However, white vinegar can also be used if you prefer a sharper taste.
Can I adjust the sweetness in this bread and butter pickles recipe?
Absolutely! You can reduce or increase the sugar amount according to your taste preference. Just remember that altering sugar levels may affect preservation qualities.
Final Thoughts
Granny’s Bread and Butter Pickles are a delicious blend of sweet and tangy flavors that enhance any meal. They are perfect as toppings for burgers or alongside salads. You can customize this recipe by adding spices like dill or adjusting sweetness levels. Give these pickles a try; they might just become a staple in your kitchen!
Granny’s Bread and Butter Pickles Recipe
- Total Time: 45 minutes
- Yield: Approximately eight pints (16 servings) 1x
Description
Granny’s Bread and Butter Pickles are a delightful combination of crunchy cucumbers and zesty onions, perfectly balanced with sweetness and tang. These homemade pickles not only elevate burgers, sandwiches, and salads but also serve as a tasty snack straight from the jar. Ideal for summer barbecues or as a thoughtful gift during special occasions, these pickles boast a long shelf life when properly canned. With straightforward instructions, even beginners can master this recipe and enjoy the vibrant flavors of homemade pickles all year round.
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 peppercorn
- 3 cups apple cider vinegar (5% acidity or white vinegar)
Instructions
- Wash cucumbers and slice them into 1/4-inch pieces. Thinly slice onions.
- Combine cucumbers and onions in a bowl, sprinkle with canning salt, cover with ice and water, and let sit for three hours.
- Sterilize jars, lids, and canning tools. Keep jars warm in a water bath canner.
- In a pot, mix sugar, mustard seed, celery seed, turmeric, black peppercorns, and vinegar; heat until boiling.
- Drain cucumber-onion mixture and rinse; add to the brine and bring back to boil.
- Fill each jar with the hot mixture and brine while maintaining headspace; seal jars tightly.
- Process jars in the water bath canner for ten minutes.
- Cool jars undisturbed for 12 to 24 hours before storing.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 65
- Sugar: 12g
- Sodium: 315mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg
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