Gram’s Bread and Butter Pickles

This post may contain affiliate links. For more information please read the full disclosure here.

This recipe is one I hold near and dear. It’s one of the recipes I got from my grandmother and I actually still have it written in her handwriting. When people talk about things they would grab in a fire, that worn piece of paper tops my list. I decided I wanted to make pickles when I was in university so my Gram mailed me her recipe. She also included a tiny baggie of mustard seeds, in case my grocery store didn’t have them. This still makes me laugh.

Sentiments aside, it’s also just a really good recipe. I love pickles, and these are so easy to make. They are a sweet pickle and they’re an essential part of my Thanksgiving meal. I can easily down a jar myself if I don’t exercise some restraint.

My Gram always used to put a single piece of cauliflower in the bottom of every jar. I don’t know if it served a purpose in her process, but it was delicious. My mom and I used to fight over who got to have it, it was like the toy in the cereal box (do they still do that?). Now that I make them for myself I’ve even used the extra brine to make a cauliflower-only jar. I might be obsessed.

These pickles are super easy to make, and don’t require many ingredients. Do pay attention to the process, however, because that will make a difference in the final product. Make sure you “sweat” your cucumbers (see number 1 in the instructions) to remove excess water and follow proper steps to store and preserve your pickles.

Preserving Bread and Butter Pickles

This is a huge recipe and lends itself very well to long-term preservation. Check out my Water Bath Canning Guide to learn how to safely and easily preserve your pickles for up to a year. Ball jars and lids work best for this, remembering to use new lids every time.

Gram’s Bread and Butter Pickles

Print Recipe

• Prep Time: 3 hours
• Cook Time: 10 minutes
• Total Time: 3 hours 10 minutes

Ingredients

8 cups sliced cucumbers (do not peel)

6 medium white onions, sliced

1/4 cup coarse salt

4 cups cold water

2 1/2 cups white vinegar

2 1/2 cups sugar

3/4 tsp ground turmeric

1/2 tsp celery seed

1 tbsp mustard seed

Cook Mode Prevent your screen from going dark

Instructions

 

1. In a large bowl combine cucumbers, onions, salt and cold water. Let stand for 3 hours, rinse and drain.

2. In a large pot mix vinegar, sugar, turmeric, celery seed and mustard seed.

3. Add in drained cucumbers and onions.

4. Bring almost to a boil on medium heat, but do not allow it to come to a full boil.

5. When the cucumbers change colour (there will be a noticeable change in colour, from a bring green to a more earthy green) they are ready to be bottled.

6. For long term preservation, follow the instructions for Water Bath Canning here.

Keywords: Bread and Butter Pickles

If you give this a try or have any questions please let me know in the comments! Bon Appétit!