Canning Bread and Butter Pickles - Sweet Cucumber Slices

Canning Bread and Butter Pickles is the perfect way to capture the fresh taste of summer cucumbers in a delightfully sweet and tangy pickle. This recipe yields crispy, sweet cucumber slices that are ideal for sandwiches, burgers, or simply enjoyed straight from the jar.

Jump To :

What are Bread and Butter Pickles?

Bread and Butter Pickles are a type of sweet pickle made with sliced cucumbers, onions, and a tangy, slightly sweet brine. Unlike dill pickles, which rely on a strong dill flavor, bread and butter pickles are characterized by their balanced sweetness, tanginess, and slightly crunchy texture.

The name “bread and butter” is rumored to have originated during the Great Depression when a family used excess cucumbers to make pickles, which they traded for bread and butter. These pickles offer a unique flavor profile that complements a wide range of dishes. If you’re ready to embark on a culinary adventure and preserve the taste of summer, grab your cucumbers, jars, and let’s get pickling!

Key Ingredients for Canning Bread and Butter Pickles:

Here are the ingredients you’ll need to make your own delicious bread and butter pickles:

6 pounds of pickling cucumbers: Use smaller, evenly-sized cucumbers for the best results. Wash thoroughly and slice into 1/4-inch thick rounds.
2 large onions: Yellow or white onions work well. Slice thinly.
1 green bell pepper: Seeded and chopped. Adds a subtle sweetness and color.
1/4 cup canning salt: Do not use iodized salt, as it can darken the pickles and affect the brine.
4 cups white vinegar (5% acidity): Distilled white vinegar ensures proper acidity for safe canning.
3 cups granulated sugar: Adjust to your taste, but this amount provides a balanced sweetness.
2 tablespoons mustard seed: Adds a pungent flavor and aroma.
1 1/2 teaspoons celery seed: Contributes a subtle, earthy note.
1 teaspoon ground turmeric: Provides color and a mild, peppery flavor.
1/2 teaspoon ground cloves: Adds warmth and depth.

How to Make Canning Bread and Butter Pickles:

This recipe is surprisingly easy, resulting in crisp, sweet pickles perfect for any meal. The combination of simple ingredients creates a balanced, tangy, and sweet flavor that will elevate sandwiches and snacks. This recipe takes about 2 hours, including prep and processing time. Now, let’s get started!

Step-by-Step Instructions:

