Canning Bread and Butter Pickles: A Sweet and Tangy Delight
Bread and butter pickles are a classic American treat, known for their sweet and tangy flavor. These pickles are traditionally made with thin slices of cucumbers, often combined with onions, and brined in a sweet, vinegary solution. Canning your own bread and butter pickles allows you to control the ingredients and sweetness, ensuring a perfect pickle every time. Here's a simple recipe for canning your own bread and butter pickles:
Ingredients:
- 4 pounds pickling cucumbers (about 12 medium cucumbers)
- 1 large onion, thinly sliced
- 2 cups white vinegar
- 1 ½ cups granulated sugar
- 2 teaspoons salt
- 1 teaspoon turmeric (optional, for a richer color)
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
Equipment:
- Canning jars (pint-sized jars are ideal)
- Canning lids and bands
- Large pot for water bath canning
- Jar lifter
- Magnetic lid lifter
- Ladle
- Wide-mouth funnel
Instructions:
1. Prepare the Cucumbers:
- Wash the cucumbers thoroughly and trim off the ends.
- Slice the cucumbers into thin rounds, about ¼ inch thick.
- Optional: If your cucumbers are large, you can use a mandoline to ensure even slices.
2. Prepare the Brine:
- In a large saucepan, combine the vinegar, sugar, salt, turmeric (if using), mustard seed, celery seed, black peppercorns, and red pepper flakes.
- Bring the mixture to a boil over medium heat, stirring until the sugar is dissolved.
- Reduce the heat to low and simmer for 5 minutes.
3. Pack the Jars:
- Pack the sliced cucumbers and onions into the sterilized canning jars, leaving about ½ inch of headspace at the top.
- Pour the hot brine over the cucumbers and onions, filling the jars to within ½ inch of the top.
- Use a clean spoon or chopstick to remove any air bubbles that form in the jars.
4. Process the Jars:
- Wipe the rims of the jars with a clean, damp cloth.
- Place the lids on the jars and screw on the bands until they are just finger-tight.
- Place the jars in a large pot, ensuring that the water comes at least 1 inch above the tops of the jars.
- Bring the water to a boil and process the jars for 10 minutes.
- Note: Adjust processing time based on your altitude. Higher altitudes require longer processing times.
5. Cool and Store:
- Carefully remove the jars from the pot using a jar lifter.
- Let the jars cool completely on a clean, dry surface.
- As the jars cool, you will hear a popping sound as the lids seal.
- Once cool, check the lids to ensure they are properly sealed.
- Store the sealed jars in a cool, dark place.
Enjoy your homemade bread and butter pickles! They are best enjoyed after a few weeks to allow the flavors to meld.
Tips:
- For a sweeter pickle: Increase the amount of sugar in the recipe.
- For a more tangy pickle: Use more vinegar.
- For a spicier pickle: Add more red pepper flakes or try a different type of chili pepper.
- Experiment with different herbs and spices: Try adding dill, garlic, or ginger for added flavor.
- Use fresh, high-quality cucumbers: This will make a huge difference in the taste of your pickles.
Enjoy!
