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Bread and Butter Pickles Recipe

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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.

A bowl full of bread and butter pickles surrounded by jars of homemade bread and butter pickles in cans.

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.

Canning jars for pickles being sterilized in boiling water.

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.

A large bowl of sliced cucumbers soaking in salt water.

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.

A large pot full of bread and butter pickle brine.

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.

A large pot filled with cooking bread and butter pickles

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.

Canning bread and butter pickles, and placing the hot pickles into sterilized jar.

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.

Four jars of homemade bread and butter pickles.

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.

Want to Try this Pickle Recipe? Pin it so you have it!

Four jars of easy to make bread and butter pickles. The pickles are sliced and you can see layers of pickling spice in the bottom of each jar.
A bowl full of bread and butter pickles surrounded by jars of homemade bread and butter pickles in cans.

Bread and Butter Pickles Recipe

A tart not too sweet bread and butter pickle recipe for canning. These bread and butter pickles are fantastic on hamburgers and sandwiches.
Print Recipe
Prep Time:20 mins
Cook Time:4 mins
12 hrs
Total Time:12 hrs 24 mins

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.
    A large bowl of sliced cucumbers soaking in salt water.

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.
    A large pot full of bread and butter pickle brine.
  • 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.
    A large pot filled with cooking bread and butter pickles
  • 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.
    Canning bread and butter pickles, and placing the hot pickles into sterilized jar.
  • 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.
Course: Side Dish
Cuisine: American, Canadian
Keyword: bread and butter pickles recipe
Servings: 6 pints

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