These Granny’s Bread and Butter Pickles Recipe are the perfect blend of sweetness and tanginess, making them an ideal addition to burgers, sandwiches, or salads. This beloved recipe not only brings back cherished memories but also offers a delightful crunch that elevates any meal. Whether you’re canning for family gatherings or simply stocking your pantry, these pickles are sure to impress with their vibrant flavor and versatility.
Why You’ll Love This Recipe
- Deliciously Sweet and Tangy: The unique combination of sugar and vinegar creates a mouthwatering flavor profile that is both satisfying and refreshing.
- Easy to Make: With straightforward steps, even novice canners can successfully create these delightful pickles.
- Perfect for Any Occasion: Whether it’s a summer barbecue or a cozy winter dinner, these pickles fit right in.
- Great Gift Idea: Jars of homemade pickles make for thoughtful gifts that friends and family will love.
- Long Shelf Life: Once canned properly, these pickles can last up to a year, allowing you to enjoy them long after the harvest season.
Tools and Preparation
Before diving into the Granny’s Bread and Butter Pickles Recipe, gather your tools. Proper preparation ensures a smooth canning experience.
Essential Tools and Equipment
- Water bath canner
- Canning jars
- Jar lids
- Screw bands
- Jar lifter
- Canning funnel
- Bubble popper
Importance of Each Tool
- Water bath canner: Essential for safely processing jars to ensure proper sealing.
- Jar lifter: Helps you safely remove hot jars from boiling water without risking burns or spills.
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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- 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 the cucumbers, cut them into 1/4-inch slices discarding ends. Peel and thinly slice the onions. Combine sliced cucumber and onions in a large bowl.
- Sprinkle canning salt over the top of the cucumbers and onions, cover with ice and water, then let 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, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, keeping the jars hot.
Step 3: Make Your Bread and Butter Pickles
- In a large pot, combine sugar, mustard seed, celery seed, ground turmeric, peppercorns, and vinegar. Heat just until boiling.
- Drain and rinse the cucumbers and onions under fresh water. Add them back into the large pot with the brine mixture, returning it to boil. Reduce heat while you fill your jars.
Step 4: Can Your Bread and Butter Pickles
- Spread a kitchen towel on the counter; use the jar lifter to remove a hot jar from the canner, drain it, then place it on the towel.
- Use your canning funnel and ladle to pack hot cucumbers and onions loosely into each jar. Ladle hot brine over pickles while maintaining a 1/2 inch headspace.
- Run the bubble popper through each jar to release any trapped air bubbles; ensure all pickles are submerged under brine.
- Wipe rims clean; center lids on jars, tighten bands fingertip tight using your jar lifter before placing them back in the canner.
- Once all jars are in place, adjust water level above jar tops by about two inches.
- Cover the canner; bring it back to a boil over high heat. Process pints for ten minutes at altitudes below 1,000 feet—adjust processing time based on altitude.
Step 5: Cool and Store the Jars
- Spread another dry kitchen towel on your counter; carefully remove lid by tilting away from yourself—avoid steam burns!
- Use jar lifter again to take jars out of the canner while keeping them upright; don’t tighten bands yet—let sit undisturbed for about twelve to twenty-four hours.
- After cooling time is complete, check seals by pressing center of each lid; if it pops up, reprocess or refrigerate for immediate use.
- Remove screw bands; wash jars thoroughly before labeling with dates—store in cool dark locations for optimum flavor development over four to five weeks!
Yield approximately five pints depending on cucumber sizes used! Enjoy using your homemade granny’s bread and butter pickles throughout different meals!
How to Serve Granny’s Bread and Butter Pickles Recipe
Granny’s Bread and Butter Pickles are a delightful addition to any meal. Their sweet and tangy flavor pairs well with many dishes, making them a versatile choice for serving.
On Burgers
- Add a few slices of pickles to your favorite burger for an extra burst of flavor.
In Salads
- Toss them into salads for a crunchy and sweet twist that complements leafy greens.
With Charcuterie Boards
- Include these pickles on your charcuterie board alongside meats, cheeses, and crackers for a balanced snack.
As Snack Appetizers
- Serve them in small bowls as a tasty appetizer at gatherings or parties.
With Sandwiches
- Layer slices of pickles in sandwiches or wraps for added taste and texture.
In Potato Salad
- Mix chopped pickles into potato salad for a zesty kick that elevates the dish.
How to Perfect Granny’s Bread and Butter Pickles Recipe
Perfecting your bread and butter pickles can enhance their taste and shelf life. Here are some tips to ensure you get the best results.
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Choose Fresh Cucumbers: Always select firm, unblemished cucumbers for the best crunch in your pickles.
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Adjust Sugar Levels: Feel free to modify the sugar amount based on your sweetness preference without compromising flavor.
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Use Quality Vinegar: Opt for high-quality apple cider vinegar or white vinegar to achieve the best tanginess.
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Experiment with Spices: Try adding different spices like dill or red pepper flakes to create unique flavors tailored to your taste.
