Granny’s Bread and Butter Pickles Recipe

These old-fashioned bread and butter pickles have a crisp texture and a balanced sweet and sour flavor. The slightly sweet tangy flavor makes them perfect for topping your favorite burgers and sandwiches.

“I love pickles!” my husband said as I planned the garden soon after moving to our property.

With that in mind, I planted a generous amount of pickling cucumbers. I was never much of a pickle fan myself, so I usually grew only a few cucumber plants for fresh eating and salads. But that year was different. I had recently acquired a lot of canning jars, and I was determined to fill every one with garden-grown goodness.

The cucumbers ended up being my most prolific crop that season. I could barely keep up with turning them into batch after batch of pickles. I made bread and butter pickles, kosher dill pickle spears, and sweet pickle relish.

Before long, my shelves were packed with jars of pickles and relish. We had so many that I started asking my husband if he wanted pickles with almost every meal. I gave jars away to friends and family and still had plenty left years later.

Thankfully, I learned my lesson and now plant only a few cucumber plants. Just enough for fresh eating and a few batches of canned pickles and relish.

I had never been a big fan of pickles until I tried this recipe from a dear friend who was like a Granny to many. I call this recipe Granny’s Bread and Butter Pickles in her honor.

If you are looking for an old-fashioned bread and butter pickles recipe for canning, this one is sweet, tangy, crisp, and easy to make with fresh pickling cucumbers, onions, vinegar, and classic pickling spices.

If you prefer a quick version that doesn’t require canning, try my Refrigerator Bread and Butter Pickles recipe. It uses the same classic ingredients and stays crisp and fresh in the refrigerator.

Tips for Making and Canning Bread and Butter Pickles

These old-fashioned bread and butter pickles are made from cucumbers, onions, and pickling spices. They are tangy, sweet, and crunchy. A perfect addition to sandwiches, hamburgers, or hot dogs. Here are a few tips for making and canning bread and butter pickles at home:

Select crisp, freshly harvested pickling cucumbers

Pickling cucumbers are short, thin-skinned cucumbers that are primarily used for processing or pickling. For the best texture, choose freshly harvested cucumbers that are firm and free of soft spots.

Skip waxed cucumbers from the grocery store. The wax coating prevents the pickling brine from penetrating the cucumber slices properly.

Use pickling salt

Table salt often contains iodine and anti-caking agents that can darken pickles and make the brine cloudy. Instead, use pickling salt, which is also called canning salt. It dissolves easily and helps produce clear, crisp pickles.

Use commercial vinegar with at least 5% acidity

For safe home canning, always use commercial vinegar with at least 5% acidity:

• Apple cider vinegar is made from fermented apples. It may darken the pickles slightly, but it adds a pleasant flavor.
• White vinegar is clear vinegar made by distilling corn and rye. It keeps the pickles lighter in color. If you prefer, choose an organic brand made from non-GMO corn.

Some small ingredient changes are safe when canning pickles and relishes, but others can affect acidity and make the recipe unsafe for canning. To learn what adjustments are safe and which ones should be avoided, read: How to Safely Modify Pickle and Relish Canning Recipes.

How to Make and Can Bread and Butter Pickles

Before you begin, make sure you’re familiar with the water bath canning process. If you need a refresher, see my complete guide: Water Bath Canning for Beginners.

If you like having a quick reference while you work, my free Home Canning Checklist can help. It includes helpful reminders, preparation steps, and a place to record your batches. Get it here:

A more detailed and printable recipe can be found at the bottom of this article, but these are the general steps for making and canning bread and butter pickles:

Step 1: Gather your canning equipment

• Water bath canner with canning rack
• 5 pint sized canning jars
• Lids and bands (new lids for each jar, bands can be reused)
• Canning tools: jar lifter, canning ladle, funnel, and bubble popper
• You will also need basic kitchen supplies such as a large sauce pot, large bowl, small pot, towels, knife, and cutting board.

Step 2: Prepare your cucumbers and onions

Wash the cucumbers well under running water. Cut them into 1/4-inch slices and discard the ends. Peel the onion and slice it thinly.

Combine the cucumbers and onions in a large bowl. Sprinkle the canning salt over the top, then cover with ice and water. Let the mixture stand for about 3 hours.

Step 3: Prepare your canning equipment

Wash your jars, lids, bands, and canning tools in warm, soapy water. Rinse well and set the lids, bands, and tools aside to air dry until ready to use.

Place the canning rack in the water bath canner and set the jars upright inside. Add enough water to cover the jars. Bring the canner to a simmer (about 180°F) for 10 minutes and keep the jars hot until you are ready to fill them.

Step 4: Make the pickling brine

In a large pot, combine the sugar, mustard seed, celery seed, ground turmeric, peppercorns, and vinegar. Heat the mixture just to a boil, then turn the heat to low, and keep warm until you fill your jars.

Drain and rinse the cucumbers and onions under fresh water. Add the drained cucumber and onion slices to the pot of pickling brine and return to a boil. Reduce the heat and keep the mixture warm while you fill the jars.

Step 5: Can the pickles

Lay a kitchen towel on the counter. Use the jar lifter to remove a hot jar from the canner, drain it, and place it on the towel. Keep the remaining jars in the canner so they stay warm.

Place a canning funnel on the jar and fill it with the warm pickles and brine, leaving 1/2-inch headspace. Run the bubble remover through the jar to release trapped air bubbles.

