Description
Granny’s Bread and Butter Pickles are a quintessential summer delight, combining the perfect balance of sweetness and tanginess in every bite. These homemade pickles capture the essence of fresh cucumbers and onions, making them an irresistible addition to burgers, salads, or simply enjoyed straight from the jar. With their vibrant flavor profile, they are ideal for family gatherings or picnics, ensuring that each meal is elevated to new heights. Easy to make and with a long shelf life, you’ll love having these delicious pickles on hand all year round.
Ingredients
Scale
- 3 pounds pickling cucumbers
- 1 pound onions
- 1/4 cup canning 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 cut into 1/4-inch slices. Peel and thinly slice onions.
- Combine cucumbers and onions in a bowl; sprinkle with canning salt and cover with ice water for 3 hours.
- Prepare jars by washing them in hot soapy water and placing them in a water bath canner.
- In a pot, combine sugar, mustard seed, celery seed, turmeric, black peppercorns, and vinegar; heat until boiling.
- Drain cucumber mixture and add to the pot; return to boil.
- Pack cucumbers into jars and ladle hot brine over them while maintaining headspace.
- Process jars in boiling water for about 10 minutes.
- Let jars cool undisturbed for 12–24 hours before checking seals.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 15g
- Calories: 20
- Sugar: 4g
- Sodium: 180mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 0mg