Bread and Butter Pickles

Introduction & Inspiration

Bread and Butter Pickles are a classic American pickle, known for their sweet and tangy flavor and satisfying crunch. They’re a delicious addition to sandwiches, burgers, or simply enjoyed as a snack. This recipe provides a detailed guide to making your own homemade Bread and Butter Pickles, using traditional canning techniques for long-term shelf stability.

My inspiration came from a love of these sweet and tangy pickles and a desire to make them from scratch, using fresh, high-quality ingredients. There’s something incredibly satisfying about preserving your own food, and canning pickles is a great way to enjoy the flavors of summer all year round.

I also wanted to share a recipe that was clear, detailed, and accessible, even for those who are new to canning. While the process might seem intimidating at first, it’s actually quite straightforward, and I’ll guide you through each step.

It is a must, for pickles lovers.

Nostalgic Appeal

Bread and Butter Pickles, for many, evoke feelings of nostalgia, reminding them of family recipes, summer picnics, and classic American cuisine. They’re a staple in many households and a beloved condiment.

The process of canning pickles, too, can tap into a sense of tradition and self-sufficiency. It’s a way to connect with older culinary practices and create something delicious from scratch, often using produce from your own garden or local farmers’ markets.

These Homemade Bread and Butter Pickles offer a way to enjoy that classic sweet and tangy flavor, with the added satisfaction of knowing you made them yourself. It’s about preserving a taste of summer and sharing it with loved ones.

It also a very good way to preserve your veggies.

Homemade Focus

This recipe is all about the homemade goodness. We’re starting with fresh cucumbers and onions, transforming them into flavorful pickles using a simple brine of vinegar, sugar, and spices, and then canning them for long-term storage.

I believe that homemade pickles, especially canned ones, are far superior to store-bought versions. You have complete control over the ingredients, the seasonings, and the overall flavor profile. Plus, it’s a fun and rewarding process.

Canning might seem daunting at first, but it’s a relatively simple technique that ensures your pickles are safe to eat and shelf-stable for an extended period. It’s about taking the time to preserve the bounty of the season and enjoy homemade goodness all year round.

Flavor Goal

The primary flavor goal for these Bread and Butter Pickles is to achieve that classic sweet and tangy flavor profile, with a crisp texture and a subtle blend of spices.

The cucumbers, of course, provide the base flavor and texture. Using fresh, high-quality cucumbers is essential for achieving a crisp pickle.

The white vinegar provides the acidity and tanginess that’s characteristic of pickles.

The granulated sugar adds sweetness, balancing the acidity of the vinegar and creating that signature bread and butter pickle flavor.

The mustard seeds, celery seeds, and turmeric add layers of complexity and warmth. The turmeric also contributes to the classic yellow color of bread and butter pickles.

The salt is crucial for both flavor and preservation.

Ingredient Insights

Let’s take a closer look at the key ingredients:

• Sliced cucumbers: The star of the show! Choose firm, fresh cucumbers that are about the same size. Pickling cucumbers are ideal, but you can also use English cucumbers.
• Thinly sliced onions: Add a touch of sweetness and sharpness to the pickles.
• Pickling salt: Crucial for both flavor and preservation. Do NOT use iodized salt, as it can make the pickles cloudy and interfere with the canning process. Pickling salt is a fine-grained salt that dissolves easily and doesn’t contain any additives.
• White vinegar (minimum 5% acidity): Provides the acidity that’s essential for pickling and preservation. Make sure your vinegar has at least 5% acidity for safe canning.
• Granulated sugar: Adds sweetness, balancing the acidity of the vinegar and creating that signature bread and butter pickle flavor.
• Whole mustard seeds: Add a subtle pungent flavor and a bit of texture.
• Celery seeds: Add a subtle celery-like flavor that’s characteristic of bread and butter pickles.
• Ground turmeric: Adds a vibrant yellow color and a slightly earthy flavor.