Prepare the Cucumbers and Vegetables: Wash the cucumbers thoroughly. Slice them into 1/4-inch thick rounds. Peel and thinly slice the onions. Seed and chop the green bell pepper.
Combine and Salt: In a large, non-reactive bowl (stainless steel or glass), combine the sliced cucumbers, onions, and green bell pepper. Sprinkle the canning salt over the mixture. Mix well to ensure the salt is evenly distributed.
Let Stand: Cover the bowl with a clean kitchen towel or plastic wrap. Let the mixture stand at room temperature for 2 hours to draw out excess moisture. This step is crucial for crispy pickles.
Rinse and Drain: After 2 hours, rinse the cucumber mixture thoroughly under cold running water to remove the salt. Drain well in a colander. You can gently press the mixture to remove as much water as possible.
Prepare the Brine: In a large stainless steel saucepan, combine the white vinegar, sugar, mustard seed, celery seed, turmeric, and cloves.
Bring to a Boil: Bring the brine mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved.
Add Vegetables to Brine: Add the drained cucumber mixture to the boiling brine.
Return to a Simmer: Return the mixture to a simmer over medium heat. Cook for about 10 minutes, stirring occasionally, until the cucumber slices turn a slightly darker shade of green but remain crisp.
Prepare Canning Jars: While the pickles are simmering, prepare your canning jars. Wash the jars, lids, and bands in hot, soapy water. Rinse well. Sanitize the jars by placing them in a boiling water canner with water covering them by at least an inch. Bring the water to a boil and boil for 10 minutes. Keep the jars hot until ready to use. Keep lids in hot water to soften the sealing compound.
Pack Jars: Using a jar lifter, carefully remove a sterilized jar from the canner. Ladle the hot pickle mixture into the jar, leaving 1/2 inch of headspace. Headspace is the space between the food and the top of the jar.
Remove Air Bubbles: Use a non-metallic spatula or bubble remover tool to gently press down on the pickles and release any trapped air bubbles. Add more pickle mixture if needed to maintain the 1/2 inch headspace.
Wipe Jar Rim: Use a clean, damp cloth to wipe the rim of the jar to remove any spills or residue.
Apply Lid and Band: Place a sterilized lid on the jar, ensuring the sealing compound is in contact with the jar rim. Screw on a canning band fingertip tight. This means tightening the band until you feel resistance, then backing off slightly.
Process in Boiling Water Canner: Carefully lower the filled jars into the boiling water canner, ensuring the jars are covered by at least 1 inch of water. Bring the water back to a rolling boil.
Process for 10 Minutes: Process the jars for 10 minutes for pint (16 oz) jars and 15 minutes for quart (32 oz) jars. Adjust processing time for altitude. Increase processing time by 1 minute for every 1,000 feet above sea level.
Turn off Heat and Wait 5 Minutes: After the processing time is complete, turn off the heat and let the jars sit in the hot water for 5 minutes before removing them. This helps prevent siphoning (loss of liquid from the jars).
Remove Jars and Cool: Using a jar lifter, carefully remove the jars from the canner and place them on a towel-lined surface, leaving space between the jars for air circulation.
Check for Seal: Let the jars cool undisturbed for 12-24 hours. After the jars have cooled, check the seals. Press down on the center of each lid. If the lid does not flex or pop back up, the jar is sealed. If a jar did not seal, you can reprocess it with a new lid and process for the full time, or store it in the refrigerator and use within a week or two.
Label and Store: Remove the canning bands (you can reuse these for your next batch). Wash the sealed jars with soap and water to remove any stickiness. Label the jars with the date and contents and store them in a cool, dark place for at least 2 weeks before opening to allow the flavors to develop.

Why You’ll Love This Bread and Butter Pickles:

One of the best things about these Bread and Butter Pickles is their incredibly balanced flavor profile – the perfect harmony of sweet, tangy, and slightly savory. Home canning is an excellent way to save money by using seasonal produce at its peak freshness and lower cost. The crisp texture of fresh cucumbers preserved in a vibrantly seasoned brine makes them irresistible.

Compared to traditional dill pickles, which can sometimes be overpowering, bread and butter pickles offer a sweeter tang that perfectly complements sandwiches and burgers. Why not give this sweet and tangy treat a try and start enjoying homemade deliciousness today?

What to Serve Bread and Butter Pickles With

Bread and Butter Pickles are incredibly versatile and complement a wide variety of dishes. Here are a few serving suggestions:

Sandwiches and Burgers: Add a layer of these pickles to your favorite sandwiches, burgers, and hot dogs for a sweet and tangy crunch.
Charcuterie Boards: Include them on a charcuterie board along with cheeses, meats, and crackers for a delightful snacking experience.
Tuna Salad or Egg Salad: Chop them up and mix them into tuna salad or egg salad for added flavor and texture.
Grilled Meats: Serve them as a side with grilled chicken, pork, or fish.
On Their Own: Enjoy them straight from the jar as a snack or appetizer.