Make sure all the pickle slices are submerged in the brine. Remove any that stick out and adjust the headspace again if needed.

Wipe the rim with a damp towel to remove any residue. Center a lid on the jar, place the band over the lid, and screw it on until fingertip tight.

Return the jar to the canner and repeat with the remaining jars.

Once all the jars are in the canner, adjust the water level so the jars are covered by several inches of water. Bring the water to a boil and process the jars for the time indicated in the recipe below.

When the processing time is complete, remove the jars and allow them to cool. Check the seals, label and date the jars, and store them in a cool, dark location.

For the best flavor, let the pickles sit for about 4 weeks before opening.

Frequently Asked Questions About Bread and Butter Pickles

This recipe was originally published in July 2015 and has been made by many readers over the years. Through their questions and helpful feedback, I’ve added tips and clarifications to make the process easier.

Here are answers to some of the most common questions about making and canning bread and butter pickles.

What if I run out of pickling brine while filling the jars?

It’s fairly common to run short on brine when making pickles, even when the ingredients are measured carefully. Cucumbers vary in size and shape, and depending on how tightly they pack into the jars, how much liquid they release during the salting step, and how long the vinegar mixture is heated, the final amount of brine can vary slightly from batch to batch.

If you find yourself short on liquid, quickly make a small amount of additional hot brine using the same vinegar-to-sugar ratio used in the recipe. For example, combine 1/2 cup vinegar and 2 tablespoons sugar, heat until the sugar dissolves, and use it to top off the jars before processing.

To help prevent this problem, I adjusted the ratio of the ingredients compared to the original version of this recipe so there is usually a little extra brine available.

For more details and troubleshooting tips, see my guide: What to Do If You Run Out of Pickling Brine.

Why do you soak the cucumbers and onions in salted ice water?

Soaking the sliced cucumbers and onions in salted ice water helps draw out excess moisture and improves the texture of the finished pickles. This step helps the cucumber slices stay crisp after processing instead of becoming soft.

Can I soak the cucumbers overnight?

Yes. If it’s more convenient, you can cover the bowl and place it in the refrigerator to soak overnight. Keeping the vegetables cold helps maintain their crisp texture.

How can I make my pickles crunchier?

For the crispest pickles, start with very fresh pickling cucumbers and process them soon after harvesting. The salted ice-water soak also helps improve texture.

If you prefer an even crisper pickle, you may enjoy my refrigerator bread and butter pickles, which are not heat processed and retain a firmer crunch.

How long should bread and butter pickles sit before eating?

For the best flavor, let the jars sit for about 4 to 5 weeks after canning. This resting time allows the cucumber slices to absorb the sweet and tangy brine and develop their full flavor.

Why are they called bread and butter pickles?

Bread and butter pickles are an old-fashioned sweet pickle that was often served with simple meals, including bread and butter sandwiches. The name reflects their reputation as an everyday staple that paired well with basic pantry foods.

Are bread and butter pickles sweet?

Yes. Bread and butter pickles are known for their sweet and tangy flavor. Unlike dill pickles, which are savory and sour, bread and butter pickles are made with sugar, vinegar, and warm spices such as mustard seed, celery seed, and turmeric. The result is a balanced sweet-and-sour pickle that pairs especially well with sandwiches, burgers, and picnic foods.

Can this bread and butter pickle recipe be canned in quart jars?

Yes. This recipe can be safely canned in quart jars instead of pint jars. The batch will yield about 3 quart jars when tightly packed.

Use the same headspace and increase the processing time to 15 minutes (Altitude Adjustment: Increase processing time: 20 minutes for 1,001 to 3,000 ft; 25 minutes for 3,001 to 6,000 ft; 30 minutes for 6,001 to 8,000 ft; 35 minutes for 8,001 to 10,000 ft.).

Can I make bread and butter pickles without canning?

Yes. If you prefer not to use a water bath canner, you can make a quick version stored in the refrigerator. See my Refrigerator Bread and Butter Pickles recipe for step-by-step instructions.

Enjoy Your Homemade Bread and Butter Pickles

If you know someone who claims they don’t like pickles, let them try these. Granny’s Bread and Butter Pickles are sweet, tangy, and full of old-fashioned flavor. Just the kind of homemade pickle that can turn a skeptic into a pickle lover.

Once the jars have had a few weeks to rest, these crisp cucumber slices are perfect piled onto burgers, layered in sandwiches, or served alongside your favorite summer meals.

If you enjoyed this recipe, you may also like these other homemade pickle recipes and canning guides:

• Kosher Dill Pickle Spears
• Sweet Pickle Relish
• How to Safely Modify Pickle and Relish Canning Recipes
• Water Bath Canning for Beginners

Canning your own pickles is a simple and satisfying way to preserve fresh cucumbers from the garden so you can enjoy their flavor all year long.

If you’d rather skip the canning process but still enjoy the classic sweet-and-tangy flavor, try my Refrigerator Bread and Butter Pickles, a quick version that stores in the fridge and stays wonderfully crisp.

 

If you love salsa, consider adding our eBook, Grow a Good Life Guide to 50 Salsa Canning Recipes, to your resource library. This 72-page eBook is packed with a variety of delicious salsa recipes, including classic tomato salsas to roasted and grilled salsas to tomatillo and delicious fruit blends, all safe for water bath canning. It’s the perfect guide to help you preserve your garden harvests.