Bread and butter pickles are a classic favorite-sweet, tangy, and delightfully crunchy. If you’ve ever wondered how to can these tasty treats at home, you’re in the right place! This article will walk you through the process of making and canning bread and butter pickles with easy steps and friendly tips. Let’s dive in!
What Are Bread and Butter Pickles?
Bread and butter pickles are a type of sweet and sour cucumber pickle, known for their perfect balance of sugar, vinegar, and spices like mustard seed and turmeric. The name reportedly comes from a couple in the 1920s who traded these pickles for basic staples like bread and butter, making them a beloved pantry staple ever since.
Ingredients You’ll Need
To make traditional bread and butter pickles, gather these ingredients:
– Pickling cucumbers (Kirby cucumbers are ideal) – about 2 to 3 pounds
– Kosher or pickling salt – about 1.5 tablespoons
– Sweet onion – half, thinly sliced
– White sugar – 1 to 1.25 cups
– White vinegar – 1 cup
– Apple cider vinegar – ½ cup
– Mustard seeds – 1.5 teaspoons
– Celery seeds – ½ teaspoon
– Ground turmeric – ¼ teaspoon
These ingredients create the signature sweet and tangy brine that makes bread and butter pickles so irresistible.
Step-by-Step: How to Can Bread and Butter Pickles
1. Prepare the Cucumbers
– Slice the cucumbers into ¼-inch thick rounds using a sharp knife or mandolin slicer.
– Toss the cucumber slices with salt in a large bowl.
– Refrigerate for about 1 hour to draw out excess moisture.
– Rinse the cucumbers well under cold water and drain thoroughly.
This step helps keep your pickles crisp and crunchy.
2. Add the Onions
– Mix the thinly sliced sweet onions with the drained cucumbers in a large bowl. The onions add sweetness and flavor depth.
3. Make the Brine
– In a medium saucepan, combine the white sugar, white vinegar, apple cider vinegar, mustard seeds, celery seeds, and turmeric.
– Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a simmer.
– Remove from heat and let the brine cool slightly.
4. Pack the Jars
– Sterilize your canning jars and lids by boiling or using a dishwasher cycle.
– Pack the cucumber and onion mixture tightly into the jars, leaving about ½ inch of headspace.
– Pour the hot brine over the cucumbers, making sure they are fully submerged.
5. Seal and Process
– Wipe the rims of the jars clean and seal with sterilized lids.
– Process the jars in a boiling water bath for about 10 minutes to ensure proper sealing and preservation.
– Remove the jars and let them cool undisturbed for 12 to 24 hours.
6. Store and Wait
– Store the sealed jars in a cool, dark place.
– For best flavor, let the pickles sit for at least 1 week before opening to allow the flavors to meld.
Once opened, keep refrigerated and enjoy within a few weeks.
Tips for Perfect Bread and Butter Pickles
– Use fresh, firm cucumbers: Pickling cucumbers like Kirby are best because of their thin skin and small seeds.
– Don’t skip the salting step: It helps remove excess water, keeping your pickles crisp.
– Adjust sweetness: If you prefer less sugar, reduce it to your taste; you can even add a little brown sugar for a richer flavor.
– Spice it up: Mustard seeds, celery seeds, and turmeric are classic, but feel free to experiment with cloves or garlic for extra zing.
– Use clean jars and lids: Proper sterilization prevents spoilage and keeps your pickles safe to eat.
Why Can Bread and Butter Pickles?
Canning your own bread and butter pickles means you control the ingredients-no preservatives or artificial flavors. Plus, homemade pickles taste fresher, and you can customize the sweetness and spice level to your liking. It’s a rewarding kitchen project that results in delicious condiments perfect for sandwiches, burgers, or just snacking straight from the jar.
Making and canning bread and butter pickles at home is easier than you think and yields tasty, crunchy pickles with a perfect sweet-tart balance. With a few simple ingredients and some patience, you’ll have a batch of homemade pickles to enjoy for months!