granny's bread and butter pickles

Name: Granny's Bread and Butter Pickles
Prep time: 3 h 30 min
Cook time: 10 min
Cuisine: American
Ingredients: 5 pound(s) kirby cucumber sliced; 1 large white onion thinly sliced; 5 1/2 cup(s) granulated sugar; 3 cup(s) white vinegar; 3 cup(s) apple cider vinegar; 2 tablespoon(s) mustard seed; 1 tablespoon(s) celery seed; 1-1/2 teaspoon(s) tumeric; 1/2 teaspoon(s) ground cloves; 1/8 teaspoon(s) allspice, ground; 1/2 cup(s) pickling salt

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Laurie Lenartowicz

Livingston, TN

Updated on Jun 27, 2016

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.

Rate

These bread and butter pickles have a nice sweet and zesty taste. I have been tweaking the recipe for a few years and have found the taste we have been craving!

prep time 3 Hr 30 Min

cook time 10 Min

method Canning/Preserving

yield

Ingredients

5 pounds kirby cucumber sliced
1 large white onion thinly sliced
5 1/2 cups granulated sugar
3 cups white vinegar
3 cups apple cider vinegar
2 tablespoons mustard seed
1 tablespoon celery seed
1-1/2 teaspoon tumeric
1/2 teaspoon ground cloves
1/8 teaspoon allspice, ground
1/2 cup pickling salt

How To Make granny's bread and butter pickles

Step 1

Sterilize 5 quart glass canning jars and rings with new lids. Set aside.

Step 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.
Step 3

In a dutch oven over high heat, stir together vinegars, sugar and spices.
Step 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.
Step 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.
Step 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.
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