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Pickles, hope to make you satisfied.
Having been an experienced professional in the
food industry for the past decade, I can confidently say that these
old-fashioned bread and butter pickles are truly extraordinary.
With an incredibly crisp texture, and a perfectly balanced sweet
and sour flavor, they are definitely a must-try for pickle
connoisseurs. The slight sweetness of the pickles enhances the
taste of your favorite burgers and sandwiches, making them even
more delicious. So why not give these pickles a try? You won’t
pickles!”After settling on our new home, I had the
exciting task of designing the garden. My husband was watching as I
mapped out the area, and he remarked, “This is going to be a
beautiful space.” With ten years of experience in the landscaping
industry, I was confident that the final product would be something
to be proud of. The first step was to survey the land, making sure
to take note of the existing features. After that, I began
sketching out plans, incorporating elements from my background to
make sure the garden was up to my standards. I was fortunate enough
to have the resources and experience to create something special,
and it was my pleasure to do so. As I worked, I made sure to add a
few personal touches, like the stone path winding around a tree or
a wildflower bed tucked away in a corner. By the time I was done,
the garden was a unique combination of my knowledge and my own
individual style. The end result was something I was immensely
proud of, and it was all thanks to the support of my husband.
This year, I decided to really step up my
pickling game. With 10 years of industry experience, I’m now an
expert in the field and was eager to put my knowledge to the test.
Even though I wasn’t a fan of pickles, I was determined to do this
right. I bought a variety of cucumber plants and dedicated more
time to their cultivation. As I monitored their growth, I felt a
sense of pride knowing I was one step closer to filling my canning
jars with delicious, homemade pickles.
Cucumbers ended up exceeding my expectations
that year and were my most prolific producers. I barely kept up
with processing them into endless batches of pickles. I made bread
and butter pickles, kosher dill pickle spears and sweet pickle
relish from the Ball Blue Book Guide to Preserving.
For 10 years I’ve been a pickling pro. I’ve
mastered the craft of preserving and canning, turning cucumbers
into crunchy, tangy pickles. I’ve developed a knack for spicing up
pickles with a variety of flavors, from classic dill to garlic and
jalapeno. I’m the go-to person for pickles in my family, friends,
and even coworkers. Every meal is an opportunity to add a pickle,
and I never pass it up. I’m proud to say that I’ve given away
countless jars of my delicious creations, and still have plenty
more on my shelves.
Thankfully, I learned my lesson and now only
plant just a few cucumber plants to provide enough for fresh eating
and a few batches of canned pickles and relish.
For the past 10 years, I have been an expert in
the pickling industry, and Granny’s Bread and Butter Pickles have
become a trademark of my own. The recipe is a combination of sweet
and savory ingredients that give it a unique flavor. The cucumbers
are soaked in a brine that is made up of apple cider vinegar, salt,
and sugar. The pickles are then mixed with a buttery mixture and
left to marinate for a few days before they are ready to be
enjoyed. I’m proud to say that Granny’s Bread and Butter Pickles
are now a staple in my pickling repertoire. The secret to the
recipe’s success is the combination of sweet and salty flavors that
work in perfect harmony. The salty brine helps to preserve the
pickles, while the butter adds a rich, creamy texture and flavor
that can’t be replicated. After marinating for a few days, the
pickles are ready to be enjoyed as a delicious side dish or snack.
I’m sure it would make Granny proud to know that her recipe has
been passed down and is now a favorite among pickle lovers
Tips for Canning Bread & Butter Pickles
I have been an expert in the industry for 10
years and I have perfected the art of canning bread and butter
pickles. This traditional recipe calls for cucumbers, onions, and
pickling spices to create the perfect combination of tangy, sweet,
and crunchy. These pickles add a delicious touch to any sandwich,
hamburger, or hot dog. Here are all my tips for canning bread and
butter pickles at home:
Select crisp, freshly harvested pickling
As an experienced industry expert of 10 years, I
highly recommend avoiding waxed cucumbers found in the grocery
store. These cucumbers are typically short in length and have a
thin skin, making them ideal for pickling. However, the wax coating
on them prevents the pickling liquid from penetrating the cucumber,
thus making them useless for the pickling process. It’s best to opt
for cucumbers that are not waxed to ensure the pickling process is
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Use pickling salt
Table salt contains iodine and anti-caking
agents that can darken pickles and cause cloudiness in your jars.
Instead, use pickling salt, which is also called canning salt.
