Last year our garden produced lots of cucumbers. At least a lot for our family since only 3 of us like them. We had enough that I wanted to make pickles – bread and butter pickles like my granny’s.
The problem was, I didn’t have her recipe. So I called one of my aunts and asked her if she had it. She didn’t. But she said she would look for it.
I began poking around the internet looking for how to make bread and butter pickles and I found several recipes. I printed one out and I guess I just used it as a base because when I pulled it out of the drawer I had written a different “recipe” based on what we liked.
Apparently, I kind of did my own thing (as usual). But those of us who like pickles enjoyed them all year.
A few months later my aunt sent me a package and inside were photocopies of my granny’s handwritten recipe cards. Her bread and butter pickle recipe is a little different and if we get any more cucumbers we will try it.
I know I loved them growing up – but this recipe was written in 1960 and well, my memories really don’t begin until about 1972. I don’t know if she made any changes to it and didn’t write them down. I do that sometimes. It’s a terrible habit.
Here’s what’s written…
1 gal med sized cucumbers, 8 small onions, 1 green pepper, 1 red sweet pepper, 1/2 cup canning salt. Slice cukes, onions and peppers, add salt, cover with ice and mix well. Let stand three hours. Drain. Make a solution of 5 cups sugar, 3 cups white vinegar, 1/2 tsp turmeric, 2 tbsp mustard seed, 2 tbsp celery seed, 1/2 tbs ground cloves. Cover cukes with liquid, bring to a boil and seal.
Clearly, my granny did a lot of canning and understood her directions to mean that you still have to put the mixture in jars and process safely. She kept these in her pantry not in the refrigerator so I know she canned them.
Pickles aren’t the only things to do with cucumbers, you can also freeze, dehydrate, and ferment them. I like to keep a list of all the things I’ve preserved so I’ll know how much of each thing we need to preserve each year. You can get a copy of the worksheets I use by filling out the form below.
Granny's Bread and Butter Pickles
Old fashioned bread and butter pickles are easy to make and a great way to preserve the summer cucumber harvest.
Ingredients
- 2 1/2 pounds cucumbers
- 1 pound onion
- 1 head of garlic
- 1/4 cup canning salt
- 1 1/4 cup white vinegar (5% acidity)
- 1 cup apple cider vinegar
- 2 1/4 cups sugar
- 1 Tbsp. mustard seed
- 3/4 tsp. celery seed
- 1/2 tsp. turmeric
Instructions
- Slice the cucumbers, onions and peel the garlic
- Put cucumbers, onions, and peeled garlic in a big bowl.
- Sprinkle the canning salt over them and then covered them with a clean towel.
- Put ice on the towel.
- Let it sit for about 3 hours.
- After 3 hours make a brine out of the vinegar, cider vinegar, sugar, mustard seed, celery seed and turmeric. Bring to a boil in a large pot.
- Pour the now salted water off the cucumbers and rinse them just a bit.
- Put the cucumbers, onions and garlic in the pot with the brine and bring back to boil for 90 seconds.
- Ladle into hot jars and put on lids.
- Process for 10 minutes for pints and 20 minutes for quarts in a water bath canner.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
What are your favorite pickles?
The Ultimate Guide to Preserving Vegetables
If you you’re looking for more preserving inspiration, I know you’ll love The Ultimate Guide to Preserving Vegetables. In this book I share how to can, dehydrate, freeze and ferment almost every vegetable. I also share 100 favorite recipes for preserving the vegetables in fun way that will save you time and money later. Get your copy here. Get your copy here.
Rachel E. says
Ooh! I love bread and butter pickles. I canned some a few years back when we lived in Vilnius, Lithuania. They are really good on bread and butter. Who knew? You have me craving some. Perhaps I will try canning some more this year.
The Schneiders says
You guys have lived everywhere! If you get to pick where you live when you come back to the states, pick a place near me. That way my kids can learn more about other countries!
