Granny Fosters Bread and Butter Pickles – a delicious recipe with cucumbers, onion, kosher salt, garlic, apple cider vinegar, sugar. Easy to follow and perfect for any occasion.
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Place the cucumbers and onion in a large bowl with the salt and garlic.
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Cover with ice and toss to mix.
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Let stand for 3 hours to crisp, then drain well, removing any ice that has not yet melted.
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Do not rinse.
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If preserving the pickles, sterilize six 1-pint heat-tempered canning jars (see Know-how, page 291).
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Combine the vinegar, sugar, mustard seeds, celery seeds, and turmeric in a large pot and bring to a boil over medium-high heat.
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Cook and stir until the sugar dissolves.
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Add the cucumbers, onion, and garlic, bring back to a boil, and remove immediately from the heat.
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For refrigerator pickles, refrigerate in airtight containers for two weeks to allow flavors to develop, or for up to 1 month.
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For preserved pickles, pack in the sterilized jars, leaving 1/2 inch of headspace, and process in a hot water bath for about 10 minutes to vacuum-seal (see Know-how, page 291).
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Let cool to room temperature, check the seal, and store in a cool, dark place for 2 weeks to allow flavors to develop before serving, or for up to 6 months.
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Refrigerate after opening.
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Pickling cucumbers are firm-fleshed, small-seeded varieties that hold up especially well to pickling, meaning they keep their crunch, and they are the ones I recommend using; some of the most common varieties are Kirbys and gherkins.
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When selecting the cucumbers, make sure they are no longer than the jars you are putting them in; for pint jars they should be 4 1/2 to 5 inches or less.
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If your cucumbers are larger, use quart jars or trim the ends.
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There is something so rewarding about opening up a jar of Sour Cherry Preserves (page 304) or Green Tomato Chow-Chow (page 300) long after the berries and tomatoes of summer have given way to winter.
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Happily, making your own preserves is really very easy.
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All you need to get started are a few inexpensive pieces of equipment and an understanding of a few basic techniques.
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Heres everything you need to know:
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1 or 2 large, heavy nonreactive metal pots
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Sterile, heat-tempered glass canning jars, such as Ball or Kerr brand, plus an equal number of lids and rings.
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Tongs, for lifting the jars out of the water bath
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Funnel, for cleanly filling jars
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Canning rack, for loading jars securely in the water bath
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Magnetic lid lifter, to lift sterilized lids without touching them
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The first step in canning is always to sterilize or scald the jars (including the lids and rings) in which the food will be stored.
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This ensures a safe, clean environment and minimizes the risk of spoilage or bacterial growth.
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This step is especially important if the recipe calls for processing in a water bath for less than 10 minutes.
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To sterilize, place the jars, lids, and rings in a large pot, cover with water, and boil for 10 to 15 minutes.
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Turn off the heat and leave the jars in the pot, covered, until ready to fill.
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Drain and carefully fill the hot jars according to the recipe, taking care not to touch the rims or interiors with your bare hands.
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Use a funnel if possible.
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When filling the jars with raw vegetables, such as cucumbers, to make pickles, pack the vegetables as tightly as possible, pressing down with your fingers as you fill the jars.
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If making pickles in a brine, be sure the vegetables are completely covered with the pickling liquid.
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Make sure to leave the headspace recommended in the recipe (typically 1/4 to 1/2 inch, depending on the acidity of the food); this ensures the jars seal properly.
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Remove any air bubbles before sealing by tapping each jar on the counter a few times or stirring with a sterilized spoon or chopstick.
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Wipe the rims using a clean cloth, place the lids on the jars, and screw on the rings until secure but not fully tightened.
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This is the method I use when making jams, fruit preserves, and chutneys.
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Pack the jars as noted above.
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The jam, preserves, or chutney should be boiling when packed in the hot, sterilized jars.
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This is key to ensuring that the jars seal correctly.
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Place the sterilized lids on the jars and screw on the rings until secure but not fully tightened.
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Invert the closed jars for about 2 minutes and then turn them upright (this allows the hot liquid to soften the rubber on the lid, thus ensuring a tight seal).
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This is the method I use to preserve pickles and relishes.
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Always bring the water bath to a good rolling boil before you begin.
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Reduce the heat and keep it at a simmer after the filled jars have been added; rapidly boiling water may cause water to leak into the jars.
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Using tongs or a canning rack, carefully lower the jars into the boiling water until fully submerged, making sure they are not touching.
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Cover and simmer according to the recipe (typically 10 to 20 minutes, depending on what you are processing).
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You may need to adjust the cooking time for altitude.
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For altitudes between 1,000 and 6,000 feet, add 5 minutes; between 6,000 and 12,000 feet, add 10 minutes.
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When you are done processing, turn off the heat and let the jars sit in the water for another 5 minutes.
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Remove the jars from the water and let sit undisturbed until completely cool, about 5 hours or overnight.
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As the jars cool down you should be able to hear the lids popping, a sign that they are sealing correctly.
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When the jars have cooled completely, tighten the rings all the way.
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Check the seal on each lid.
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If sealed properly, the center will be slightly depressed and will not pop when pressed.
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If any of the lids havent sealed, store those jars in the refrigerator for up to 1 to 2 months and use first.
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Using labels or a permanent marker, clearly mark the jars with the packing date.
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Store in a cool, dark place until ready to use.
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Most perserves will keep for 6 months to 1 year.
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Refrigerate after opening and use within 1 to 2 months.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 20 to 22 small Kirby cucumbers (about 3 1/2 pounds), cut into 1/4-inch slices, 1 onion, thinly sliced, 1/4 cup kosher salt, 2 garlic cloves, and more.
Yes, Granny Fosters Bread and Butter Pickles falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.