Bread and Butter Pickles

These Bread and Butter Pickles are a delightful combination of sweet and sour flavors that you can enjoy all year round. Perfect for sandwiches, burgers, or as a stand-alone snack, these pickles add a burst of flavor to any dish. Whether you’re planning a picnic or just looking to elevate your meals at home, this recipe offers an easy way to preserve cucumbers with a homemade touch.

Why You’ll Love This Recipe

• Easy to Make: With straightforward steps, you’ll be enjoying your homemade pickles in no time.
• Versatile Use: Great on sandwiches, burgers, or as a topping for salads.
• Long-Lasting Flavor: Can be canned for long-term storage so you can enjoy them anytime.
• Customizable Recipe: Adjust the sweetness or spices to fit your personal taste.
• Cost-Effective: Using seasonal cucumbers can save you money while providing delicious results.

Tools and Preparation

Before getting started on your Bread and Butter Pickles, gather your tools and equipment. Having everything ready will make the process smoother and more enjoyable.

Essential Tools and Equipment

• Canning jars (5 pint jars)
• Canner
• Jar lifters
• Funnels
• Colander

Importance of Each Tool

• Canning jars: Essential for storing your pickles safely while preserving their flavor.
• Canner: Helps to ensure that the jars are processed correctly for safe long-term storage.
• Jar lifters: Make it easy to handle hot jars without risking burns or spills.

Ingredients

These bread and butter pickles are a sweet and sour pickle that can easily be canned for extended storage, or made into a batch of delicious refrigerator pickles.

• 10 cups sliced cucumbers (Approx. 3 ¼ lbs or 1.48 kg. (¼” slices))
• 4 medium onions (thinly sliced)
• ½ cup pickling salt
• 3 1/2 cups white vinegar (minimum 5% acidity)
• 2 cups granulated sugar
• 2 tablespoons whole mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon ground turmeric

How to Make Bread and Butter Pickles

Step 1: Prepare the Cucumbers and Onions

1. Add the sliced cucumbers to a very large non-reactive bowl (glass, ceramic, stainless steel).
2. Add in the onions, and sprinkle with the canning salt.
3. Stir well to combine and coat the cucumbers and onions with salt.
4. Cover the bowl with a damp towel or plastic wrap and allow it to rest at room temperature for 2 hours.

Step 2: Prepare Your Jars

1. With about 45 minutes left before the time is up, start preparing your jars, lids, and canner.
2. Wash all of your equipment (jars, rings, jar lifters, funnels).
3. Fill your canner with water and bring it to a boil while placing your jars inside carefully (5-6 pint jars).
4. Maintain boiling for 5-10 minutes before removing from heat.

Step 3: Heat Up Your Lids

1. Add the canning lids to a small saucepan filled with water.
2. Bring to a low simmer; keep warm until needed for processing the jars.

Step 4: Rinse Cucumbers and Onions

1. Transfer the mixture from step one to a colander placed over the sink.
2. Drain off any excess liquid while rinsing with cool running water to remove much of the salt from the vegetables.

Step 5: Prepare The Brine

1. In a large stainless or nonreactive saucepan, add vinegar, sugar, mustard seeds, celery seeds, and turmeric.
2. Whisk together until combined; bring everything to a boil over medium-high heat while stirring often.

Step 6: Combine Vegetables with Brine

1. Once boiling, stir in the drained cucumbers and onions.
2. Return everything back to a boil.

Step 7: Pack Your Jars

1. Remove the jars from hot water; empty them out carefully.
2. Pack vegetables into hot jars leaving a generous ½ headspace at the top.
3. Ladle in liquid brine over vegetables ensuring they are fully covered.

Step 8: Seal The Jars

1. Wipe rims clean with a towel; place lids on each jar.
2. Secure each jar with a canning ring until fingertip tight.

Step 9: Process The Jars

1. Place each jar back into the canner ensuring they are covered by about two inches of water.
2. Bring back to boil; lid in place allows processing for at least 10 minutes.

Step 10: Cool Down And Store

1. Turn off heat after processing time; remove lid allowing them to rest in there for another five minutes.
2. After resting period is over transfer jars undisturbed for at least 24 hours where they will seal properly.

After making these Bread and Butter Pickles following this guide will ensure you have deliciously preserved flavors ready whenever desired!

How to Serve Bread and Butter Pickles

Bread and butter pickles are a delightful addition to many meals. Their sweet and tangy flavor enhances a variety of dishes, making them a versatile condiment in your kitchen.

On Sandwiches

• Classic Deli Sandwich: Layer bread and butter pickles on turkey or ham sandwiches for extra crunch.
• Veggie Delight: Add slices to a veggie sandwich for a refreshing twist.

With Charcuterie Boards

• Cheese Pairing: Serve alongside sharp cheeses like cheddar or gouda to balance flavors.
• Meat Accompaniment: Include pickles with cured meats like salami or prosciutto for a savory experience.

As a Snack

• Straight from the Jar: Enjoy them right out of the jar for a quick, tangy snack.
• With Crackers: Pair with your favorite crackers and cheese for an easy appetizer.

In Salads

• Potato Salad Boost: Mix chopped bread and butter pickles into potato salad for added zest.
• Tuna Salad Enhancer: Stir diced pickles into tuna salad for an unexpected flavor kick.

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How to Perfect Bread and Butter Pickles

Perfecting your bread and butter pickles takes careful attention to detail. Here are some tips to ensure your pickles turn out delicious every time.

