granny's bread and butter pickles

llenartowicz avatar
By Laurie Lenartowicz
from Livingston, TN

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.

prep time 3 Hr 30 Min
cook time 10 Min
method Canning/Preserving

Ingredients For granny's bread and butter pickles

  • 5 lb
    kirby cucumber sliced
  • 1 lg
    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

How To Make granny's bread and butter pickles

  • 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.

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