Bread and Butter Pickle Recipes for Canning: A Tangy, Sweet Treat
Bread and butter pickles, with their sweet and tangy flavor, are a classic summertime treat. Canning your own bread and butter pickles gives you the ability to control the sweetness and spice levels, ensuring that each jar is perfect for your taste.
Here are two recipes for canning bread and butter pickles, offering different flavor profiles:
Recipe 1: Classic Bread and Butter Pickles
Yields: Approximately 7 pints Prep Time: 30 minutes Cook Time: 15 minutes Canning Time: 20 minutes
Ingredients:
- 4 pounds pickling cucumbers (about 12-15)
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 2 cups sugar
- 1/2 cup water
- 1 tablespoon mustard seed
- 1 tablespoon celery seed
- 1 teaspoon turmeric
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (optional)
Instructions:
- Prepare the cucumbers: Wash and trim the cucumbers. If using smaller cucumbers, you can leave them whole. Larger cucumbers should be sliced into spears or quarters.
- Pack the jars: Pack the cucumbers tightly into sterilized pint jars, leaving about 1/2 inch of headspace.
- Make the brine: In a large saucepan, combine the vinegars, sugar, water, mustard seed, celery seed, turmeric, peppercorns, and red pepper flakes (if using). Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
- Pour the brine: Carefully pour the boiling brine over the cucumbers in the jars, leaving 1/2 inch of headspace.
- Process the jars: Wipe the rims of the jars clean, place the lids and screw bands on securely. Process the jars in a boiling water bath for 15 minutes.
- Cool and store: Remove the jars from the water bath and let them cool completely. Check for proper sealing and store in a cool, dark place.
Recipe 2: Spicy Bread and Butter Pickles
This recipe adds a kick of heat with the addition of jalapenos.
Yields: Approximately 7 pints Prep Time: 30 minutes Cook Time: 15 minutes Canning Time: 20 minutes
Ingredients:
- 4 pounds pickling cucumbers (about 12-15)
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 2 cups sugar
- 1/2 cup water
- 1 tablespoon mustard seed
- 1 tablespoon celery seed
- 1 teaspoon turmeric
- 1/2 teaspoon black peppercorns
- 1/2 cup sliced jalapeno peppers
- 1/4 teaspoon red pepper flakes (optional)
Instructions:
- Prepare the cucumbers and jalapenos: Wash and trim the cucumbers. Cut larger cucumbers into spears or quarters. Wash and slice the jalapeno peppers.
- Pack the jars: Pack the cucumbers and jalapeno slices into sterilized pint jars, leaving about 1/2 inch of headspace.
- Make the brine: In a large saucepan, combine the vinegars, sugar, water, mustard seed, celery seed, turmeric, peppercorns, and red pepper flakes (if using). Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
- Pour the brine: Carefully pour the boiling brine over the cucumbers and jalapenos in the jars, leaving 1/2 inch of headspace.
- Process the jars: Wipe the rims of the jars clean, place the lids and screw bands on securely. Process the jars in a boiling water bath for 20 minutes.
- Cool and store: Remove the jars from the water bath and let them cool completely. Check for proper sealing and store in a cool, dark place.
Tips for Canning Success:
- Use fresh, high-quality cucumbers: This will ensure the best flavor and texture.
- Sterilize your jars and lids: This is crucial for safe canning.
- Follow the processing times carefully: Under-processing can lead to spoilage.
- Store your pickles in a cool, dark place: This will help them stay fresh for months.
Enjoy your homemade bread and butter pickles - a delightful treat that is sure to be a hit at your next gathering!