Essential Equipment

You’ll need the following equipment:

• Very large non-reactive bowl (glass, ceramic, stainless steel): For the initial salting of the cucumbers and onions.
• Colander: For draining the cucumbers and onions.
• Large stainless or nonreactive saucepan: (at least 16 cups/4 quarts volume)
• Canner:
• 5-6 pint jars: To can
• Canning lids
• Rings
• Jar lifters
• Funnels
• Cutting board and knife: For slicing the cucumbers and onions.
• Measuring cups and spoons: For accurate measurements.
• Wooden spoon or spatula: For stirring.
• Ladle: For transferring the hot brine and pickles to the jars.
• Clean towels or paper towels: For wiping the jar rims.
• Kettle

List of Ingredients

Here’s a complete list of the ingredients you’ll need, with precise measurements:

• 10 cups sliced cucumbers (Approximately 3 1/4 lbs or 1.48 kg, 1/4″ slices)
• 4 medium onions, thinly sliced
• 1/2 cup pickling salt
• 3 1/2 cups white vinegar (minimum 5% acidity)
• 2 cups granulated sugar
• 2 tablespoons whole mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon ground turmeric

Step-by-Step Instructions

Let’s get pickling! Here’s a detailed, step-by-step guide:

Step 1: Prepare Cucumbers and Onions

Slice the cucumbers into 1/4-inch thick slices. Thinly slice the onions.

Step 2: Salt Cucumbers and Onions

Add the sliced cucumbers to a very large non-reactive bowl (glass, ceramic, stainless steel). Add in the sliced onions, and sprinkle with the canning salt. Stir well to combine and coat the cucumbers and onions with salt.

Cover the bowl with a damp towel or plastic wrap and allow it to rest at room temperature for 2 hours. This step helps to draw out excess moisture from the cucumbers, resulting in a crisper pickle.

Step 3: Prepare Jars, Lids, and Canner

While the cucumbers and onions are resting, prepare your jars, lids, and canner for canning. This includes washing all of your equipment (jars, rings, jar lifters, funnels, etc.) and your canner if needed.

Fill your canner with water and bring it to a boil, placing your jars inside carefully (5-6 pint jars). Bring the canner up to a boil with the lid in place, and maintain a boil for 5-10 minutes. Then remove the canner from the heat and set it aside until it is time to process the jars. This sterilizes the jars.

Add the canning lids to a small saucepan filled with water and bring to a low simmer. Keep the lids warm until they are needed for processing the jars. This softens the sealing compound on the lids.

Step 4: Rinse and Drain Cucumbers and Onions

Once the 2 hours are up, transfer the cucumber and onion mixture to a colander placed over the sink to drain off any excess liquid.

Rinse the vegetables thoroughly with cool running water, aiming to rinse off much of the salt.

Once the cucumbers and onions are thoroughly rinsed and drained, set them aside.

Step 5: Make Brine

Add the vinegar, sugar, mustard seeds, celery seeds, and turmeric to a large stainless steel or non-reactive saucepan. It should have a volume of at least 16 cups (4 quarts) to give you adequate space for your brine and cucumbers.

Whisk the brine ingredients together and bring to a boil over medium-high heat, stirring often to dissolve the sugar.

Step 6: Add Cucumbers and Onions to Brine

Once the brine has come to a boil, stir in the drained cucumbers and onions and return to a boil.

Step 7: Pack Jars

Remove the sterilized jars from the hot water of the canner, and empty them of any water.

Pack the hot vegetables into the hot jars, leaving a generous 1/2 inch headspace at the top of the jar.

Then, ladle in the hot liquid brine to cover the vegetables. Use a butter knife or de-bubbler to remove any air bubbles and add liquid if needed to maintain a 1/2” headspace at the top of the jar.

Step 8: Prepare Jars for Canning

Wipe the rims of the jars with a clean towel or paper towel to remove any residue.

Place a hot lid on each jar.

Secure each jar with a canning ring and tighten until fingertip tight (tighten with your fingertips, stopping when you get resistance).

Step 9: Process Jars

Place each jar back into the canner, ensuring that they are covered by 2 inches of water. If the water level is not high enough, add enough hot water to cover the jars (I like to keep a kettle handy).

Add the lid to the canner and bring it to a boil.

Once the canner has returned to a rapid boil, the processing time begins. Keep the lid in place and allow the jars to process for 10 minutes.

Step 10: Cool and Check Seals

Once the processing time is up, turn the heat off and remove the canner from the heat source. Remove the lid and allow the jars to rest in the canner for 5 minutes.

Once the 5 minutes are up, remove the jars and place them in a location where they can go undisturbed for at least 24 hours.

