These Granny’s Bread and Butter Pickles Recipe are a delightful addition to any meal. They combine sweet and tangy flavors that can elevate your burgers, salads, or serve as a snack on their own. Perfect for summer picnics or holiday gatherings, these pickles are not only delicious but also easy to make at home. You’ll love how they add a homemade touch to your dishes while allowing you to savor the taste of summer all year long.
Why You’ll Love This Recipe
- Perfectly Balanced Flavor: The blend of sugar and vinegar creates a unique sweet and tangy taste you won’t forget.
- Versatile Use: Great on sandwiches, in salads, or as a side dish, these pickles fit into many meals.
- Easy Canning Process: Even if you’re new to canning, this recipe is straightforward and rewarding.
- Make Ahead Convenience: Prepare in advance and enjoy them later; they get better with time!
- Family Tradition: Sharing these pickles can become a cherished family tradition, just like Granny did.
Tools and Preparation
Before you start making Granny’s bread and butter pickles, gather all necessary tools. Having everything ready will ensure a smooth canning process.
Essential Tools and Equipment
- Glass jars with lids
- Canning funnel
- Jar lifter
- Water bath canner
- Bubble popper
Importance of Each Tool
- Glass jars with lids: Essential for storing your pickles safely while ensuring they stay fresh.
- Canning funnel: Helps prevent spills when filling jars with cucumbers and brine.
- Jar lifter: Provides safety when handling hot jars from the boiling water bath.
Ingredients
These bread and butter pickles are a perfect balance of sweet and tangy flavors. Perfect for topping your favorite burgers or adding to salads.
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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))
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 both ends.
- Peel the onions and slice them thinly.
- Combine the sliced cucumbers and onions in a large bowl.
- Sprinkle the canning salt over the top, cover with ice and water, then let it stand for 3 hours.
Step 2: Prepare Your Canning Equipment
- Wash your jars, lids, screw bands, and canning tools in hot soapy water.
- Rinse thoroughly to remove all suds.
- Set aside to air dry on a clean kitchen towel.
- Place the jar rack into the water bath canner, add jars to cover them with water, then bring to a simmer at 180˚F for 10 minutes to keep them hot.
Step 3: Make Your Bread and Butter Pickles
- In a large pot, mix together sugar, mustard seed, celery seed, ground turmeric, peppercorns, and vinegar over medium heat until just boiling.
- Drain the cucumber and onion mixture under fresh running water before adding them back into the pot.
- Return the mixture to a boil again; reduce heat and keep warm while you fill your jars.
Step 4: Can Your Bread and Butter Pickles
- Spread a kitchen towel on your counter.
- Use the jar lifter to remove a hot jar from the canner; drain it well before placing it on the towel.
- Pack the hot cucumbers and onions loosely into each jar using your canning funnel.
- Ladle hot brine over the pickles while maintaining about a 1/2 inch headspace in each jar.
- Run the bubble popper through each jar to release any trapped air bubbles; ensure all pickles are submerged under brine by adjusting headspace as needed.
- Wipe rims clean before centering lids on jars; screw on bands until fingertip tight before returning jars back to the canner.
Step 5: Process Your Jars
- Adjust water levels in the canner so that it covers jars by at least 2 inches above their tops.
- Cover the canner; bring it to a vigorous boil over high heat.
- Once boiling vigorously, process pint-sized jars for 10 minutes if below altitudes of 1,000 feet (adjust processing time if necessary).
- After processing time is complete, turn off heat; remove cover and allow cooling for about 5 minutes.
Step 6: Cool and Store The Jars
- Spread another dry kitchen towel out on your counter before opening the cover by tilting it away from you—this prevents steam burns!
- Use your jar lifter again to carefully remove each jar from the canner; place upright on the towel without tightening bands or checking seals yet.
- Let jars sit undisturbed for 12 to 24 hours to cool completely before checking seals—push down gently in center; if it pops back up, it hasn’t sealed properly!
- If sealed correctly after cooling time has passed (no popping sound), remove band screws carefully for cleaning purposes; label/jar date appropriately before storing in cool dark locations where they’ll develop flavor over several weeks!
- Yield: About 5 pints depending on cucumber sizes used!
Enjoy this timeless recipe from Granny’s kitchen!
How to Serve Granny’s Bread and Butter Pickles Recipe
Granny’s Bread and Butter Pickles are a delightful addition to many dishes. Their sweet and tangy flavor can elevate any meal and offer a refreshing crunch. Here are some serving suggestions to enjoy these delicious pickles.
On Burgers
- Top your favorite burger with a few slices of bread and butter pickles for a sweet crunch that complements the savory meat.
In Salads
- Add chopped pickles to green salads for an unexpected zing, or mix them into potato salad for added flavor.
With Sandwiches
- Place a few slices in your sandwiches or wraps to enhance the taste, especially in ham or turkey sandwiches.
As an Appetizer
- Serve slices of pickles on a charcuterie board alongside cheeses, meats, and crackers for a perfect bite-sized treat.
With Fried Foods
- Pair these pickles with fried chicken or fish for a tangy contrast that cuts through the richness.
On Tacos
- Use them as a topping on tacos to add sweetness and texture, especially with spicy fillings.
How to Perfect Granny’s Bread and Butter Pickles Recipe
Perfecting your bread and butter pickles takes some care, but the effort is worth it. Here are tips to ensure your pickles turn out amazing every time.
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Choose fresh cucumbers: Use firm, small pickling cucumbers for the best crunch and flavor in your pickles.
