Granny's Bread and Butter Pickles

Laurie Lenartowicz

By
@llenartowicz

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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Prep:

3 Hr 30 Min

Cook:

10 Min

Method:

Canning/Preserving

Ingredients

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
tumeric
1/2 tsp
ground cloves
1/8 tsp
allspice, ground
1/2 c
pickling salt

Directions Step-By-Step

1
Sterilize 5 quart glass canning jars and rings with new lids. Set aside.
2
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.
3
In a dutch oven over high heat, stir together vinegars, sugar and spices.
4
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.
5
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.
6
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