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!
Grandma Sue’s Sassy Bread and Butter Pickles
Ingredients
25 cucumbers , cut into 1/4 to 1/2 inch slices
4 onions , thinly sliced
2 tsp of red pepper flakes a
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
Slice the cucumbers and other veggies thinly. Cucumbers 1/2” thick other items thinner!
Salt the vegetable mixture to keep the cucumbers crisp. Give the mixture a good stir and let it sit for three hours. Adding salt releases some of the cucumber’s water so they stay crisper in the hot brine.
Drain the cucumber mixture and give a quick rinse in cold water.
In a separate saucepan, add the vinegar, sugar, and spices — bring to a boil and take off heat (sometimes I do this first)
Sterilize jars – I run mine on the sterilize cycle of my dishwasher but you can boil them too! Use them while still warm!
Tightly stuff the jars full of cucumbers and veggie mixture tightly and pour the vinegar mixture over top of each one leaving about 1/2” or space at the top of the jar.
Refrigerate or can for later. They will be good for a week or so without canning but if you want to save for later you should can them.
How to Can:
Fill a canning pot with water and bring to a boil. Allow enough room so that when the jars are added the water doesn’t overflow.
Wipe the rims of the jars place the sterilized lids and rings on top of the jars.
Process in a canner water bath for 10 minutes (no longer or the pickles will get mushy!)
Remove the jars from the pot to the counter topped with a dish towel to cool. I let mine sit out 12 to 24 hours and then refridgerate.
Make sure the lids pop down (it is the most satisfying sound when you get to hear a jar lid seal) to show they are sealed.
Make sure to refrigerate the jars of pickles that don’t pop and eat as refrigerator pickles.