The joy of canning pickles lies not only in preserving the harvest but also in the creation of a crunchy culinary masterpiece that brings tangy, sweet, and maybe even spicy satisfaction.
From sunkissed cucumbers plucked from the vine, to the rhythmic slicing, to the enticing aroma of spices and vinegar… the anticipation builds.
As each jar is filled and and sealed with a satisfying “pop” of the lid—there is a sudden and profound sense of accomplishment and the reminder that summer’s bounty can continue throughout the year.
Enjoy my Grandma Sue’s “Sassy Bread and Butter Pickle“ recipe below!
Happy pickling, friends!
PrintGrandma Sue’s Sassy Bread and Butter Pickles
Tangy, sweet, and a little spicy bread and butter pickles from Grandma Sue, put up by the jar.
- Prep Time: 45
- Salting Time: 180
- Cook Time: 10
- Total Time: 3 hours 55 minutes
- Yield: About 8 pints
- Category: Preserves
- Method: Canning
- Cuisine: Southern
Ingredients
- 25 cucumbers, cut into ¼ to ½ inch slices
- 4 onions, thinly sliced
- 2 teaspoons red pepper flakes
- 4 cloves garlic, chopped
- ½ cup salt
- 3 cups cider vinegar
- 5 cups granulated sugar
- 2 tablespoons mustard seed
- 2 teaspoons celery seed
- ½ teaspoon whole cloves
- 2 teaspoons ground turmeric
Instructions
- Slice the cucumbers about ½ inch thick and the other vegetables thinner.
- Salt the vegetable mixture, stir well, and let it sit for three hours. The salt pulls out water so the cucumbers stay crisp in the hot brine.
- Drain the mixture and rinse quickly in cold water.
- In a saucepan, combine the vinegar, sugar, and spices. Bring to a boil and take it off the heat.
- Sterilize your jars and use them while still warm.
- Pack the jars tightly with the cucumber and onion mixture, then pour the vinegar mixture over the top, leaving about ½ inch of headspace.
- To can: bring a canning pot of water to a boil, wipe the jar rims, add sterilized lids and rings, and process in a water bath for 10 minutes, no longer or the pickles get mushy.
- Move the jars to a towel on the counter and let them sit 12 to 24 hours. Check that the lids popped down, then store. Refrigerate any that did not seal and eat those first.
Notes
Without canning they keep about a week in the fridge. Can them if you want them for later.
If you catch the pickling bug, sweet pickled onions and quick pickled radishes are both fridge pickles you can make tonight.
