How to Make Granny's Bread and Butter Pickles. Sterilize 5 quart glass canning jars and rings with new lids. In a large plastic container, layer sliced cucumbers with the 1/2 cup of pickling salt, onions and ice cubes. Add cold water to cover. Refrigerate for 2 hours. In a dutch oven over high heat, stir together vinegars, sugar and spices.
MICROWAVE BREAD AND BUTTER PICKLES 1 large cucumber, about 10-12 ounces * 1 small onion, sliced thin, 2 1/2 ounces 1/2 cup white vinegar 1 cup granular Splenda or equivalent liquid Splenda 1 teaspoon salt 1/2 teaspoon mustard seed
In a large pot, combine sugar, mustard seed, celery seed, ground turmeric, peppercorns, and vinegar. Heat just to a boil. Drain and rinse the cucumbers and onions under fresh water. Add the drained cucumber and onion slices to the pot of pickling brine and return to boil. Reduce heat and keep warm as you fill your jars.
The next day, combine the vinegar, water, erithrytol, mustard seeds, celery seeds, turmeric and pickle crisp in a large saucepan. Heat to a boil and stir until all the erithrytol and pickle crisp have dissolved. Remove from heat and add liquid stevia.