• Use Fresh Cucumbers: Select firm cucumbers that are free from blemishes to ensure crispness in your pickles.
• Salt Rinse Well: After salting the cucumbers, rinse them thoroughly to avoid overly salty pickles in the final product.
• Monitor Brine Temperature: Always bring the brine to a boil before adding vegetables; this helps preserve flavors and textures.
• Leave Headspace: When packing jars, leave proper headspace (½ inch) to allow for expansion during processing.
• Check Seals Properly: After cooling, check that each jar has sealed properly by pressing down in the center of the lid. If it pops back, refrigerate immediately.

Best Side Dishes for Bread and Butter Pickles

Bread and butter pickles pair wonderfully with various side dishes that complement their sweetness. Here are some great options to serve alongside:

1. Coleslaw: The creaminess of coleslaw balances the tangy taste of the pickles beautifully.
2. Potato Chips: Serve with crispy potato chips for a fun crunch factor alongside your meal.
3. Baked Beans: The sweetness of baked beans pairs well with the tartness of bread and butter pickles.
4. Cornbread: A slice of cornbread adds a hearty touch that works well with these flavorful pickles.
5. Deviled Eggs: Top deviled eggs with pickle slices for a delightful twist on this classic dish.
6. Macaroni Salad: Mix in diced bread and butter pickles to give macaroni salad an extra kick of flavor.
7. Grilled Vegetables: Roasted or grilled veggies offer a healthy contrast that complements the sweetness of the pickles.

Common Mistakes to Avoid

Making Bread and Butter Pickles at home can be rewarding, but it’s important to avoid some common pitfalls.

• Using the wrong cucumbers – Always choose fresh, firm cucumbers. Pickling cucumbers, like Kirby or Persian varieties, work best for this recipe.
• Skipping the salt step – Don’t skip salting your cucumbers and onions. This step draws out excess moisture and enhances flavor.
• Not measuring ingredients accurately – Precision is key in pickling. Use a kitchen scale for accuracy, especially for vinegar and sugar.
• Ignoring sterilization – Ensure all jars and lids are properly sterilized before canning. This prevents spoilage and ensures a good seal.
• Overpacking the jars – Leave enough headspace in each jar (at least ½ inch). This allows for proper sealing and expansion of the brine during processing.

Storage & Reheating Instructions

Refrigerator Storage

• Store opened jars in the refrigerator.
• Consume within 2 months for best quality.

Freezing Bread and Butter Pickles

• For long-term storage, freeze pickles in airtight containers.
• They can last up to a year in the freezer, although texture may change.

Reheating Bread and Butter Pickles

• Oven – Preheat to 350°F (175°C), place pickles in an oven-safe dish covered with foil until warmed through.
• Microwave – Heat on medium power in short bursts of 30 seconds, stirring in between until desired warmth is reached.
• Stovetop – Place pickles in a saucepan over low heat; stir occasionally until warmed through.

Frequently Asked Questions

Here are some common questions about making Bread and Butter Pickles.

How long do Bread and Butter Pickles last?

When stored properly in the refrigerator, opened jars of Bread and Butter Pickles can last up to 2 months. Unopened jars can last for over a year if canned correctly.

Can I use other types of cucumbers?

Yes! While pickling cucumbers are preferred, you can use regular cucumbers. Just be aware that they may release more moisture than pickling varieties.

What is the difference between sweet and dill pickles?

Sweet pickles like Bread and Butter Pickles are made with sugar for sweetness, whereas dill pickles focus on saltiness with dill seasoning for flavor.

Can I adjust the sweetness of my pickles?

Absolutely! You can decrease or increase the amount of sugar based on your taste preference. Just remember that it may alter the final flavor profile slightly.

Are Bread and Butter Pickles safe to eat if they don’t seal properly?

If any jars do not seal after 24 hours, move them to the refrigerator immediately to consume within a week or two.

Final Thoughts

These Bread and Butter Pickles offer a delightful balance of sweet and tangy flavors that enhance any meal. With simple ingredients and straightforward steps, you can create a batch tailored to your taste. Feel free to experiment with spices or even add some heat with red pepper flakes for a unique twist!

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Bread and Butter Pickles

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: About 5 pint jars (serves approximately 20) 1x

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Description

Bread and Butter Pickles are a delightful blend of sweet and tangy flavors that elevate any dish. Whether you’re adding them to sandwiches, burgers, or enjoying them straight from the jar, these homemade pickles provide a burst of flavor that complements a variety of meals. This easy recipe allows you to preserve fresh cucumbers for long-term enjoyment, making it perfect for picnics or simply enhancing your everyday meals. With customizable sweetness and spice levels, you can create a batch tailored to your taste. Get ready to enjoy these crunchy delights all year round!

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Ingredients

Scale 1x2x3x

• 10 cups sliced cucumbers
• 4 medium onions (thinly sliced)
• ½ cup pickling salt
• 3 ½ cups white vinegar
• 2 cups granulated sugar
• 2 tablespoons whole mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon ground turmeric

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Instructions

1. In a large non-reactive bowl, combine sliced cucumbers and onions with pickling salt. Stir well and let rest for 2 hours.
2. Prepare your canning jars by washing them and boiling in water for 5-10 minutes.
3. Simmer canning lids in water while rinsing the cucumber-onion mixture in a colander to remove excess salt.
4. In a saucepan, mix vinegar, sugar, mustard seeds, celery seeds, and turmeric; bring to a boil.
5. Add drained cucumbers and onions to the brine and return to a boil.
6. Pack vegetables into jars with headspace; pour hot brine over them.
7. Seal jars with lids and process in boiling water for at least 10 minutes.
8. Cool jars undisturbed for at least 24 hours.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Condiment
• Method: Canning
• Cuisine: American

Nutrition

• Serving Size: 1/4 cup (60g)
• Calories: 70
• Sugar: 16g
• Sodium: 460mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: <1g
• Cholesterol: 0mg