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Canning

Bread and Butter Pickles

By Sandy · From the Granny Plants Kitchen

Bread and Butter Pickles

Sweet, tangy, and a little bit of turmeric-gold color — the classic vinegar pickle that started it all. Water-bath canned for a shelf-stable jar.

Makes: ~4 pints Process time: 10 min (pints) Method: Water-bath canning

Ingredients

  • 4 lbs pickling cucumbers, sliced into ¼-inch rounds
  • 1 lb onions, thinly sliced
  • ⅓ cup canning/pickling salt
  • Ice cubes, for soaking
  • 3 cups vinegar (5% acidity)
  • 2 cups granulated sugar
  • 1½ tsp ground turmeric
  • 1½ tsp celery seed
  • 2 tbsp mustard seed

Steps

  1. Salt and soak. Layer cucumbers and onions in a large bowl with the salt. Cover with ice and let stand 1.5-3 hours — this draws out excess water and keeps the pickles crisp.
  2. Drain and rinse. Drain thoroughly and rinse well to remove excess salt.
  3. Make the brine. In a large pot, combine vinegar, sugar, turmeric, celery seed, and mustard seed. Bring to a boil, stirring until sugar dissolves.
  4. Add cucumbers. Add the drained cucumbers and onions to the pot. Bring back to a boil.
  5. Pack jars. Pack hot cucumbers and brine into clean, hot pint jars, leaving ½ inch headspace. Remove air bubbles, wipe rims, apply lids.
  6. Process. Process in a boiling water bath for 10 minutes (adjust for altitude). Remove and let cool undisturbed — listen for that satisfying “ping” of the lids sealing.

Notes

Always follow current USDA or Extension-office guidance for processing times based on your altitude and jar size — the 10-minute time above is standard for pints at sea level.

Ice bath matters: don't skip the salt-and-ice soak — it's what keeps these from turning limp.

Let sealed jars sit at least a week before eating for the best flavor. They keep well over a year unopened, stored in a cool, dark spot.