Bread and Butter Pickles Canning: A Delicious and Easy Recipe
Bread and butter pickles are a classic summertime treat, with their sweet and tangy flavor, bright color, and satisfying crunch. Canning them yourself allows you to enjoy this delicious condiment year-round while also preserving fresh, seasonal ingredients. This guide will walk you through the process of canning bread and butter pickles, so you can savor their flavor long after the summer ends.
Ingredients You'll Need:
- Pickles: Choose firm, crisp cucumbers that are approximately 3-4 inches in length. Wash and trim them, removing the blossom end.
- Vinegar: White vinegar is ideal for this recipe.
- Sugar: Granulated sugar provides the sweetness that balances the tanginess of the vinegar.
- Salt: Salt helps to firm the pickles and enhance their flavor.
- Pickling Spices: A blend of spices adds depth and complexity to the flavor. Common spices include mustard seed, celery seed, black peppercorns, and dill seed. You can also use commercially available pickling spice blends.
- Garlic: Optional but adds a nice savory flavor.
Equipment You'll Need:
- Canning Jars: Quart or pint jars are ideal for canning bread and butter pickles.
- Canning Lids and Bands: New lids are crucial for a safe seal. Bands can be reused.
- Canning Pot: A large stockpot designed specifically for canning, with a rack to hold the jars.
- Jar Lifter: A tool used to safely remove hot jars from the canning pot.
- Jar Funnel: Makes filling jars easier and cleaner.
- Measuring Cups and Spoons: For accurate measuring of ingredients.
- Ladle: For pouring hot liquid into jars.
- Kitchen Towel: To dry jars and lids.
- Rubber Gloves: Protect your hands from hot jars and liquid.
Instructions:
1. Prepare the Cucumbers:
- Wash the cucumbers thoroughly and trim the ends.
- Slice the cucumbers into thin, even slices, about 1/8 inch thick.
- Place the cucumber slices in a large bowl and add the salt.
- Stir well and let the cucumbers sit for 2-4 hours. This process draws out excess water, making the pickles crispier.
2. Prepare the Brine:
- In a large saucepan, combine the vinegar, sugar, pickling spices, and garlic (if using).
- Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
- Reduce heat and simmer for 5 minutes, allowing the flavors to meld.
3. Pack the Jars:
- Sterilize the jars and lids: Place the jars in a large pot of water and bring to a boil for 10 minutes.
- Wash and dry the bands.
- Pack the cucumbers tightly into the sterilized jars.
- Pour the hot brine over the cucumbers. Leave about 1/2 inch of headspace at the top of the jars.
4. Process the Jars:
- Wipe the rims of the jars with a clean, damp kitchen towel. Ensure no brine or food particles remain.
- Place the sterilized lids on the jars and screw on the bands. Tighten the bands until they are fingertip tight.
- Place the jars in the canning pot. Make sure the jars are submerged in water by at least 1 inch.
- Bring the water to a rolling boil. Follow the processing time for your specific altitude. Generally, quarts are processed for 10 minutes and pints for 5 minutes.
- After the processing time, carefully remove the jars from the pot. Place them on a rack or clean towel to cool completely.
5. Check the Seals:
- As the jars cool, you should hear a distinct "popping" sound as the lids seal.
- To confirm a good seal, press down on the center of the lid. If it doesn't flex, the seal is good.
- Store the sealed jars in a cool, dark place.
Enjoy Your Homemade Bread and Butter Pickles!
Now that your bread and butter pickles are ready, enjoy them on sandwiches, burgers, salads, or as a delicious side dish. They will last for several months in a cool, dark place. Remember, homemade bread and butter pickles make a delightful and personalized gift for friends and family.