Quincy says
My second year trying to “can”. So far this is the best recipe i have found! After trying these, I think I’m going to have to make two more batches and give as gifts. They are amazing!!
Angi Schneider says
Thanks so much for sharing, Quincy! I’m glad you like them.
Kim says
Hi, I’m a first time canner, recipe looks delicious. How long are they good for? Do I leave them in the refrigerator or in a cupboard till ready to eat? Thank you
Angi Schneider says
Hey Kim, they are shelf stable for a year or more. As long as they were processed according to the directions they are perfectly safe as long as the lids are sealed. However, just like all other food, their quality will diminish over time. The USDA recommends that home canned food be eaten within a year because of this.
Rachel E. says
You are funny. We have only lived these two places. It’s fun but you get to missing home.
Joanne Kennedy says
my sister has been after me to make these. Yours look perfect. Guess I’ll have to give them a try now 🙂
Denise says
This will be my first year canning cucumbers and I’m wondering if you need a certain type of cucumber to make bread and butter pickles. I’ve never really had much luck with growing them so I just planted some seeds and waited. Well this year they grew like crazy and I have to do something with all of them. Only problem is I’ve thrown the packet out and have no idea what kind of cucs they are. Any input would be appreciated.
Angi Schneider says
Great question! I’ve used both pickling cucumbers and slicing cucumbers. Just pick them when they’re kind of small and they’ll be fine. Great job growing the cukes!
Rob says
Hi Angi, It’s well and truly cuke season down here in Australia right now. I decided to follow your recipe for B and B cukes. Just wondering do you rinse the salt from them after they’ve sat for a few hours or include it all when adding them to the brine? I’ve seen other recipes that suggest a rinse after salting is required, just wondering if your recipe includes the salt in the final product. Great site BTW. TIA!
Angi Schneider says
Hey Rob, I do rinse the cucumbers a bit after pouring off the salted water. I should add that to directions {ahem}.
Dawn says
Is there any way you could share your grandmother tecipes with me .I love idea of use old Recipes.
Angi Schneider says
Hi Dawn, I’m so glad you asked as I’ve been meaning to update this post. I’ve added my granny’s recipe to the post.
JERRY says
How many pints will this recipe make?.
Angi Schneider says
Great question, Jerry! This recipe will make 4 pints of pickles.
Gena says
I made this recipe tonight. A friend of the family Gabe us a ton of cucumbers and not all in my house are fans. I added a few extra cups of vinegar and water to my brine, I ended up with six and a half masons jar full of pickles. I’m super proud of myself for making my own pickles and extra happy to share with friends. Thank you for your lovely recipe! 😋
Angi Schneider says
I’m so proud of you too! Thanks for sharing and I hope you enjoy the pickles.
Jason says
How long do you let them sit before you can consume them?
Angi Schneider says
Hi Jason, you can consume them right away but the flavors develop and deepen over time. I try to let them sit for 4-5 weeks before eating them. But they are perfectly safe (and tasty) to eat before that.
Tim Chinn says
Angi, thanks for sharing your Granny’s recipe! It looks so interesting that I just have to try it. I’ve done a lot of canning but have never made pickles and have a question. What is canning salt? Thanks!
Angi Schneider says
Basically, it’s just salt with that doesn’t have any anti-caking agents or iodine added to it – just salt, nothing else. I don’t always use canning salt, I also use sea salt (just make sure it doesn’t have any anti-caking agents added to it.) Canning salt is usually sold in boxes similar to Rock Salt that is used in an ice cream machine. Hope that helps.
Carol says
When you let them sit for 3 hours should that be in the fridge? That ice will melt in about 10 minutes here in SE Texas.
Angi Schneider says
Hi Carol, the ice is supposed to melt so as long as you keep them inside, at room temperature they will be fine.
Dawn says
The original recipe called for cloves, I noticed your recipe does not have it, is there a reason for that?
