Bread And Butter Pickle Recipe For Canning

Inge Malstrom

6 min read

·

Aug 04, 2024

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Homemade Bread and Butter Pickles: A Sweet and Tangy Treat

There's something so satisfying about biting into a crisp, sweet and tangy bread and butter pickle. They're the perfect accompaniment to burgers, sandwiches, and charcuterie boards, and the best part is, making them at home is surprisingly easy!

Here's what you'll need:

Ingredients:

• 2 pounds pickling cucumbers (about 12 medium)
• 2 cups white vinegar (5% acidity)
• 1 cup sugar
• 1/2 cup water
• 1 tablespoon kosher salt
• 1 teaspoon yellow mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon turmeric (for color)
• 1/2 teaspoon black peppercorns

Equipment:

• Large pot
• Canning jars and lids (pint or quart size)
• Jar lifter
• Canning funnel
• Large bowl
• Measuring cups and spoons
• Knife or vegetable peeler
• Clean dish towels

Instructions:

Preparing the Cucumbers:

1. Wash and trim: Wash the cucumbers thoroughly and trim the ends.
2. Optional: For a classic bread and butter pickle texture, peel the cucumbers with a vegetable peeler. Otherwise, leave them unpeeled.
3. Slice: Slice the cucumbers into 1/4 inch thick rounds.

Making the Brine:

1. Combine: In a large pot, combine the vinegar, sugar, water, salt, mustard seeds, celery seeds, turmeric, and peppercorns. Bring to a boil over medium heat, stirring until the sugar is dissolved.
2. Simmer: Reduce heat to low and simmer for 5 minutes.

Canning the Pickles:

1. Pack the jars: Place the sliced cucumbers into clean canning jars, leaving about 1/2 inch of headspace.
2. Pour the brine: Carefully pour the hot brine over the cucumbers, leaving about 1/4 inch of headspace.
3. Remove air bubbles: Run a clean spoon or knife around the inside of the jars to remove any air bubbles.
4. Wipe rims: Wipe the jar rims with a clean cloth to remove any brine residue.
5. Seal: Place the lids on the jars and tighten the rings.

Processing:

1. Fill a large pot: Fill a large pot with water to about 2 inches deep.
2. Bring to a boil: Bring the water to a boil, then gently place the filled jars into the pot using a jar lifter.
3. Process: Process the jars in boiling water for 10 minutes (for pint jars) or 15 minutes (for quart jars). This time is crucial for ensuring the pickles are properly preserved.
4. Remove and cool: Carefully remove the jars from the boiling water bath and place them on a clean dish towel to cool completely.

Storing:

1. Check for seals: Once the jars have cooled, listen for a "pop" sound to ensure the lids have sealed properly.
2. Store: Store the sealed jars in a cool, dark place for at least 2 weeks before enjoying your homemade bread and butter pickles.

Tips:

• Use fresh cucumbers: The quality of your pickles depends on the quality of your cucumbers. Choose firm, crisp cucumbers with no blemishes.
• Don't overpack the jars: Leaving enough headspace is essential for proper processing and seal.
• Adjust the sweetness: The recipe can be adjusted to your liking by adding more or less sugar.
• Add spices: For extra flavor, you can experiment with different spices like dill, garlic, or ginger.
• Use a water bath canner: For optimal safety and results, it's recommended to use a water bath canner.

Enjoy!

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