Bread and Butter Pickles Recipe
For certain recipes like this Bread and butter Pickles Recipe you typically see headings like Old Fashioned, Classic, or like Grama use to make. I am not sure how to feel about that, because this Grama is making and sharing pickles I first made as a teenage wife in the 70s. This recipe is simple, classic, time honoured and proven. We make them to use on hamburgers and sandwiches.
Grama thoughts on canning. I learned to can in my teens, living across town from my mother, with no internet of course, and no car either. Pickles are the easiest to make (most acidic), followed by canned jams, fruit and finally meats (needs a pressure cooker). If your new to canning a small batch of pickles is a wonderful way to start.
Canning Pickles
Canning foods has two basic categories, high acid and low acid. Pickles are high acid so there is no need to use a pressure canner making them very easy to can. I promise, if you can boil water you can make homemade pickles. The thing to watch out for is safety and cleanliness.
Sterilizing Jars and Lids
There are four ways to sterilize jars, in the oven, dishwasher, microwave and stove top. The method I choose depends on how many jars I need to sterilize. This recipe makes six pint jars of bread and butter pickles so I suggest simply boiling the jars on the stove top 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 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.
How to Make Bread and Butter Pickles
Bread & Butter Pickle Ingredients
5 lbs pickling cucumbers
4 tsp pickling salt
3 1/2 cups pickling vinegar
1 cup water
2 cups white sugar
6 teaspoons pickling spice
The Day Before -Scrub fresh cucumbers and slice thinly (1/8″).
Place the sliced cucumbers into a large bowl. Mix together 4 tsp pickling salt and cup of water. Stir until salt is dissolved, pour over cucumbers. Add more water just to cover the cucumbers. 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
Add the pickling vinegar, water, white sugar and pickling spice into a very large large pot. Stir well.
Add the slice cucumbers to the brine, over medium high heat bring the cucumber and brine mixture to a soft boil, stirring regularly. Once boiling let the pickled boil for boil for 4 minutes.
Pack the hot pickles into the hot sterilized jars, one jar at a time. Place the hot lid and ring on top seal to a finger tightness. Set aside and let cool.
Don’t touch the jars while cooling. As the jars cool you will hear them “pop”. Once the jars are cooled, push on the lids to test if they are sealed.
If the lids push down and you hear a warbling sound, the jar isn’t sealed. This can happen for lots of reasons, maybe the jar wasn’t hot enough, or their isn’t quite enough brine etc. If a jar doesn’t seal, store it in the fridge instead of the cupboard. Eat the refrigerated pickles 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 flavour leave canned pickles for about six weeks before eating, this gives your pickles time to ferment.
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Bread and Butter Pickles Recipe
Ingredients
- 5 lbs pickling cucumbers (about 3 quarts or 6 pints)
- 4 tsp pickling salt
- 3 ½ cups pickling vinegar
- 1 cup water
- 2 cups white sugar
- 6 tsp pickling spice
Instructions
The Day Before
- Scrub fresh cucumbers and slice thinly (1/8").
- Place the sliced cucumbers into a large bowl. Mix together 4 tsp pickling salt and cup of water. Stir until salt is dissolved, pour over cucumbers. Add more water just to cover the cucumbers. Cover in plastic wrap and place in the fridge overnight.
Making the Bread and Butter Pickles
- Start by making the pickling brine. Add the pickling vinegar, water, white sugar and pickling spice into a very large large pot. Stir well.
- Add the slice cucumbers to the brine, over medium high heat bring the cucumber and brine mixture to a soft boil, stirring regularly. Once boiling let the pickled boil for boil for 4 minutes.
- Pack the hot pickles into the hot sterilized jars, one jar at a time. Place the hot lid and ring on top seal to a finger tightness. Set aside and let cool.
- Don't touch the jars while cooling. As the jars cool you will hear them "pop". Once the jars are cooled, push on the lids to test if they are sealed.
- If the lids push down and you hear a warbling sound, the jar isn't sealed. This can happen for lots of reasons, maybe the jar wasn't hot enough, or their isn't quite enough brine etc. If a jar doesn't seal, store it in the fridge instead of the cupboard. Eat the refrigerated pickles within two months.
Other Classic Pickle Recipes
Homemade Sweet Pickle Relish
Every year we make jars and jar of this sweet pickle relish recipe. Its always well received and family often asks us for jars to take home. Its full of flavour, amazing on hot dogs or rice and easy to make.
Dilled Pickled Carrots and Beans
Instead of just making dilled carrots or beans, I learned to make them together instead. The dilled carrots and beans look nice in the jars, the flavours mix subtly and its wonderful to have the variety for charcuteries and buffets from just one jar instead of two.
Classic Dill Pickle Recipe
Everyone favorite pickle, this dill pickle recipe uses basic ingredients so the flavour of the dill really comes through. Lots of salty crunch and always a welcome addition to a buffet or pot luck.