Top Tips for Perfecting Bread and Butter Pickles:

Use Fresh, Firm Cucumbers: This is crucial for crisp pickles. Avoid cucumbers that are soft or have blemishes.
Don’t Skip the Salting Step: Salting the cucumbers helps draw out excess moisture, resulting in crispier pickles.
Use Canning Salt: Table salt contains iodine, which can darken pickles and make the brine cloudy.
Pack Tightly, But Not Too Tightly: Pack the jars with cucumbers, leaving enough headspace for proper sealing. Overpacking can prevent the jars from sealing properly.
Don’t Overcook the Pickles: Overcooking can make the pickles soft and mushy. Cook them just until they turn a slightly darker shade of green.
Adjust Sweetness to Taste: If you prefer a less sweet pickle, reduce the amount of sugar in the brine.
Let the Flavors Develop: Allow the pickles to sit for at least 2 weeks before opening them to allow the flavors to fully develop.
Sterilize Jars and Lids: Following all steps for safe canning will ensure preservation for up to a year.
Always use new lids: The sealing compound on used lids may not properly seal to jar.

5 Facts about Bread and Butter Pickles:

The name “bread and butter pickles” allegedly came from a family who traded the pickles for bread and butter during the Great Depression.
Bread and butter pickles are characteristically sweet and tangy, distinguishing them from dill pickles.
Turmeric, a key ingredient, gives bread and butter pickles their signature yellow color.
Adding extra turmeric can increase the color and give that golden brown appearence.
Historically, pickling was a way to preserve foods before refrigeration was widely available.

Storing and Reheating Tips:

Storing:

Unopened Jars: Properly canned and sealed jars of bread and butter pickles can be stored in a cool, dark, and dry place for up to 1 year. Avoid storing them in direct sunlight or in areas with fluctuating temperatures.
Opened Jars: Once opened, store the jar of pickles in the refrigerator. They should remain fresh for several weeks, but be sure to check for any signs of spoilage (such as cloudiness or off-odor) before consuming.

Reheating (N/A): Bread and butter pickles are not typically reheated. They are best enjoyed cold, straight from the jar.

Final Thoughts:

Canning your own Bread and Butter Pickles is a fun and rewarding experience that allows you to enjoy the taste of summer all year round. These sweet and tangy pickles are a versatile condiment that can be used in a variety of dishes. And with this comprehensive guide, you’ll have all the knowledge you need to create your own perfect batch of Canning Bread and Butter Pickles. Happy canning!

Read More also:

Bread and Butter Pickles FAQs:

Q: Can I use different types of cucumbers?

A: Pickling cucumbers are ideal for their firm texture and smaller size. However, you can use other types of cucumbers, but be sure to remove the seeds if they are large.

Q: Can I reduce the amount of sugar?

A: Yes, you can adjust the amount of sugar to your taste. However, be mindful that reducing the sugar too much may affect the texture and preservation of the pickles. To find the right balance, start by reducing the sugar by a small amount (e.g., 1/4 cup) and adjust further in future batches if needed.

Q: Can I use a different type of vinegar?

A: Distilled white vinegar (5% acidity) is recommended for canning pickles because it provides the proper acidity for safe preservation and its neutral flavor doesn’t overpower the pickles. Using other types of vinegar may result in a different flavor profile and may not be safe for canning.

Q: How long do I need to wait before opening the jars?

A: It’s best to wait at least 2 weeks before opening the jars to allow the flavors to fully develop.

Q: What if my pickles are too soft?

A: Soft pickles can be caused by several factors: using overly ripe cucumbers, not salting the cucumbers properly, or overcooking them during processing. Be sure to use fresh, firm cucumbers, salt them for the recommended time, and cook them just until heated through.

Q: Is it safe to reuse canning lids?

A: No, it is not safe to reuse canning lids. Once a canning lid has been used, the sealing compound is compromised, and it may not seal properly in subsequent canning processes. Always use new canning lids when canning.

Q: How do I adjust the processing time for higher altitudes?

A: Increase the processing time by 1 minute for every 1,000 feet above sea level.

Q: My brine looks cloudy, what could this be from?

A: Cloudy brine can be caused by using iodized salt. Canning is safer with canning or kosher salt and it keeps a bright, clear brine.

Canning Bread and Butter Pickles – Sweet Cucumber Slices