Granny's Bread and Butter Pickles

Laurie Lenartowicz


Nothing says summer in my house like pickle making season! These sweet and sour pickles make a great addition on the picnic table. I like to take a jar as a hostess gift when invited to a barbecue. They are scrumptious on sandwiches, chopped into salads or on thier own. I often have my Granddaughter and Husband help me when making pickles. It has become a family activity that we all enjoy.

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3 Hr 30 Min


10 Min




5 lb
kirby cucumber sliced
1 large
white onion thinly sliced
5 1/2 c
granulated sugar
3 c
white vinegar
3 c
apple cider vinegar
2 Tbsp
mustard seed
1 Tbsp
celery seed
1-1/2 tsp
1/2 tsp
ground cloves
1/8 tsp
allspice, ground
1/2 c
pickling salt

Directions Step-By-Step

Sterilize 5 quart glass canning jars and rings with new lids. Set aside.
In a large plastic container, layer sliced cucumbers with the 1/2 cup of pickling salt, onions and ice cubes. Add cold water to cover. Refrigerate for 2 hours.
In a dutch oven over high heat, stir together vinegars, sugar and spices.
Rinse refrigerated cucumbers and onions several times with cold water in a large colander. With tongs, fill each jar with cucumbers and onions all the way to the top.
Carefully, ladle the boiling sugar and vinegar mix into each jar all the way up to 1/2 inch of top. Wipe around the tops of each jar with a clean, damp cloth and attach the lids and rings. Place in counter to cool for 1/2 hour and tighten lids snugly.
Place in refrigerator and leave for a week. I don't pressure process mine as they disappear quickly. Pickles are good for up to three months refrigerated.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat, Dairy Free