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Slice evenly: Cut cucumbers and onions into uniform slices. This helps them pickle evenly and ensures consistent flavor.
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Salt properly: Allow the cucumbers and onions to sit with salt long enough (about 3 hours) so they release excess moisture before cooking.
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Check acidity: Ensure that you use vinegar with 5% acidity for safe canning. This helps preserve your pickles longer.
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Avoid overpacking jars: Pack cucumbers loosely in jars to allow the brine to circulate around each slice for optimal flavor absorption.
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Cool completely: Let jars cool undisturbed after processing. This helps create a proper seal, ensuring your pickles stay fresh longer.
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 ideas that complement their unique flavor profile perfectly.
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Coleslaw: A creamy coleslaw provides contrasting textures while enhancing the meal’s overall freshness alongside pickles.
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Potato Wedges: Crispy potato wedges seasoned with herbs make a great companion, offering hearty comfort beside tangy pickles.
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Corn on the Cob: Sweet corn pairs well with the sweetness of the pickles for a bright summer dish.
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Baked Beans: The sweetness from the beans works nicely with the tartness of bread and butter pickles, creating a balanced plate.
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Macaroni Salad: Creamy macaroni salad is an excellent cool dish that goes well with crunchy pickles; add diced pickles for extra flavor!
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Deviled Eggs: The creamy filling of deviled eggs blends beautifully with the sweet-tangy notes of bread and butter pickles.
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Fried Green Tomatoes: Crispy fried green tomatoes provide a Southern touch that pairs well with the bright flavors of pickled cucumbers.
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Grilled Vegetables: Charred vegetables drizzled with olive oil complement both their smoky taste and deliciously contrast against sweet pickle slices.
Common Mistakes to Avoid
Making Granny’s Bread and Butter Pickles can be simple, but there are a few common mistakes to watch out for.
- Using the wrong cucumbers: Always choose pickling cucumbers for the best texture and flavor. Regular cucumbers may lead to soggy pickles.
- Skipping the salt: The canning salt helps draw out moisture from the cucumbers and onions. Skipping this step may result in watery pickles.
- Not checking jar seals: After cooling, it’s crucial to check that your jars have sealed properly. Unsealed jars can spoil quickly, so always perform this test before storing.
- Overcrowding jars: Packing jars too tightly can prevent brine from circulating properly. Ensure you pack your pickles loosely to allow for even flavor distribution.
- Ignoring processing time: Following the recommended processing time is vital for food safety. Underprocessing may leave harmful bacteria in your pickles.
Refrigerator Storage
- Store in airtight containers after opening.
- Use within 2-3 weeks for best freshness.
Freezing Granny’s Bread and Butter Pickles Recipe
- Freezing is not recommended as it alters texture.
- For long-term storage, consider using a canning method instead.
Reheating Granny’s Bread and Butter Pickles Recipe
- Oven: Preheat to 350°F and warm for about 10-15 minutes in a covered dish.
- Microwave: Heat on medium power in short intervals, stirring in between until warmed through.
- Stovetop: Place in a saucepan over low heat, stirring gently until warmed.
Frequently Asked Questions
How long do Granny’s Bread and Butter Pickles last?
Once sealed properly, they can last up to a year if stored in a cool, dark place.
Can I use white vinegar instead of apple cider vinegar?
Yes, you can substitute white vinegar; however, it may alter the flavor slightly.
How do I adjust the sweetness in Granny’s Bread and Butter Pickles Recipe?
You can increase or decrease the sugar to taste before boiling the brine. Start with small adjustments.
What can I serve with these pickles?
Granny’s Bread and Butter Pickles are great on burgers, sandwiches, or as part of a cheese platter.
Final Thoughts
Granny’s Bread and Butter Pickles offer a delightful blend of sweet and tangy flavors that elevate any meal. This versatile recipe allows for customization based on your taste preferences. Whether enjoyed on their own or paired with your favorite dishes, these pickles are sure to become a staple in your kitchen. Don’t hesitate to experiment with spices or even add some heat with chili flakes!
Granny’s Bread and Butter Pickles
- Total Time: 1 hour 5 minutes
- Yield: Approximately 40 servings (based on typical serving size) 1x
Description
Granny’s Bread and Butter Pickles are the perfect blend of sweet and tangy flavors, making them a delightful addition to any meal. These homemade pickles are versatile—ideal for topping burgers, enhancing salads, or serving as a snack on their own. The straightforward canning process allows even beginners to enjoy the rewarding experience of preserving food at home. Perfect for summer barbecues or holiday gatherings, these pickles bring a homemade touch to your dishes while capturing the essence of summer year-round.
Ingredients
- 3 pounds pickling cucumbers
- 1 pound onions
- 1/4 cup canning salt
- 2 quarts crushed ice or 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)
Instructions
- Wash cucumbers, slice into 1/4-inch rounds, and thinly slice onions. Combine in a bowl with canning salt, ice, and water; let sit for 3 hours.
- Clean jars and canning tools; prepare water bath canner with simmering water.
- In a pot, combine sugar, spices, and vinegar; bring to a boil. Drain cucumber mixture and add to pot; return to boil.
- Pack jars with cucumber mixture, ladle in hot brine, and remove air bubbles. Seal jars with lids.
- Process jars in boiling water for 10 minutes; let cool completely before checking seals.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 pickle slice (15g)
- Calories: 18
- Sugar: 3g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 0mg
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