As the jars seal, you should hear a “pop” from each jar. Allow up to 24 hours for each jar to seal, but in my experience, if they are going to seal, it’s going to be within the first few hours.

After 24 hours, check the seals and remove the canning rings. Wipe down the jars and label them. Any jars that have not been sealed should be moved to the fridge to be eaten right away.

Step 11: Wait and Enjoy!

I recommend waiting for 1-3 weeks before opening and enjoying your pickles, as they are so much better when the flavors have had the opportunity to mingle.

Troubleshooting

Here are some potential issues and how to address them:

Problem: My pickles are too soft.

Solution: Make sure you’re using fresh, firm cucumbers. Also, don’t skip the salting step, as this helps to draw out excess moisture.

Problem: My pickles are too sour.

Solution: You can add a bit more sugar to the brine next time.

Problem: My pickles are too sweet.

Solution: You can reduce the amount of sugar in the brine next time.

Problem: My jars didn’t seal.

Solution: If a jar doesn’t seal, you can either reprocess it with a new lid within 24 hours, or refrigerate it and eat it within a few weeks. Make sure your jars and lids are clean and sterilized, and that you’re following the canning instructions carefully.

Tips and Variations

Here are some tips and variations to customize your Bread and Butter Pickles:

Tip: For the best flavor, use fresh, high-quality ingredients.

Tip: Make sure your vinegar has at least 5% acidity for safe canning.

Variation: Add other vegetables to the jars, such as:

• Bell pepper strips
• Cauliflower florets
• Jalapeños (for spicy pickles)

Variation: Add other spices to the brine, such as:

• Red pepper flakes (for heat)
• Coriander seeds
• Bay leaves
• Allspice berries

Variation: Use a different type of vinegar, such as apple cider vinegar (although this will change the classic “bread and butter” flavor). Variation: For a more dill, add some fresh dill.

Serving and Pairing Suggestions

These Bread and Butter Pickles are incredibly versatile and can be enjoyed in many ways:

• On sandwiches and burgers: They add a sweet and tangy crunch to your favorite sandwiches and burgers.
• As a snack: They’re delicious on their own, straight from the jar!
• As a side dish: They pair well with grilled meats, BBQ, or any rich and savory meal.
• On a charcuterie board: Add them to a cheese and charcuterie board for a flavorful and refreshing element.
• Chopped up in salads: Add them to salads for a burst of flavor and texture.
• As a topping for hot dogs.

Nutritional Information

Nutritional values are estimates. Exact figures depend on specific ingredient choices and preparation.

Here’s an approximate nutritional breakdown per serving (assuming about 10 servings per batch):

• Calories: 40-50
• Fat: 0g
• Saturated Fat: 0g
• Protein: 1g
• Carbohydrates: 10-12g
• Fiber: 1-2g
• Sugar: 8-10g
• Sodium: 200-300mg (depending on the salt added)

These Bread and Butter Pickles are a low-calorie, low-fat, and naturally vegan and gluten-free snack or condiment.

Print

Recipe Summary and Q&A

Let’s recap the recipe and address some frequently asked questions:

Recipe Summary: We made Bread and Butter Pickles by slicing cucumbers and onions, salting them, rinsing and draining them, making a brine of vinegar, sugar, and spices, packing the vegetables into sterilized jars, pouring the hot brine over them, and processing them in a boiling water bath canner for 10 minutes.

Q&A:

Q: How long do these canned pickles last?

A: Properly canned and sealed Bread and Butter Pickles can last for up to a year (or even longer) when stored in a cool, dark, dry place. However, for the best quality, it’s recommended to use them within a year.

Q: Can I make these pickles without canning them?

A: Yes, you can make refrigerator Bread and Butter Pickles. Follow the recipe up to the point of packing the jars and pouring the hot brine over the vegetables. Let the jars cool to room temperature, then refrigerate them. Refrigerator pickles will last for several weeks in the refrigerator, but they are not shelf-stable.

Q: Can I use a different type of cucumber?

A: Pickling cucumbers are ideal for their size, thin skins, and firm texture. However, you can experiment with other varieties.

Q: Can I adjust the amount of sugar?

A: Yes, you can adjust the amount of sugar to your liking. Bread and Butter Pickles are traditionally quite sweet, but you can reduce the sugar for a less sweet pickle. Q: How long should i wait before to eat them? A: 1 to 3 weeks is the perfect timing.