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Follow Canning Guidelines: Ensure you follow proper canning techniques to prevent spoilage and ensure safety.
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Let Them Sit: Allow pickles to develop flavor by letting them sit undisturbed for several weeks before enjoying.
Best Side Dishes for Granny’s Bread and Butter Pickles Recipe
Pairing side dishes with Granny’s Bread and Butter Pickles adds balance to your meal. Here are some delicious options:
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Coleslaw: A creamy coleslaw provides a refreshing crunch that complements the sweetness of the pickles.
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Potato Chips: Classic potato chips offer a salty contrast, enhancing the overall snacking experience when served together.
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Macaroni Salad: This creamy dish offers comfort and pairs well with the tangy flavor of the pickles, making it a great picnic option.
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Baked Beans: Sweet baked beans create a delightful harmony with the flavors of bread and butter pickles, perfect for BBQs.
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Roasted Vegetables: Seasoned roasted veggies add depth to your meal, balancing the sweetness of the pickles nicely.
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Grilled Corn on the Cob: The smoky sweetness from grilled corn enhances any dish while working well with pickled flavors.
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Fried Chicken: The crispy texture of fried chicken juxtaposes perfectly against the soft crunch of the pickles, creating an enjoyable bite.
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Bruschetta: Toasted bread topped with tomatoes and herbs pairs beautifully with the sweet-tangy notes of your homemade pickles.
Common Mistakes to Avoid
Making Granny’s Bread and Butter Pickles can be simple, but a few common missteps can affect your final product. Here are some mistakes to watch out for:
- Ignoring the salt requirement: Not using enough canning salt can lead to bland pickles. Always measure the salt accurately for the best flavor.
- Skipping the ice bath: Failing to soak cucumbers in ice can result in soft pickles. This step ensures they stay crisp and crunchy.
- Overfilling jars: Packing jars too tightly can cause issues during processing. Leave enough headspace (1/2 inch) to allow for expansion.
- Not checking seals: If you skip checking the seals after cooling, you might end up with spoiled pickles. Always test lids before storing them long-term.
- Using old or damaged jars: Old jars may not seal properly, affecting preservation. Inspect your jars and lids for any cracks or chips before use.
Refrigerator Storage
- Store opened jars in the refrigerator for up to 2 months.
- Use glass containers with airtight lids for best results.
Freezing Granny’s Bread and Butter Pickles Recipe
- Freezing is not recommended as it affects texture and flavor.
- Instead, focus on proper canning methods for long-term storage.
Reheating Granny’s Bread and Butter Pickles Recipe
- Oven: Preheat to 350°F and place pickles in an oven-safe dish, covering loosely. Heat until warmed through.
- Microwave: Place pickles in a microwave-safe container, cover loosely, and heat in short bursts of 30 seconds until warm.
- Stovetop: Warm pickles in a saucepan over low heat, stirring gently until heated through.
Frequently Asked Questions
How long do Granny’s Bread and Butter Pickles last?
These pickles last about one year when canned properly and stored in a cool, dark place.
Can I customize my Granny’s Bread and Butter Pickles Recipe?
Absolutely! You can add spices like dill or garlic for extra flavor or adjust sugar levels for sweetness.
What is the best way to serve these pickles?
Granny’s Bread and Butter Pickles make excellent toppings for burgers, sandwiches, or salads. They also pair well with cheese plates.
Can I use different types of cucumbers?
While pickling cucumbers are preferred for their crunchiness, you can experiment with other varieties if desired.
Final Thoughts
Granny’s Bread and Butter Pickles are a delightful blend of sweet and tangy flavors that brighten up any meal. They’re perfect for summer barbecues or simply snacking straight from the jar! Feel free to customize the spices to create your own signature version. Give this recipe a try—you’ll love how versatile these pickles are!
Granny’s Bread and Butter Pickles Recipe
- Total Time: 1 hour
- Yield: Approximately five pints 1x
Description
Granny’s Bread and Butter Pickles are a delightful blend of sweet and tangy flavors that enhance any meal. These homemade pickles are not only a nostalgic favorite but also add a vibrant crunch to burgers, salads, and sandwiches. Perfect for canning, these pickles make excellent gifts or pantry staples that last up to a year. Follow this simple recipe to enjoy the nostalgic taste of Granny’s kitchen in your own home.
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
- Prepare cucumbers and onions by washing, slicing, and mixing with canning salt. Cover with ice water and let sit for 3 hours.
- Clean all canning equipment thoroughly and keep jars warm in a simmering water bath.
- In a large pot, combine sugar, mustard seed, celery seed, ground turmeric, peppercorns, and vinegar; bring to a boil.
- Drain the cucumbers and onions, then add them to the pot with the brine mixture; return to a boil.
- Pack the hot cucumbers and onions into sterilized jars, ladle hot brine over them while maintaining headspace.
- Process jars in boiling water for ten minutes (adjust for altitude), cool, check seals, and store.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 oz (28g)
- Calories: 14
- Sugar: 3g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 0mg
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