Angi Schneider says
No, there’s not a good reason for leaving out the cloves. Sometimes I toss them in and sometimes I don’t. I will say,the flavor isn’t much different with them so if you don’t have them on hand, go ahead and make pickles anyway. If you have them on hand, go ahead and add them.
Vickie says
This was my first time ever trying to can a the bread and butter pickle recipe was awesome not to mention they were great. Thank You👏👏👏👏
Angi Schneider says
Vickie, thank you so much for sharing this! I’m so delighted and know my Granny would be too.
Denise says
Hey there! After you add the cucumbers and bribe to the hot jar, do you put the jar is boiling water for a bit so that the top can pop? That’s how my husband pickled his peppers so I didn’t know it if was the same way.
Thanks!
Angi Schneider says
Hi Denise, yes, that is what “process for 10 minutes for pints and 20 minutes for quarts in a water bath canner” means. Put the jars in the water bath canner with hot but not boiling water. Make sure that the water covers the jars by at least an inch. Bring the water to a boil and once it starts boiling, then you start the timer. Hope that helps!
Cynthia says
I forgot the onions it’s been three hours I’m ready to make brine what should I do
Angi Schneider says
Make them without onions then. They will still be tasty!
Teresa Clark says
How many cucumbers do you think would this be? Onions too,Please Thank you 😊
Angi Schneider says
Depending on the size of your cucumbers and onions, I would say 3-5 cucumbers and 1-2 onions.
MARIA says
I’m about to try the Granny recipe!!! In the process now! I will let you know how we like them!! I’m sure they will be tasty no doubt! Old recipes are awesome! From Michigan USA!!
Angi Schneider says
Thanks, Maria! I hope your family enjoys them. We love them.
Brenda says
I made 18 jars today using English cucumbers. I just couldn’t remember how long they should sit before eating. Thanks for sharing your recipe.
Angi Schneider says
You’re welcome! You can eat them right away but the flavor will develop more over the next couple of weeks.
Jann Corley says
How many jars is this recipe for and what size jars?
Angi Schneider says
It makes about 4 pint jars. I’ve added that to the recipe, thanks for asking!
Kerry says
I made your recipe last year and it was such a hit, that I got a request to make more this year! My Dad said they tasted just like he remembered when his Mom canned bread and butter pickles. That’s a huge win in my book! I wish I had my granny’s recipe, but I dont, so I want to try your granny’s how she wrote it next! Thanks for sharing.
Angi Schneider says
oh my gosh, this makes me so happy to hear, Kerry! Thank you so much for sharing with me. Just remember to process them…lol…Granny didn’t write that obvious stuff down.
Miranda says
How much water for the brine? Didn’t see in the recipie
Angi Schneider says
There’s no water in the brine, just vinegar.
Susan says
Hi Angi,
I have made my Nana’s Bread and Butter pickles almost ever year for the last 25+ years. I also have her hand-written recipe card as well! However, I am in the middle of making pickles and needed to check the amount of spices and I can’t find the recipe! I know I will eventually! I was so happy to find yours as it is exactly the same and written in a very similar way! Such a special thing to have these recipes passed down to us!
Thank you for sharing yours!
Angi Schneider says
Hi Susan, I hope you find your Granny’s recipe soon! It is such a special thing. I’m glad mine could temporarily stand in for this season.
Deena says
Thank you so much for the recipe!! I’ve canned a few things but never pickles until this year and I have to admit bread and butter pickles is not something I eat but my mom and husband love them! Growing up my mom done a lot of canning to feed the family (I’m the baby of 7 kids) one year she had 999 jars of different stuff!! I was amazed but she was bummed she didn’t hit 1,000 jars! Anyway she’s getting up in her years and couldn’t find her recipe for bread and butter pickles and couldn’t remember measurements but basically knew the ingredients so I went searching and came across your recipe!! I made a batch that pleased both my mom and my husband!!! Mom said that’s how they should taste! And my husband has already ate a few of the jars!!! I’m getting ready to make more but I wanted to thank you for sharing your recipe!! I greatly appreciate it ❤️
Angi Schneider says
Deena, thank you so much for sharing this with me. It’s made my day! 999 jars is a LOT, what an fun memory. I’m so glad your mom and husband like them, my Granny would be proud.
