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

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 or white vinegar)

Cook Mode Prevent your screen from going dark

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