Granny’s Bread and Butter Pickles Recipe

6 pints SERVINGS


  • 1 gallon cucumbers, sliced
  • 8 medium onions, sliced
  • 1/2 cup coarse salt
  • 1 cup water
  • 2-1/2 cups sugar
  • 2-1/2 cups vinegar
  • 1 tablespoon mustard seed
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon whole cloves


  • In large bowl, place cucumbers and onions. Dissolve salt in water; pour over cucumbers.
  • Cover with ice; weigh down. Let stand 3 hours.
  • In stockpot, combine sugar, vinegar and spices; bring to boil.
  • Drain vegetables and add to pot. Bring back to just short of boiling; do not boil vegetables.
  • Pack into hot jars and process in water bath for 15 minutes.

Granny’s bread and butter pickles

Interested in more? Check out Recipe Box: Make Your Own Cookbook Plus Heirloom Recipes from Carol J. Alexander.

Carol J. Alexander is the author of Homestead Cooking with Carol: Bountiful Make-ahead Meals. She writes and gardens in the Shenandoah Valley of Virginia. Emily still does a lot of the cooking.

  • Published on Dec 9, 2014
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