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Bread and Butter Pickles Recipe

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4.2 from 13 reviews

  • Author: Sara
  • Total Time: 3 hours
  • Yield: 5 pints

Description

This classic Bread and Butter Pickles recipe offers crisp and tangy pickled cucumbers and onions with a sweet and spiced brine. Perfect for sandwiches, burgers, or as a flavorful side, these pickles are preserved through boiling water canning, making them ideal for long-term storage and enjoying their flavors after a few weeks of resting.

Ingredients

Vegetables

  • 10 cups sliced cucumbers (approx. 3 ¼ lbs or 1.48 kg, sliced ¼” thick)
  • 4 medium onions (thinly sliced)

Salting

  • ½ cup pickling salt

Brine and Spices

  • 3 ½ cups white vinegar (minimum 5% acidity)
  • 2 cups granulated sugar
  • 2 tablespoons whole mustard seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon ground turmeric

Instructions

  1. Prepare cucumbers and onions: In a very large non-reactive bowl (glass, ceramic, or stainless steel), combine the sliced cucumbers and thinly sliced onions. Sprinkle with the pickling salt and stir well to coat all the vegetables evenly.
  2. Salt curing: Cover the bowl with a damp towel or plastic wrap and let it rest at room temperature for 2 hours to draw out excess moisture and infuse salt flavor.
  3. Prepare canning equipment: About 45 minutes before salting is complete, begin washing jars, lids, rings, jar lifters, and funnels. Prepare the canner and canner accessories to ensure cleanliness and readiness.
  4. Heat jars: Fill the canner with water, place the jars inside, and bring to a boil. Boil jars for 5-10 minutes to sterilize, then remove from heat and keep them hot until needed.
  5. Warm lids: Place canning lids in a small saucepan with water and keep at a low simmer to soften the sealing compound, keeping lids warm until use.
  6. Drain and rinse vegetables: Once the 2-hour salting is complete, drain the cucumbers and onions in a colander over the sink. Rinse thoroughly with cool running water to remove excess salt, then drain well.
  7. Make brine: In a large (at least 4 quarts) non-reactive saucepan, whisk together the vinegar, sugar, mustard seeds, celery seeds, and ground turmeric. Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar.
  8. Add vegetables to brine: Stir the drained cucumbers and onions into the boiling brine and return the mixture to a boil, ensuring the vegetables are fully heated through.
  9. Pack jars: Remove hot jars from canner, empty any water, and pack the hot vegetables tightly into jars, leaving a generous ½ inch headspace at the top.
  10. Add brine to jars: Ladle the hot brine over the packed vegetables to cover them completely, maintaining a ½ inch headspace. Use a butter knife or non-metallic utensil to release any air bubbles and add more liquid if needed.
  11. Seal jars: Wipe jar rims clean with a damp cloth, place lids on jars, and screw on the canning rings until fingertip tight.
  12. Process jars: Place the filled jars back into the canner, ensuring they are covered by at least 2 inches of water. Add boiling water if necessary. Cover the canner and bring to a rapid boil.
  13. Boiling water bath: Once boiling, process jars for 10 minutes with the lid in place.
  14. Cool down: Turn off heat, remove the canner from the heat source, and let jars rest in the water for 5 minutes.
  15. Remove and cool jars: Take jars out carefully and place them on a towel or rack to cool undisturbed for 24 hours.
  16. Check seals and store: After 24 hours, listen for the “pop” indicating proper sealing. Remove the canning rings, clean jars, and label them. Refrigerate any jars that have not sealed properly.
  17. Rest before eating: For best flavor, wait 1-3 weeks after sealing before opening to allow the pickles to develop their full taste.

Notes

  • Use cucumbers fresh and firm for best texture.
  • Pickling salt is essential; do not use table salt to avoid cloudiness and off-flavors.
  • Maintain jar headspace carefully to ensure proper sealing.
  • This recipe uses boiling water bath canning, suitable for high-acid foods like pickles.
  • Store sealed jars in a cool, dark place for up to one year.
  • Once opened, refrigerate pickles and consume within a few weeks.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Pickles & Preserves
  • Method: Boiling Water Bath Canning
  • Cuisine: American

Find it online: https://saraflavors.com/bread-and-butter-pickles-recipe/