Bread and Butter Pickles Recipe Refrigerator or Canned

For certain recipes like this Bread and Butter Pickles Recipe, you typically see headings like Old Fashioned, Classic, or Grama used to make. I am unsure how to feel about that because this Grama is making and sharing old-fashioned bread and pickles I first made eons ago. This recipe is simple, classic, time-honored, and proven. Pickles are the easiest to make (most acidic), followed by canned jams, fruit, and finally meats (needs a pressure cooker). If you’re new to canning a small batch of pickles is a wonderful way to start. We make them to use on hamburgers and sandwiches.

Canning Pickles

Pickles are high in acid so they are straightforward to make, and don’t require a pressure canner. Canned foods have two basic categories, high acid and low acid. The only thing you need to be aware of is cleanliness. Pay attention to how clean everything you use is, clean counters, towels, jars, and well-washed hands. You want to avoid bacteria as much as possible.

Note: One of the best online references for canning is the USDA’s Complete Guide to Home Canning It’s a great resource and free to use.

Canning Equipment

You need a few basic items for the canning bread and butter pickles.

• Water bath canner with metal ring bottom
• Canning jar lifter tongs
• Sealable canning jars with rings, and brand-new metal lids. Do not reuse canning lids.

How to Get Crunchy Pickles

Everyone wants their pickles to be crunchy. The secret to crunchy pickles is in selecting the right cucumbers.

• Use the types of cucumbers meant for pickling. You want to use the small cucumbers about the size of your thumb. During canning season the grocery store typically has them in stock and labeled pickling cucumbers. This variety is referred to as “Kirby” cucumbers, they are recognizable because of their small size and prickles. Also, check out your local farmer’s market, they often have pickling cucumbers and they are often fresher.
• Always use the freshest pickling cucumbers possible.
• Make your homemade pickles as soon as you can, the longer you leave them waiting, the more likely you are to end up with soggy pickles.
• Keep your fresh pickles stored cold in the fridge, in a pan of cold water until your ready to use them.

Sterilizing Jars and Lids

There are four ways to sterilize jars, in the oven, dishwasher, microwave, and stovetop. This simple recipe makes 6 pint-sized jars of bread and butter pickles so I suggest simply boiling the jars on the stovetop to sterilize them.

Sterilize the canning jars, lids, and rings just before cooking the bread and butter pickles.

Wash and rinse your jars. Take a very large pot, and fill it with hot ( not boiling) water. Place the canning jars open-side up into the pot. Fill the pot with enough water to cover the jars plus an inch. If you have room you can place your rings and lids in the same pot, if not place them in a second pot and boil like the jars.

Bring the water to a boil and let boil for ten minutes. Once boiling turn the stove down but make sure the water keeps simmering.

Remove your jars one at a time as you need them, be cautious as the jars are hot. I use rubber ended tongs and a pot holder.

Homemade Bread and Butter Pickles Recipe

Ingredients

White vinegar and pickling vinegar are interchangeable in recipes, I prefer pickling vinegar for canning as it has a slightly higher acid count.

Use pickling salt instead of regular table salt or kosher salt. Pickling salt results in a clear uncloudy brine.

The Day Before -Scrub fresh cucumbers and slice thinly (1/8″).

Place the sliced cucumbers into a large bowl. Mix 4 tsp pickling salt and 1 cup of water. Stir until salt is dissolved, pour over cucumbers. Add more water to cover the cucumber slices. Cover in plastic wrap and place in the fridge overnight.

The Next Day – Drain away the salt water, then wash the sliced cucumbers in lots of clear water and drain again.

Make the Pickling Brine

Combine sugar, the pickling vinegar, water, and pickling spice into a very large pot. Stir well.

Combine cucumbers with the pickling brine in a large pot. Over high – medium heat bring the cucumber and brining liquid mixture to a soft boil, stirring regularly. If you adding thin onion slices, add them to the post as well. Once boiling let the pickles boil for boil for 4 minutes.

Pack the hot pickles into the hot jars, one jar at a time. Place the hot metal lid and ring on top and seal to a finger tightness. Set aside.

We used to make pickles to this point and called it hot-packed. We would cool them to room temperature sealing the lids. They are now called refrigerator bread pickles. If you want to skip water bath canning them you can. Stop here and store your bread and butter pickles in the fridge.

If you want to can the pickles for longer storage.

Water Bath Canning

Take a large hot water bath canner with a wire bottom. Fill with water so that the top of the jars will be fully submerged. Bring the water in the canner to a boil. Place the hot jars of pickles into the water using a jar lifter. Reheat back to a full boil and let boil for 10 minutes. Remember cooking cucumbers makes them lose their crunch, so carefully watch the processing time. The longer you cook the cucumbers, the softer your pickles will be.

Once processed, place jars onto a towel-covered rack and let cool completely. As the pickles cool you will hear the jar lids “pop”. Once the jars are cool, (24 hours), push the center of the lid to test if they have a good seal. If the lids push down the seal fails and you must store the bread and butter pickles in the fridge and use them within two months.

Storing Canned Pickles

For the best quality don’t make more pickles than your family can eat in a year. Store your canned pickles in a cool dark place. For the best flavor leave canned pickles for about six weeks before eating, this gives your pickles time to ferment.

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Other Classic Pickle Recipes