Grandma’s Famous Bread and Butter Pickles

Grandma’s Famous Bread and Butter Pickles

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Grandma’s Famous Bread and Butter Pickles
Course Side Dishes
Servings
Ingredients
Course Side Dishes
Servings
Ingredients
Instructions
  1. In a large bowl or container place sliced onion and cucumbers, sprinkle with canning salt, cover with ice.
  2. Refrigerate for three hours.
  3. In a large pot, bring to a boil, the sugar, mustard seed, celery, turmeric vinegar, peppercorns, and ginger.
  4. Sugar should be dissolved and boiling.
  5. Then drain the pickles and onions well.
  6. Add to the boiling mixture.
  7. Immediately fill pint and quart jars with cucumbers, onion, and juice mixture.
  8. Leave 1/2 inch headspace for expansion (follow instructions with your canner).
  9. Process for 30 minutes keeping the temperature at 180 degrees Fahrenheit.
Recipe Notes

A few more tips:

  • Always label and date your jars so you know when you made them.
  • Store pickles in a cool dark place
  • Follow your canner instructions to a T
  • Always check your seals
BLT Skillet Stir Fry

BLT Skillet Stir Fry

Print Recipe
BLT Skillet Stir Fry
Course Salads
Cuisine Low-Carb
Servings
Servings
Ingredients
Course Salads
Cuisine Low-Carb
Servings
Servings
Ingredients
Instructions
  1. In a large skillet over medium heat, add the bacon and onion and stir.
  2. Cook for 5 minutes, until bacon is almost cooked through. Using a slotted spoon, transfer bacon onto a paper towel lined plate.
  3. Discard the bacon fat from the skillet. Transfer bacon mixture back into the skillet and add the tomatoes and basil.
  4. Cook mixture for 5 more minutes, until bacon is very crisp and vegetables are tender.
  5. In a large bowl, add the avocado, lettuce and cucumbers.
  6. Spoon the bacon mixture over the top.
  7. To a small bowl, add next 4 ingredients (olive oil through lemon juice).
  8. Season with sea salt and freshly ground black pepper to taste.
  9. Whisk together dressing.
  10. Spoon the dressing over the bacon mixture and gently toss.
  11. Serve warm.

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