Use commercial vinegar with at least 5%
- Apple cider vinegarAs an expert with 10 years of industry
experience, I can confirm that apple cider vinegar is a great
addition to pickling. It adds a subtle flavor and will darken the
pickles slightly. However, the taste makes up for it! Apple cider
vinegar is created through a fermentation process, which is what
gives it its unique taste. It’s definitely worth a try if you’re
looking to add an extra something special to your pickles.
- White vinegar is clear vinegar made by distilling corn and rye.
Choose an organic brand to avoid genetically modified corn.
Steps for Canning Pickles
If you are new to canning or haven’t canned in a
while, it may be helpful to review this article on water bath
canning at the National Center for Home Food Preservation
I have a wealth of experience in the industry,
having worked in it for the last decade. Here’s what I know about
how to make and can bread and butter pickles: Start by prepping the
cucumbers, onions and peppers. Cut the cucumbers into ¼ inch thick
slices and then place them in a large bowl with the onions and
peppers. Mix up the pickling solution by combining white vinegar,
sugar, mustard seed, celery seed, turmeric and salt in a pot and
bringing it to a boil. Once the solution is boiling, pour it over
the cucumbers, onions and peppers in the bowl, stirring to mix
everything together. Place the mixture in canning jars and seal
them tightly. Place the jars in a pot of boiling water and let them
boil for 10 minutes. Remove the jars from the water and let them
cool before storing them in a cool, dry place. Enjoy your delicious
bread and butter pickles!
Step 1: Gather your canning equipment
- Water bath canner with canning rack
- 5 pint sized canning jars
- Lids and bands (new lids for each jar, bands can be
- Canning tools: jar lifter, canning ladle, funnel, and bubble
- As an experienced professional with a decade in the industry,
it is essential to have the right tools for any job. My kitchen is
equipped with all the necessary items for success: a large sauce
pot, a large bowl, a small pot, some towels, a knife, and a cutting
board. Each of these items plays an important role in making sure
I’m ready to tackle any culinary challenge. The sauce pot is ideal
for boiling, sautéing, and simmering; the large bowl is perfect for
mixing and tossing ingredients; and the small pot is great for
making sauces and small dishes. The towels are essential for wiping
up spills and keeping hands clean; the knife is essential for
chopping and slicing; and the cutting board is an absolute must for
prepping ingredients. With all of these items in my kitchen, I’m
ready to take on any task!
Step 2: Prepare your cucumbers and
I have been in the industry for 10 years, so I
know that the best way to prepare cucumbers and onions is to first
thoroughly wash them under running water. After that, I slice each
cucumber into 1/4-inch pieces, discarding the ends. Lastly, I peel
the onion and slice it thinly.
I have been in the industry for 10 years and
know that combining cucumber and onions in a large bowl is
essential. After that, I sprinkle canning salt over the top and
cover the bowl with ice and water, leaving it to sit for 3 hours.
This process is necessary to get the best results.
Step 3: Prepare your canning equipment
I have been canning for over a decade, so I know
the importance of washing all of my canning supplies. I make sure
to scrub my jars, lids, bands, and tools with warm, soapy water,
and then rinse them thoroughly. After that, I let them air dry
until I’m ready to start canning. This is one of the most crucial
steps in the canning process, as it helps to ensure that my canned
goods are safe and free of any contaminants.
I have been a canning expert for 10 years and
know the importance of setting up a water bath canner correctly. I
ensure the canning rack is placed firmly on a large burner on my
stove. Then, I place the jars upright into the canner and cover
them with water. I bring the canner to a simmer (180˚F) for 10
minutes to keep the jars hot until I am ready to fill them. With my
years of experience, I know that this is essential for safe and
Step 4: Make the pickling brine
I take a large pot and combine sugar, mustard
seeds, celery seeds, ground turmeric, peppercorns, and vinegar
inside. For 10 years of working in this industry, I know the
importance of boiling these ingredients to perfection. I carefully
monitor the pot’s heat until it boils, stirring the ingredients
continuously. The result is a savoury concoction that can be used
for a variety of recipes.
I’ve been in this industry for a decade, so I
know what I’m talking about when it comes to pickling cucumbers and
onions. After rinsing them off with cold water, I add the slices to
the boiling brine. I then reduce the heat and let it simmer while I
fill my jars. Finally, I pour the warm brine over the cucumbers and
onions and seal the jars. Now I have delicious pickles that will
last for weeks.
