The Ultimate Guide to Canning Bread and Butter Pickles
Bread and butter pickles, with their sweet and tangy flavor, are a classic American condiment. They're perfect for burgers, hot dogs, sandwiches, or simply enjoyed on their own. Making your own bread and butter pickles is incredibly rewarding and surprisingly easy.
This article will guide you through the process of canning delicious bread and butter pickles from start to finish.
Ingredients You'll Need
For the Pickles:
- 2 pounds pickling cucumbers, about 1 inch in diameter
- 1/2 cup kosher salt
- 4 cups white vinegar
- 2 cups granulated sugar
- 1 teaspoon turmeric
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- 1 teaspoon black peppercorns
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
For the Canning:
- 1 pint jars with lids and rings (sterilized)
Preparing the Pickles
1. Wash and Slice: Wash the cucumbers thoroughly and trim off any ends. Slice the cucumbers into 1/4-inch thick rounds.
2. Brine the Cucumbers: Combine the kosher salt and 4 cups of cold water in a large bowl. Add the sliced cucumbers and let them sit, submerged in the brine, for at least 4 hours or overnight. This draws out excess moisture from the cucumbers, ensuring a crisp pickle.
3. Drain and Rinse: Drain the cucumbers and rinse them thoroughly with cold water.
Making the Pickle Brine
1. Combine Ingredients: In a large saucepan, combine the remaining 4 cups of white vinegar, sugar, turmeric, mustard seed, celery seed, black peppercorns, and red pepper flakes (if using).
2. Simmer and Dissolve: Bring the mixture to a simmer over medium heat, stirring occasionally, until the sugar has dissolved completely.
Canning the Bread and Butter Pickles
1. Pack the Jars: Pack the drained cucumbers tightly into the sterilized pint jars, leaving about 1/2 inch of headspace at the top.
2. Pour the Brine: Carefully pour the hot brine over the cucumbers in each jar, leaving 1/2 inch of headspace.
3. Remove Air Bubbles: Use a non-metallic tool (like a chopstick or the end of a butter knife) to remove any air bubbles that may have formed in the jars.
4. Wipe Rims: Wipe the jar rims with a clean, damp cloth to remove any spills or residue.
5. Seal and Process: Secure the lids and rings tightly onto the jars. Place the jars in a water bath canner (large pot with a rack), making sure the water level is at least 1 inch above the tops of the jars. Bring the water to a boil and process for 10 minutes.
6. Cool and Store: Once the processing time is complete, carefully remove the jars from the canner and place them on a clean, dry towel. Allow them to cool completely. Once cool, check the lids for a good seal (they should be indented in the center). Store the jars in a cool, dark place for at least 2 weeks before enjoying.
Tips and Tricks
- For a sweeter pickle, increase the sugar content in the brine.
- If you prefer a less sweet pickle, reduce the sugar.
- For a milder flavor, omit the red pepper flakes.
- Experiment with different spices and herbs to create your own unique flavor profile.
- Once the pickles are canned, they can be stored at room temperature for up to a year.
Enjoy Your Homemade Bread and Butter Pickles!
With a bit of patience and a few simple steps, you can enjoy the satisfaction of making your own delicious bread and butter pickles.
