Canning Recipe For Bread And Butter Pickles

CLARA

6 min read

·

Jul 10, 2024

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Bread and Butter Pickles: A Sweet and Crunchy Delight

Bread and butter pickles are a classic American staple. They get their name from their sweet, buttery flavor and their crunchy texture, perfect for pairing with burgers, sandwiches, or simply enjoying as a snack. Making your own bread and butter pickles is surprisingly easy and rewarding, allowing you to customize the flavor to your liking. Here’s a simple and delicious recipe for canning bread and butter pickles:

Ingredients:

• Pickles: 2 pounds pickling cucumbers (about 12 medium cucumbers)
• Brine:
  • 2 cups white vinegar
  • 2 cups water
  • 1 cup sugar
  • 1/2 cup kosher salt
• Spice Mix:
  • 1 teaspoon mustard seed
  • 1 teaspoon celery seed
  • 1 teaspoon black peppercorns
  • 1 teaspoon turmeric
  • 1/2 teaspoon red pepper flakes (optional)
• Optional: 1/2 teaspoon dill seed

Instructions:

Preparation:

1. Wash cucumbers: Thoroughly wash the cucumbers and trim off the ends.
2. Prepare Jars: Sterilize your jars, lids, and rings in boiling water for at least 10 minutes.
3. Create Spice Sachets: Place all the spices in a small piece of cheesecloth or a tea bag and tie it securely with twine.

Pickling:

1. Make the brine: In a large saucepan, combine the vinegar, water, sugar, and salt. Bring the mixture to a boil, stirring until the sugar and salt are dissolved. Reduce the heat and simmer for 5 minutes.
2. Pack the jars: Place the spice sachet in the bottom of each sterilized jar. Pack the cucumbers tightly into the jars, leaving about 1/2 inch of headspace.
3. Pour the brine: Carefully pour the hot brine over the cucumbers, leaving about 1/2 inch of headspace.
4. Remove air bubbles: Use a non-metallic utensil to remove any air bubbles that form in the jars.
5. Wipe the rims: Wipe the rims of the jars with a clean cloth to ensure a proper seal.
6. Seal the jars: Place the lids and rings on the jars, tightening them securely.

Canning:

1. Process in a water bath: Place a rack in the bottom of a large stockpot. Fill the pot with water to about 1 inch above the tops of the jars. Bring the water to a rolling boil. Carefully lower the jars into the boiling water, ensuring they are fully submerged.
2. Process for 10 minutes: Process the jars for 10 minutes, starting the timer once the water returns to a full rolling boil.
3. Remove and cool: Carefully remove the jars from the boiling water and place them on a clean, dry towel. Allow the jars to cool completely, undisturbed. You should hear a distinct “popping” sound as the lids seal.

Storage and Enjoyment:

1. Check for seals: After the jars have cooled, check that the lids have sealed properly. The lids should be slightly concave and not move when pressed.
2. Store in a cool, dark place: Store the sealed jars in a cool, dark place. Your bread and butter pickles will be ready to eat in about 2 weeks, but they will continue to improve in flavor over time.

Tips:

• Experiment with spices: Try adding different spices to your pickles for unique flavors. Use dill seed for a classic touch, or experiment with ginger, garlic, or coriander seeds.
• Use fresh cucumbers: For the best flavor and texture, use fresh, firm pickling cucumbers.
• Don’t overpack the jars: Leaving enough headspace is crucial for proper sealing and preventing spoilage.
• Always follow safe canning practices: Properly sterilize your equipment and follow the canning process carefully to ensure your pickles are safe to eat.

Making your own bread and butter pickles is a fun and rewarding experience. Enjoy the satisfying crunch and the sweet, tangy flavor of these delicious homemade pickles!