When it comes to growing cucumbers, my mom and I have a pretty clear plan in mind: the vast majority are destined to become our favorite dill pickles. There’s just something about that tangy, garlicky crunch that we can’t get enough of, especially when they’re fresh out of the jar.

But, as every gardener knows, sometimes things don’t go exactly as planned. In our case, that means the occasional cucumber gets left on the vine a little too long, growing too big for the traditional dill pickle jar. Enter bread and butter pickles.

A Creative Twist: Sliced Dill Pickles and a Cucumber Overload

Over the years, I’ve learned to get creative with these overgrown cucumbers. They don’t go to waste! I’ve often sliced them up into thick rounds and made dill pickles perfect for burgers or sandwiches. They’re also great for snacking—no shame in admitting I’ve eaten more than a few straight out of the jar!

But this summer, things took a bit of a different turn. We had gone away to visit my grandma for a week, and when we returned, it was as if the cucumbers had taken advantage of our absence.

The garden was bursting with oversized cucumbers—way more than I wanted to turn into hamburger pickles. Faced with this bounty, I decided it was time to switch things up. So, I called up the expert herself: my grandma.

Grandma’s Sweet Secret: The Bread and Butter Pickle Recipe

Grandma has been canning for as long as I can remember, and if there’s one thing she knows how to do, it’s making delicious pickles. I explained my predicament, and she didn’t hesitate to share her go-to recipe for bread and butter pickles.

I was excited to try something new, but when I sat down to write out the recipe, I found myself second-guessing a crucial part. The recipe called for 4.5 cups of loosely packed brown sugar—much more than I was used to using in pickles. Surely, I had written it down wrong?

With the ingredients laid out before me, I decided to double-check with grandma. When she confirmed that the sugar measurement was correct, I still felt a bit skeptical.

But, as anyone who’s ever learned from their grandma knows, you don’t question their recipes lightly. So, I put my reservations aside and followed the recipe exactly as she had given it to me.

A New Family Favorite: The Irresistible Bread and Butter Pickles

The result? Let’s just say I shouldn’t have worried. These bread and butter pickles turned out to be some of the best pickles I’ve ever made. The sweetness from the brown sugar balanced perfectly with the tangy vinegar and the subtle spices, creating a flavor that was downright addictive.

My kids were the first to try them, and before I knew it, we had polished off an entire jar in one day!

While my classic dill pickles have always been the household favorite, and I’ve long had a soft spot for grandma’s sweet pickled beets, these bread and butter pickles are quickly rising through the ranks.

There’s something about their sweet and savory combination that makes them irresistible—whether you’re piling them on a sandwich, serving them alongside a burger, or simply sneaking a few from the fridge.

Grandma’s Bread and Butter Pickles

Recipe by Jessie

Course: Uncategorized

Servings

8

pint jars

Prep time

30

minutes

Cooking time

20

minutes

Ingredients

• 5 lbs thinly sliced cucumbers

• 1.25 lbs thinly sliced onions

• 1.5 c pickling salt

• 12 c cold water

• 4.5 c loosely packed brown sugar

• 3.5 c vinegar

• 1.5 c water

• 1 tsp turmeric

• 1 tsp celery seed

• 1 Tbsp mustard seed

Directions

• Dissolve salt in the 12 cups of cold water, and pour over sliced cucumbers and onions; place in refrigerator and soak approximately 8 hours.
• Drain and rinse the cucumbers and onions.
• Mix all the other ingredients together in a large pot, then add in the well-drained cucumbers and onions.
• Bring to a full boil, stirring frequently to prevent burning.
• Remove from heat, and immediately ladle into clean jars, leaving about 1/4 inch of headspace.*
• Wipe the rims of the jars clean, place the lids on, and secure the bands.
• Process the jars in a boiling water bath for 10 minutes.
• Remove from water bath, let cool, and store in a cool, dark place until opened. Keep refrigerated after opening.
  
  

Notes

• *I like to use a slotted spoon to distribute the pickles evenly between jars, then pour in the hot brine after.
• Refrigerator version: After bringing to a boil, remove from heat, cover, and let sit for 10 minutes before ladling into jars. Place the lids on the jars, and store in the fridge until used.
• Prep time does not include soak time.

A Recipe to Treasure: Grandma’s Bread and Butter Pickles

I have a feeling that these pickles are going to become a new family favorite. In fact, I might have to start hiding jars if I want to make them last!

Grandma’s bread and butter pickle recipe has officially earned its place in my canning rotation, and I can’t wait to share these delicious pickles with friends and family. Who knows, they might even become as beloved as those classic dill pickles we hold so dear.