A tart not too sweet bread and butter pickle recipe for canning. These bread and butter pickles are fantastic on hamburgers and sandwiches.
Course Side Dish
Cuisine American, Canadian
Keyword bread and butter pickles recipe
Prep Time 20minutes
Cook Time 4minutes
Total Time 12hours24minutes
5lbspickling cucumbers(about 3 quarts or 6 pints)
3 ½cups pickling vinegar
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.