Grandma Boney'S Bread And Butter Pickles
Crunchy, sweet and tangy bread and butter pickles with a hint of turmeric and spices, perfect for summer picnics and savory snacks, appealing to pickle lovers.
Ingredients
Instructions
- Slice cucumbers and onions into paper-thin rounds.
- Place the sliced vegetables in a stone crock.
- Mix salt and ice together.
- Pack the salt and ice mixture around the cucumbers in the crock.
- Cover the crock with a weighted lid and let stand for 3 hours.
- Drain the vegetables after standing.
- Combine sugar, turmeric, celery seed, mustard seed, and vinegar in a large enamel or aluminum kettle.
- Bring the mixture to a boil over low heat.
- Pour the hot mixture over the drained vegetables.
- Transfer the pickles into sterilized jars.
- Seal the jars and process in a water bath canner for 10 minutes.
Tips & Substitutions
For best results, use fresh, firm cucumbers and slice them thinly for even brining. If you prefer a less salty flavor, reduce the salt and ice mixture time to 1-2 hours. Consider adding garlic cloves or a pinch of red pepper flakes for extra flavor. For a twist, substitute some of the sugar with honey for a natural sweetness.
Serving Suggestions
These bread and butter pickles make a delightful accompaniment to sandwiches, especially with Old Fashioned Boiled Ham or as part of a picnic spread. They can also elevate a cheese platter or be served alongside grilled meats. For a unique salad dressing, try incorporating them into Basic Vinegar Dressing for a tangy twist.
Storage & Reheating
Store the sealed jars of pickles in a cool, dark place. Once opened, keep them in the refrigerator and consume within 1-2 months for optimal flavor. To serve leftovers, simply pull out a jar and enjoy directly from the fridge, as these pickles are best served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Boney'S Bread And Butter Pickles contains roughly 1528 calories, with 25g protein, 265g carbohydrates, and 45g fat. It is an excellent source of vitamin C (213% of the Daily Value), dietary fiber (108% of the Daily Value), and iron (55% of the Daily Value). Note that it is relatively high in sodium, at 2197mg per serving (96% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of cucumbers for this recipe?
Yes, while the recipe traditionally uses pickling cucumbers, you can also use slicing cucumbers or even mini cucumbers. Just ensure they are firm and fresh for the best texture in your pickles.
How long do these pickles last after canning?
When properly sealed and stored, these pickles can last up to a year in a cool, dark place. Once opened, they should be refrigerated and consumed within 1-2 months for the best flavor.
Can I make this recipe vegan?
Absolutely! This recipe is already vegan-friendly as it does not contain any animal products. The sugar used is plant-based, making it a great addition to vegan recipes and plant-based diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).