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Grandma Elsie’s Bread and Butter Pickles: A Taste of Nostalgia

I can still picture Grandma Elsie in her sunny kitchen, a symphony of sweet and sour aromas swirling around her as she meticulously sliced cucumbers. Her hands, weathered by years of love and labor, moved with a practiced grace as she transformed humble vegetables into glistening jars of bread and butter pickles. These weren’t just pickles; they were bottled sunshine, a taste of summer preserved for colder days, and a tangible expression of her love. Each bite brings me right back to her kitchen table, surrounded by family, sharing stories, and savoring the simple joys of life.

Recipe Overview

Prep Time: 2 hours 30 minutes
Cook Time: 5 minutes
Total Time: 2 hours 35 minutes
Yields: 8 half pints
Dietary Type: Vegetarian

Ingredients

6 medium cucumbers, sliced
3 medium onions, sliced in half moons
1 cup canning salt
3 cups vinegar
3 cups boiling water
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons celery seeds
1 teaspoon turmeric
2 cups sugar

Equipment Needed

Large bowls
Sharp knife
Measuring cups and spoons
Large pot
Sterilized canning jars (8 half-pint jars)
Canning funnel
Jar lifter
Boiling water bath canner

Instructions

Begin by thoroughly washing the cucumbers. Slice them into rounds, discarding any slices that show blemishes or soft spots.
Slice the onions into half moons.
In a large bowl, combine the sliced cucumbers, onions, and canning salt. Mix well to ensure the salt is evenly distributed. Let the mixture stand for 2 hours. This process draws out excess moisture from the vegetables, helping them to stay crisp during pickling.
After 2 hours, drain the cucumber and onion mixture in a colander. Rinse thoroughly with cold water to remove any excess salt. Be sure to rinse well, as residual salt can make the pickles too salty.
In a large pot, combine the vinegar, boiling water, mustard seeds, celery seeds, turmeric, and sugar. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved.
Once the brine is boiling, add the drained cucumbers and onions. Cook for 5 minutes, stirring occasionally to ensure the vegetables are heated evenly.
Carefully pack the hot cucumber mixture into hot, sterilized canning jars, leaving a 1/4-inch headspace at the top. Use a canning funnel to help prevent spills and ensure accurate filling.
Wipe the rim of each jar with a clean, damp paper towel to remove any residue. This ensures a proper seal.
Adjust the two-piece canning lids (lids and bands) onto each jar, tightening the bands fingertip-tight. Avoid over-tightening, as this can prevent proper sealing during the canning process.
Process the jars in a boiling water bath canner for 15 minutes. Ensure the jars are completely submerged in boiling water, with at least 1 inch of water covering the tops of the jars. Start timing once the water has returned to a rolling boil.
After processing for 15 minutes, turn off the heat and carefully remove the jars from the canner using a jar lifter. Place the jars on a towel-lined surface to cool undisturbed for 12-24 hours. Avoid tilting or inverting the jars during this cooling period.
As the jars cool, you should hear a “pop” sound, indicating that the jars have sealed properly. After 24 hours, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or pop back up, the jar is sealed. If a jar hasn’t sealed, you can either reprocess it with a new lid or store it in the refrigerator and use it within a few weeks.

Important Notes:

Cucumber Selection: To test cucumbers for hollowness, place them in a bucket of water. If a cucumber floats, it’s likely hollow and better suited for relish rather than pickling. Hollow cucumbers can result in a less desirable texture in pickles.
Salt Type: To avoid a cloudy brine or darkened pickles, do not use common table salt. Use only canning salt, which is pure sodium chloride without additives that can interfere with the pickling process.

Expert Tips & Tricks

For a spicier kick, add a pinch of red pepper flakes or a thinly sliced jalapeño pepper to each jar before processing.
If you prefer a sweeter pickle, increase the amount of sugar by 1/4 cup. Adjust to your taste preference!
To ensure the crispest pickles possible, use pickling cucumbers, which are smaller and firmer than slicing cucumbers.
If you don’t have a boiling water bath canner, you can use a large stockpot with a rack at the bottom to prevent the jars from sitting directly on the heat.

Serving & Storage Suggestions

Grandma Elsie’s Bread and Butter Pickles are a delightful accompaniment to sandwiches, burgers, salads, or charcuterie boards. They’re also delicious enjoyed straight from the jar as a tangy snack!

Store sealed jars in a cool, dark, and dry place. Properly processed and sealed jars can last for up to 1 year. Once opened, refrigerate any remaining pickles and consume them within a few weeks.

Nutritional Information

Estimated Nutritional Information per serving (approx. 1/8 of recipe)

Nutrient	Amount per Serving	% Daily Value
Calories	264 kcal	–
Total Fat	0.6 g	0%
Saturated Fat	0.1 g	0%
Cholesterol	0 mg	0%
Sodium	14158 mg	589%
Total Carbohydrate	62.5 g	20%
Dietary Fiber	2 g	7%
Sugars	55.5 g	–
Protein	2.1 g	4%

Please Note: Sodium content is extremely high due to the use of salt in the pickling process. Nutritional values are estimates and can vary depending on specific ingredients and preparation methods.

Variations & Substitutions

Spicy Bread and Butter Pickles: Add a finely chopped jalapeño or serrano pepper to the brine for a fiery kick.
Dill Bread and Butter Pickles: Add a few sprigs of fresh dill to each jar for a more herbaceous flavor.
Onion Variety: Experiment with different types of onions, such as red onions or sweet onions, for a slightly different flavor profile.
Sugar Alternatives: Use honey or maple syrup instead of sugar, but be aware that this may slightly alter the flavor and color of the pickles.
Vinegar Variety: While white vinegar is traditional, you could try apple cider vinegar for a slightly milder, fruitier flavor.

FAQs (Frequently Asked Questions)

Q: Why do I need to use canning salt instead of regular table salt?

A: Canning salt is pure sodium chloride without additives like iodine or anti-caking agents that can darken pickles and cloud the brine.

Q: How do I know if my jars are properly sealed after processing?

A: After cooling, the lid should be slightly concave and not flex when you press down on the center. If the lid pops up and down, it’s not sealed.

Q: Can I reuse canning lids?

A: No, you should only use new lids for each batch of canning to ensure a proper seal. Bands can be reused if they are in good condition.

Q: Why do I need to sterilize the jars before filling them?

A: Sterilizing the jars helps to eliminate bacteria and other microorganisms that could spoil the pickles during storage.

Q: What if my pickles turn out too soft?

A: Several factors can contribute to soft pickles, including using cucumbers that are too ripe or have been waxed, not using enough vinegar, or not processing the jars for the correct amount of time. Make sure to follow the recipe carefully and use fresh, firm cucumbers.

Final Thoughts

Grandma Elsie’s Bread and Butter Pickles are more than just a recipe; they’re a tradition, a memory, and a taste of home. I encourage you to try this recipe and experience the joy of creating your own batch of these delicious, tangy-sweet pickles. Share them with friends and family, and let them become a part of your own family’s culinary history. And please, share your own variations and experiences – I’d love to hear how you make this classic recipe your own!

Grandma Elsie’s Bread and Butter Pickles Recipe