Bread and Butter Pickles: A Sweet and Tangy Delight You Can Can!
Ah, the classic crunch of a bread and butter pickle! These sweet and tangy treats are a beloved staple of summer barbecues and picnics. But what's even better than enjoying them fresh? Canning them at home for delicious pickles all year round!
Why Make Your Own Bread and Butter Pickles?
- Control the ingredients: You decide the perfect balance of sweet and tangy, and choose the freshest cucumbers for the best flavor.
- No artificial ingredients: Skip the preservatives and create a wholesome, homemade treat.
- Save money: Making your own pickles is often more economical than buying them at the store.
- A rewarding process: There's a sense of accomplishment that comes with creating something delicious from scratch!
Bread and Butter Pickle Canning Recipe:
This recipe makes approximately 7 pints of pickles:
Ingredients:
- 4 pounds pickling cucumbers (about 20)
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 2 cups sugar
- 1/2 cup water
- 1/4 cup salt
- 1 teaspoon turmeric (optional, for a golden hue)
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon dill seeds
Equipment:
- 7 pint jars with lids and rings
- Large pot for boiling water
- Canning rack
- Jar lifter
- Ladle
- Large pot for boiling the pickle brine
Instructions:
1. Prepare the Cucumbers:
- Wash and trim the cucumbers.
- Cut into 1/4-inch slices or leave whole, depending on preference.
2. Prepare the Brine:
- In a large pot, combine both vinegars, sugar, water, salt, and spices.
- Bring the brine to a boil over medium heat, stirring until sugar is dissolved.
- Reduce heat to low and simmer for 5 minutes.
3. Pack the Jars:
- Wash and sterilize the jars, lids, and rings in boiling water for 10 minutes.
- Pack the cucumber slices tightly into the jars, leaving 1/2 inch of headspace.
4. Pour the Brine:
- Carefully pour the hot brine over the cucumbers, leaving 1/2 inch of headspace.
- Use a ladle to remove any air bubbles.
5. Process the Jars:
- Wipe the jar rims clean with a damp cloth.
- Place the lids and rings on tightly.
- Place jars on a canning rack in a large pot filled with enough water to cover the jars by 2 inches.
- Bring the water to a boil, then process the jars for 10 minutes, adjusting for altitude if necessary.
6. Cool and Store:
- Remove jars from the boiling water bath and let cool completely.
- Check for proper sealing (lids should be concave).
- Store in a cool, dark place for up to a year.
Tips:
- Use fresh, crisp cucumbers: Avoid overripe or soft cucumbers for the best results.
- Add your own twist: Experiment with different spices like peppercorns, garlic, or ginger.
- Adjust the sweetness: If you prefer less sweet pickles, reduce the sugar by a quarter cup.
- Canning safety: Always follow proper canning procedures and safety guidelines.
Enjoy your homemade bread and butter pickles! They are perfect on sandwiches, in salads, or enjoyed straight from the jar.
