The Ultimate Guide to Canning Bread and Butter Pickles
Introduction:
Bread and butter pickles are a classic American condiment, known for their sweet and tangy flavor and satisfying crunch. They are a delightful addition to any barbecue, picnic, or sandwich. Canning your own bread and butter pickles allows you to customize the flavor and ensure they are made with the freshest ingredients. This guide will walk you through the process, step-by-step, to create delicious, homemade bread and butter pickles.
Ingredients:
- Pickles: Choose firm, fresh pickling cucumbers, about 3-4 inches long.
- Vinegar: White distilled vinegar is recommended for canning.
- Sugar: Granulated white sugar adds sweetness to balance the tangy vinegar.
- Salt: Kosher salt or pickling salt is ideal for preserving.
- Spices: Traditional bread and butter pickle spices include turmeric, mustard seeds, celery seed, and black peppercorns.
- Water: Use cold, filtered water for canning.
- Pickling Lime: This ingredient, also called calcium hydroxide, is used to firm the pickles and help create a crisp texture.
Instructions:
1. Prepare the Cucumbers:
- Wash: Thoroughly wash the cucumbers and trim off the blossom end.
- Soak: Submerge the cucumbers in a large bowl of cold water and add a tablespoon of pickling lime. Allow them to soak for at least 12 hours, or overnight.
- Rinse: Drain the water and thoroughly rinse the cucumbers to remove all traces of the pickling lime.
2. Create the Brine:
- Combine: In a large pot, combine the vinegar, sugar, salt, and spices. Bring to a boil, stirring until the sugar dissolves completely.
- Cool: Allow the brine to cool completely before proceeding.
3. Pack the Jars:
- Sterilize: Sterilize the jars, lids, and bands by boiling them in water for 10 minutes.
- Pack: Pack the cucumbers tightly into the sterilized jars, leaving about 1/2 inch of headspace at the top.
4. Fill with Brine:
- Pour: Carefully pour the cooled brine over the cucumbers, leaving about 1/2 inch of headspace.
- Remove Air Bubbles: Use a non-metallic spoon to remove any air bubbles that may have formed.
5. Seal and Process:
- Wipe Rims: Wipe the rims of the jars clean to ensure a good seal.
- Apply Lids and Bands: Place the lids on the jars and screw on the bands until finger-tight.
- Process: Place the jars in a boiling water bath canner, ensuring the water level is at least 1 inch above the tops of the jars. Process for 10 minutes, adjusting for altitude if necessary.
- Cool: Carefully remove the jars from the canner and allow them to cool completely at room temperature.
6. Check for Seals:
- Press: Press the center of each lid to ensure it is sealed and doesn't move.
- Store: Store the sealed jars in a cool, dark place. Pickles are typically ready to eat after at least 2 weeks.
Tips:
- Flavor Variations: Experiment with different spices and herbs to customize your pickles.
- Spice Levels: Adjust the amount of spices to your preference.
- Sweetness: Adjust the sugar amount for a sweeter or more tart flavor.
- Size of Cucumbers: Use smaller cucumbers for a more delicate pickle.
Enjoy:
Your homemade bread and butter pickles are ready to be enjoyed! They make a delightful addition to any meal and are sure to impress your friends and family.
