Grandma's Special Bread & Butter Pickles Recipe Cooks In 10 Minutes (9 Ingredients) by Donna John
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My grandma’s pickles are a fond childhood memory of mine. She had the idea of adding the cauliflower – and it’s my favorite part of this bread and butter pickle recipe. I make them at least once a month and have to share with friends and family (had two requests for more this weekend). Give them a try!
To make these homemade bread and butter pickles you will need fresh cucumbers, salt, white distilled vinegar, granulated sugar, mustard seeds, celery seeds, ground turmeric, onion and a small cauliflower. The ingredients cook up on the stovetop in about 10 minutes. (Check out the health benefits of cauliflower and the health benefits of cucumbers.)
These sweet, tangy pickles are the perfect side dish with sandwiches, burgers, hot dogs or to use in recipes calling for sweet pickles (think potato salad, pasta salad, egg salad, chicken salad, tuna salad, etc.). Pack them up for summer cookouts and potlucks, or give them to friends, neighbors and family as food gifts. They'll love you for it!
Cuisine: American
Prep Time: 1 hour to soak
Cook Time: 10 minutes
Total Time: 1 hour and 10 minutes
Servings: 20
Ingredients
- 5 - 6 medium cucumbers, sliced
- 1 3/4 teaspoons salt
- 2 1/2 cups white vinegar
- 2 cups granulated sugar
- 2 teaspoons mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon turmeric
- 1 onion, sliced
- 1 small cauliflower, cut into small florets (optional)
Here's how you make it:
- Put the sliced cucumbers in a colander and sprinkle with the salt. Let it sit for about 1 hour. Drain off as much water as you can. (You can omit the cauliflower and onion, if desired. Try this recipe with all cauliflower and onion instead of cucumbers.)
- In a large pot, add all ingredients and bring to a boil. Boil, covered, 10 minutes, stirring occasionally.
- Put into sterilized mason jars or plastic containers. (If you're going to store the pickles for a long period of time, be sure to sterilize the jars and lids.)
- Let them cool and then store in the refrigerator. Wait at least 24 hours before eating them (if you can!).
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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