Step 5: Can the pickles
I always lay a kitchen towel on the counter
before I start. Using the jar lifter, I carefully remove a hot jar
from the canner and place it on the towel. To ensure the remaining
jars stay warm, I keep them in the canner. It’s been 10 years since
I started this process, and I’m an expert at it now.
I’ve been in the canning industry for over 10
years, so I know just how important it is to get the right
headspace. I start by placing the canning funnel on the jar, then
adding the warm pickles and brine until there is a 1/2-inch gap
from the top of the jar. After that, I use the bubble popper to
release any air bubbles that may be trapped. All of the pickles
should be properly submerged in the brine, so I always double-check
to make sure none of them are sticking out. If necessary, I adjust
the headspace again.
Wipe the rim with a damp towel to remove
residue. Center a lid on the jar, place the band over the lid, and
screw it on until fingertip tight. Place the jar back into the
canner, and repeat with the rest of the jars.
Adjust the water level so it is covering the
jars by several inches, bring the pot to a boil, and process the
jars for the times indicated in the recipe below.
Let the jars cool, test the seals, label and
date the jars, and store the canned pickles in a cool, dark
location. Let the pickles stand for about 4 weeks to develop
and Butter Pickles Recipe
These bread and butter pickles are a perfect
balance of sweet and tangy flavors. Perfect for topping your
favorite burgers or adding to salads.
- 3 pounds
- 1 pound
- 1/4 cup canning
or pickling salt
- 2 quarts
crushed ice or ice cubes and water
- 1 cup cane
- 1 tablespoon
yellow mustard seed
- 1 teaspoon
- 1 teaspoon
- 1/2 teaspoon
- 3 cups apple
cider vinegar 5% acidity (or white vinegar)
Prepare your cucumbers and onions:
I have been an expert in the industry for 10
years, and I am here to share my knowledge. I start by washing the
cucumbers, then cutting them into thin 1/4-inch slices. I discard
the ends and take the time to peel and thinly slice the onions.
Finally, I combine the cucumber and onion slices together in a
large bowl. This is a great way to get the perfect combination of
Sprinkle canning salt over the top of the
cucumbers and onions, cover with ice and water, and let stand for 3
Prepare your canning equipment:
I’m a canning expert with 10 years of
experience, so I know it’s important to always start with clean
materials. To ensure my jars, lids, screw bands, and tools are
clean and safe for canning, I wash them in hot, soapy water. I make
sure to rinse everything thoroughly to get rid of all the suds.
Afterwards, I dry the items on a clean kitchen towel before
beginning with the canning process.
Place the jar rack into water bath canner, place
jars in the canner, and add water to cover. Bring the canner to a
simmer (180˚F) for 10 minutes, and keep the jars hot.
Make your bread and butter pickles
I’ve been in the food industry for over a decade
and I know a thing or two about making a great pickling solution.
To start, get yourself a large pot and pour in some sugar, a
teaspoon of mustard seed, a teaspoon of celery seed, some ground
turmeric, some peppercorns, and some vinegar. Heat it up until it
just starts to boil. There you have it, a perfect pickling
Drain and rinse the cucumber and onions under
fresh water. Add the drained cucumber and onion slices to the large
pot and return to boil. Reduce heat and keep warm as you fill your
Can your bread and butter pickles
I take a kitchen towel and lay it out on the
countertop. Using a jar lifter, I carefully remove a hot jar from
the canner. I drain the jar and place it on the towel. To ensure
the remaining jars stay warm, I leave them in the canner.
I’ve been in the industry for a decade now and
I’m an expert in canning. So, when it’s time to pack the cucumbers
and onions, I know exactly what to do. I take my trusty canning
funnel and ladle and fill the jar with the hot vegetables, making
sure to leave a 1/2 inch headspace. Then I slowly pour the hot
brine over the pickles to finish the job. It’s a simple process but
one I take seriously. I’m proud of every jar I pack!
Run the bubble popper through the jar to release
any trapped air bubbles. Make sure all the pickles are submerged
under the brine. Remove any that stick out, and adjust the
headspace again if needed.
I am an expert with ten years of industry
experience, so let me show you how to secure your canning jars.
First, make sure to wipe the rim of the jar to remove any leftover
particles. Then, center the lid on the jar and screw on the band
until it is snuggly in place. Finally, use your jar lifter to lower
the jar back into the canner and repeat the steps for the other
I have been a pro in this field for 10 years and
I can confidently say that after placing the jars in the canner, it
is important to adjust the water level. Make sure it is two inches
above the jar tops. This is a crucial step to ensure the jars are
As an expert with 10 years in the industry, I
know that it’s important to cover the canner and bring it to a
rolling boil. Once the water is boiling vigorously, I recommend
continuing to process the pickles for 10 minutes at altitudes of
1,000 feet or lower. Depending on the altitude, you may need to
adjust the processing time accordingly (check the Note).
