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Gram Miller's Bread and Butter Pickles
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
145 minutes
Year-round goodness: Grandma's bread and butter pickles recipe!
Ingredients:
  • 5 cucumbers, thinly sliced
  • 3 onions, sliced
  • 0.25 cup salt
  • 1 cup white vinegar
  • 0.75 cup white sugar
  • 0.5 teaspoon celery seed
  • 0.5 teaspoon mustard seed
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground turmeric
  • 4 1-pint canning jars with lids and rings
Instructions:
  • Combine crisp cucumbers and tangy onions in a bowl. Sprinkle with salt and allow to marinate for 2 hours.
  • Combine vinegar, water, sugar, celery seed, mustard seed, ginger, and turmeric in a saucepan over medium-high heat. Bring to a boil, then add the cucumber mixture and simmer until cucumbers and onions are tender, about 5 minutes.
  • Place the jars and lids in boiling water for a minimum of 5 minutes to sterilize. Fill the hot, sterilized jars with the cucumber mixture, leaving a 1/4-inch space at the top. Gently release any air bubbles by running a knife or thin spatula along the inside of the jars. Use a damp paper towel to clean the jar rims from any food remnants. Secure the lids on top and twist on the rings.
  • Fill a large stockpot halfway with water and bring to a boil. Using a jar holder, carefully lower jars onto the rack, leaving a 2-inch space between them. Ensure water level is at least 1 inch above the jar tops; add more boiling water if needed. Cover the pot, bring water to a rolling boil, and process for 15 minutes.
  • Transfer the jars from the stockpot to a cloth-covered or wooden surface, ensuring they are spaced several inches apart to cool. After they have cooled, check the seal by pressing the top of each lid with a finger to make sure it is tight and doesn't move. Store in a cool, dark area.

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