A Step-by-Step Guide to Making Delicious Bread and Butter Pickles
Bread and butter pickles are a classic summer treat. Their sweet and tangy flavor, combined with a satisfying crunch, makes them a perfect addition to any picnic or barbecue. Making your own bread and butter pickles is easier than you might think, and the satisfaction of creating these tasty treats from scratch is unbeatable. Here's a detailed recipe to help you get started:
Ingredients You'll Need:
- Pickles:
- 10 pounds of pickling cucumbers, about 3 inches in length (choose cucumbers with firm flesh and few seeds)
- Brine:
- 8 cups of white vinegar (5% acidity)
- 6 cups of sugar
- 1/2 cup of salt
- 2 teaspoons of turmeric (for vibrant color)
- Spice Mix:
- 1/2 cup of mustard seeds
- 1/4 cup of celery seeds
- 1/4 cup of dill seeds
- 2 tablespoons of black peppercorns
- 10-12 cloves of garlic, peeled
- 1 small red pepper, sliced (optional)
- Additional:
- 2 cups of ice water (for chilling cucumbers)
- 1/4 cup of canning salt (for preparing jars)
Equipment You'll Need:
- Large stockpot
- Canning jars (pint or quart size)
- Jar lids and rings
- Canning rack or a folded towel
- Large bowl
- Water bath canner
- Tongs or a jar lifter
- Measuring cups and spoons
- Rubber spatula
Instructions:
Step 1: Preparing the Cucumbers:
- Wash the cucumbers thoroughly and trim the ends.
- In a large bowl, combine the ice water and canning salt.
- Submerge the cucumbers in the ice water for 30 minutes. This will firm the cucumbers and help them retain their crispness.
Step 2: Preparing the Jars:
- Sterilize the jars and lids in boiling water for 10 minutes.
- Drain the jars and set them upside down on a clean kitchen towel to dry.
Step 3: Making the Brine:
- In a large stockpot, combine the vinegar, sugar, salt, and turmeric.
- Bring the mixture to a boil over medium heat, stirring constantly until the sugar dissolves.
- Reduce heat to low and simmer for 5 minutes.
Step 4: Preparing the Spice Mix:
- Combine the mustard seeds, celery seeds, dill seeds, peppercorns, garlic, and red pepper (if using) in a small bowl.
Step 5: Filling the Jars:
- Pack the jars with the cucumbers, leaving about 1/2 inch of space at the top.
- Add 2-3 tablespoons of the spice mix to each jar.
- Pour the hot brine over the cucumbers, leaving 1/2 inch of headspace.
- Use a rubber spatula to remove air bubbles from the jars.
Step 6: Processing the Jars:
- Place a canning rack or a folded towel in the bottom of a water bath canner.
- Fill the canner with enough water to cover the jars by 2 inches.
- Bring the water to a boil.
- Carefully place the filled jars in the canner, making sure the jars are fully submerged in the boiling water.
- Process the jars for 10 minutes (for pint jars) or 15 minutes (for quart jars) at a rolling boil.
- Use tongs or a jar lifter to remove the jars from the canner and place them on a clean kitchen towel to cool completely.
Step 7: Checking the Seals:
- As the jars cool, the lids should pop down and seal.
- Check the seal by pressing down on the center of the lid; it should not flex.
Step 8: Storing the Pickles:
- Once the jars have cooled completely, store them in a cool, dark place.
- Your bread and butter pickles will be ready to enjoy in about 2-4 weeks.
Tips and Tricks:
- For a sweeter pickle, add 1/2 cup more sugar to the brine.
- For a more tangy pickle, reduce the sugar by 1/2 cup.
- For a milder pickle, use less spice mix.
- Use fresh, crisp cucumbers for the best results.
- Make sure the jars are properly sealed to ensure that the pickles stay fresh and safe.
Enjoy your homemade bread and butter pickles! They make a delicious addition to sandwiches, burgers, and charcuterie boards.