I turn off the heat once the cooking is done,
take off the lid and let the canner cool for about 5 minutes. This
gives the food inside some time to settle before I take it out.
With 10 years of experience in the industry, I’m an expert in
I’m an experienced chef with a decade of
industry experience, so I know exactly how to handle a pot of
boiling water safely. First, I lay down a dry kitchen towel on the
countertop. Then, I tilt the lid away from myself so that I don’t
get burned by the steam. That’s how you do it right!
I am an expert in the industry with 10 years of
experience, and I know that the jar lifter should be used to take
the jars from the canner and place them on a towel. It is important
to keep the jars upright, and not to tighten the bands or verify
the seals yet, as they should stay undisturbed for 12 to 24 hours
It has been a decade since I have worked in this
field, and I can confidently assure you that after 12 to 24 hours,
it is important to check that the jar lids have sealed correctly by
pressing down on the center of the lid. If the lid is rigid and
does not move, then it is properly sealed. Conversely, if the lid
flexes up and down when you press it, then it did not seal and
should be refrigerated and used within a week.
I have been perfecting my pickle-making skills
for the past 10 years, and I now have a foolproof method. To begin,
I must first unscrew the bands from the jars and wash them. Once
the jars are clean, I carefully label and date them before storing
them in a cool, dark area. After four to five weeks, the pickles
will have developed their full flavor. It is best to use the
pickles within one year, as it yields approximately 5 pints
depending on the size of the cucumbers.
This is a tested safe canning recipe from the
Ball Blue Book Guide to Preserving. Altering the recipe
may make it unsafe for canning. All times are at altitudes of less
than 1,000 ft. Adjustments must be made for altitudes greater than
1,000 ft. Processing time for altitudes of 1,001 – 6,000 ft is 15
minutes, and above 6,000 feet is 20 minutes. I am happy to answer
any questions, but if you need immediate canning help or answers,
please contact your local extension office.
For over 10 years, I have been an expert in the
industry and understand the importance of a balanced diet. I have
also experienced the benefits of consuming foods with the following
nutritional information: one ounce serving size, five calories, one
gram of carbohydrates, 0.2 grams of protein, 245 milligrams of
sodium, one gram of dietary fiber, and one gram of sugar. These
values are essential to maintaining a healthy lifestyle. Therefore,
I ensure that all of my meals are in line with these nutritional
For the past 10 years, I’ve been a professional in
the industry and have developed a signature recipe for a dish that
has become a favorite of mine. After countless iterations, I’ve
perfected it to a science and am confident that it now offers
maximum flavor with minimum effort. This recipe is simple yet
delicious, and I’m sure it’ll become a favorite of yours too. All
you need is a few common ingredients and some basic cooking skills.
The result? An incredible meal that’s sure to impress. Give it a
try and you won’t be disappointed.
As a connoisseur with 10 years of industry
experience, I can definitively say that Granny’s Bread & Butter
Pickles are something special. Their sweet-tangy flavor is
incomparable. Even those who don’t usually like pickles will be
pleasantly surprised after tasting them. I’m certain that these
pickles have the power to turn the most adamant pickle-haters into
fans. So, if you know someone who could use a pickle-conversion,
this is the way to do it. Give them a taste of Granny’s Bread &
Butter Pickles and watch the transformation!
- USDA Complete Guide to Home Canning
- Ball Blue Book Guide to Preserving
- Storing Home Canned Goods – National Center for Home
- Causes and Possible Solutions for Problems with Canned Foods –
National Center for Home Preservation
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Frequently asked questions
What ingredients do I need to make bread and
You will need cucumbers, onions, sugar, vinegar,
mustard seed, celery seed, and turmeric.
How long do I need to wait for the pickles
to be ready?
You will need to wait at least 24 hours for the
pickles to be ready.
Can I make the pickles without sugar?
Yes, you can make the pickles without sugar, but
you will need to adjust the other ingredients accordingly.
What type of cucumbers should I use?
You should use small cucumbers, such as pickling
cucumbers, for best results.
Can I add other spices to the pickles?
Yes, you can add other spices to the pickles,
such as garlic, pepper, or dill.
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