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Granny’s Bread and Butter Pickles Recipe

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A classic, sweet and tangy bread and butter pickle recipe, perfect for preserving garden cucumbers.

Ingredients

Scale
  • 2 ½ pounds Cucumbers
  • 1 pound Onion
  • 1 Head of Garlic
  • ¼ cup Canning Salt
  • 1 ¼ cup White Vinegar 5% acidity
  • 1 cup Apple Cider Vinegar 5% acidity
  • 2 ¼ cups Sugar
  • 1 Tablespoon Yellow Mustard Seed
  • ¾ teaspoon Celery Seed
  • ½ teaspoon Ground Turmeric

Instructions

  1. Slice the cucumbers and onions.
  2. Peel the garlic.
  3. Combine sliced cucumbers, onions, and peeled garlic in a large bowl.
  4. Sprinkle canning salt over the vegetables.
  5. Cover the bowl with a clean towel.
  6. Place ice on the towel.
  7. Let the mixture sit for about 3 hours.
  8. Wash the water bath canner and fill it halfway with clean water.
  9. Place the rack in the canner.
  10. Put the canner on the stove.
  11. Wash pint jars, bands, and lids in hot, soapy water and rinse well.
  12. Inspect jars for any nicks or cracks.
  13. Set lids and bands aside.
  14. Place clean jars in the water bath canner.
  15. Heat over medium heat, allowing jars to simmer at about 180℉ to keep them hot.
  16. In a large stockpot, combine white vinegar, apple cider vinegar, sugar, yellow mustard seed, celery seed, and ground turmeric to make the brine.
  17. Bring the brine mixture to a boil.
  18. Pour off the salted water from the cucumbers, onions, and garlic.
  19. Rinse the vegetables thoroughly with fresh water.
  20. Add the rinsed vegetables to the boiling brine in the stockpot.
  21. Bring the mixture back to a boil for 90 seconds.
  22. Spread a kitchen towel on the counter.
  23. Using a jar lifter, carefully remove one hot jar from the canner.
  24. Pour the water from the jar back into the canner.
  25. Place the jar on the towel.
  26. Using a canning funnel, loosely fill the jar with cucumbers and onions.
  27. Ladle brine over the solids, leaving a 1/2-inch headspace.
  28. Use a bubble removal tool or silicone spatula to gently remove air bubbles from the jar.
  29. Ensure all solids are submerged under the brine.
  30. Remove any solids that won't stay under the brine.
  31. Recheck the headspace and add more brine if necessary to maintain 1/2-inch headspace.
  32. Wipe the jar rim with a clean, damp cloth to remove any residue.
  33. Center the lid on the jar.
  34. Tighten the band on the jar to fingertip tight.
  35. Using a jar lifter, place the filled jar back into the canner.
  36. Continue filling jars one at a time until all the mixture is used.
  37. Ensure the water in the canner is 2-inches above the tops of the jars; add more hot water if needed.
  38. Place the lid on the canner.
  39. Bring the canner to a full boil over high heat.
  40. Once boiling, process pint jars for 10 minutes.
  41. Adjust processing time for altitude if necessary.
  42. After 10 minutes, turn off the heat.
  43. Remove the lid from the canner, tilting it away from your face.
  44. Let the jars sit in the canner for 5 minutes as it cools.
  45. Spread a clean towel on the kitchen counter.
  46. Without tilting the jars, remove them from the canner with a jar lifter.
  47. Place the jars on the towel on the counter.
  48. Allow jars to cool undisturbed for 12-24 hours.
  49. Do not tighten bands or touch lids during cooling.
  50. The next morning, remove the bands.
  51. Check seals by touching the top of the lid (no movement) or gently lifting the jar by the lid (if sealed, lid won't come off).
  52. Refrigerate any jars that did not seal correctly.
  53. Wipe sealed jars with a damp cloth to remove residue.
  54. Label the clean, sealed jars with contents and date.
  55. Store sealed jars in a cool, dry place.

Notes

Always use fresh, firm cucumbers for the best texture.
Ensure your vinegar is 5% acidity for safe canning.
Do not skip the rinsing step after salting the vegetables.
For best flavor, allow pickles to sit for 4-5 weeks after canning.

Find it online: https://timelesscrumb.com/grannys-bread-and-butter-pickles-recipe/