Jen says
How much garlic is 1 head? Is it a whole fist?
Angi Schneider says
A head of garlic is the whole round garlic. The individual pieces are called garlic cloves.
Brian says
Angi,
Thanks for the recipe. I currently have them in the bowl with towel and ice over them… I noticed the instructions say ladle Into hot jars. How do you heat your jars?
Angi Schneider says
Hi Brian, I put my jars in the water bath canner with hot but not boiling water to keep them hot. If you have a dishwasher you can use that to heat them. The main thing is that you don’t want to put the hot cucumbers and brine in a jar that isn’t hot.
Iris says
If you haven’t yet, I suggest you try your Granny’s hand-written recipe. It is the exact same recipe I have followed each year for 50 years. They have earned a thumbs-up from everyone I have given them to.. To me, they taste so much better than any other recipe I have tried.
Angi Schneider says
Thanks, Iris. I have tried them and we love them too. That’s so interesting that it’s the same recipe you have. It’s certainly a winner.
Karen says
Do you cut or crush the cloves of garlic when adding to bowl. Just wondering how you ensure you get the same amt in each jar when filling jars. Do you make sure you have at least one clove in each jar?
Thanks
Angi Schneider says
Hey Karen, I’m not that exact. I usually just put them in with everything else and however many get into a jar is how many get into a jar. However, you can certainly crush them or make sure each jar has the same amount of garlic cloves.
Jackie Burga says
If I choose to pressure can, how long do you recommend?
Angi Schneider says
I don’t. There are no recommended times for pressure canning pickles. If the issue is that you don’t have a pot deep enough to cover the jars with water by one inch, you can use your pressure canner for water bath canning. Just don’t lock down the lid. There should be instructions in the booklet that came with your pressure canner.
Julie says
First year canning pickles…. love this recipe!!! I’m on my third batch of pickles in the last two weeks. Today I added sweet banana peppers to the recipe.
Thank you for this recipe!!!!!!
Angi Schneider says
Thank you, Julie! I’m so glad you like it and I bet banana peppers are going to be a great addition.
Johnathon HAWK says
What can I do with the excess brine?
Angi Schneider says
You can use it for things like deviled eggs, chicken or tuna salad. You can also just add some fresh cucumber slices to it and put it in the refrigerator for refrigerator pickles. Or use it in salad dressings or to marinate meat.
Patty says
These are so good. I’m on my second batch. Everyone eating them as fast as I can them
Angi Schneider says
Awwww, that makes me happy! Thanks for sharing.
Marian says
Yummy! Wish I had made more.
Angi Schneider says
Glad you like them, Marian!
KATHLEEN THOMPSON says
I have been using this same recipe since I started canning at about 12 years old. My Dad was stationed in Vietnam and with 7 kids my Mom went back to work. So I took over the canning. I had been helping for years. This recipe is perfect for B&B pickles. I use pickling cucumbers and also plain old cucumbers from the store when Cheap.
My question is I made to much pickling liquid and out of cucumbers. Wondering if I could replace the cucumber for carrots. I was given about 10-12 of carrots it just sounds good.
Thank you for keeping this wonderful art of canning alive.
Angi Schneider says
Kathleen, that is so fun! I love hearing that others are using the same old-fashioned recipe that my Granny used. Funny how recipes were passed around just fine before the internet…lol. Yes, I bet it would make a lovely brine for carrots. Canned pickled carrots need to be processed for 15 minutes (adjust for altitude if necessary). I’d love to know how they turn out.