Canning a Legacy

I may earn a commission if you click on a link and buy something.

Kathie Lapcevic welcomes her long-time friend Angi from Creative Simple Living to discuss a treasured family recipe: her grandmother’s bread and butter pickles. They reflect on their decade-long friendship and set the tone with warm nostalgia and practical canning advice.

Family Legacy of Pickles

Recipe Origins: Angi’s paternal grandmother made these pickles in the 1980s and 1990s. Though Angi never made them with her, she loved eating them during childhood visits.

Discovery of the Recipe: After her grandmother passed, Angi couldn’t find the original recipe immediately. She experimented with online versions until her aunt later sent photocopies of handwritten family recipes—including the original bread and butter pickles recipe.

Flavor Memories and Key Ingredients

Nostalgia Trigger: Celery seed turned out to be the mystery flavor that defined the recipe for Angi and brought back strong childhood memories.
Core Spices: Mustard seed, celery seed, and turmeric are non-negotiables for the traditional flavor and color.
Modifications: Angi adapted the recipe by substituting white vinegar with apple cider vinegar for a milder flavor, without altering the color or essence.

Canning & Pickling Process

Cucumber Type: Only pickling cucumbers are used for texture and skin.
Soaking Method: Her grandmother used ice (not water) and salt to draw out moisture—ideal for hot climates. Angi adds a towel under the ice, a habit she adopted and never questioned.
Salt Tips: Canning salt is essential. Avoid table salt due to anti-caking agents and varied density, which can affect both flavor and texture.
Vinegar Safety: Must be 5% acidity. Avoid “pickling vinegar” or homemade versions due to inconsistent acid levels.

Canning Options and Tools

Preferred Method: Water bath canning remains Angi’s go-to. While aware of steam canning and low-temp pasteurization, she finds traditional methods more accessible.
Crispness Tips: Use grape leaves (high in tannins), or consider Pickle Crisp. Avoid pickling lime for safety reasons. Tea bags and horseradish leaves are other options but may affect flavor.

Practical Canning Advice

Batch Size: The recipe yields about four pint jars. It’s ideal for small households or gift-giving.
Alternative Storage: The pickles can be refrigerated instead of canned and will last for months thanks to the vinegar content.
Small-Batch Ideas: Kathie suggests storing small harvests in prepared brine in the fridge for a no-cook option.

Serving Suggestions

Eat straight from the jar.
Add to tuna or chicken salad.
Use as a relish for hot dogs.
Serve as a side with hamburgers or “hamburger steaks.”
Experiment with salad dressings using leftover brine—just add oil!

Meaning and Legacy

Family Connection: Sharing the pickles with her grandson and hearing feedback from others, especially older adults, reinforces the emotional value and legacy of her grandmother’s recipe.
Cultural Insight: These pickles, likely popularized during the Depression, evoke comfort and familiarity for many.

Final Advice & Encouragement

Always use safe canning practices—no shortcuts.
Keep notes on every batch to refine your process.
Don’t shy away from making things you enjoy, even if you’re the only one eating them. Value your own preferences.