A Simple Guide to Making Delicious Bread and Butter Pickles for Canning
Introduction
Bread and butter pickles are a classic American delicacy, known for their sweet and tangy flavor. These pickles are perfect for adding a burst of flavor to sandwiches, burgers, or even just enjoying on their own. Canning your own bread and butter pickles is a rewarding experience, allowing you to control the ingredients and create a homemade taste that surpasses store-bought options.
Ingredients You'll Need:
- Pickles: Choose small cucumbers, about 2-3 inches long. Avoid cucumbers with bumps or blemishes.
- Vinegar: White vinegar is the standard choice for pickles, but apple cider vinegar can add a subtle sweetness.
- Sugar: Granulated white sugar brings sweetness to balance the vinegar's acidity.
- Salt: Salt helps to preserve the pickles and enhance the flavor.
- Spices: Common spices include mustard seed, celery seed, dill seed, and turmeric.
- Water: Used for creating the brine.
Equipment You'll Need:
- Canning jars: Use wide-mouth canning jars, ensuring they are in good condition with no cracks or chips.
- Canning lids and rings: Use new lids for each batch of pickles. Rings can be reused, but make sure they are clean and in good condition.
- Large stockpot: For boiling water to sterilize jars and lids.
- Jar lifter: A tool for safely removing hot jars from the boiling water.
- Measuring cups and spoons: For accurate ingredient measurements.
- Large bowl: For soaking cucumbers and preparing the brine.
- Ladle: For safely transferring hot brine into jars.
- Funnel: For filling jars with pickles and brine.
Step-by-Step Canning Process:
- Prepare the Cucumbers: Wash cucumbers thoroughly and trim the ends. Optional: You can soak the cucumbers in ice water for a few hours to make them crisp.
- Sterilize Jars and Lids: Wash jars and lids in hot soapy water. Boil jars in a large stockpot filled with water for 10 minutes. Boil lids for 5 minutes.
- Prepare the Brine: In a large saucepan, combine vinegar, sugar, salt, and spices. Bring to a boil, stirring until sugar is dissolved. Reduce heat and simmer for 5 minutes.
- Pack the Jars: Place cucumbers in sterilized jars, leaving about 1 inch of headspace at the top.
- Pour Brine: Carefully ladle hot brine over the cucumbers in each jar, ensuring they are fully submerged. Leave 1/2 inch of headspace.
- Remove Air Bubbles: Use a non-metallic spoon to gently remove any air bubbles that have formed.
- Wipe Rims: Wipe the jar rims with a clean, damp cloth to remove any spills.
- Seal the Jars: Place lids on the jars and tighten rings firmly.
- Process in a Water Bath: Place jars in a large stockpot, making sure they are covered by at least 1 inch of water. Bring to a boil, then process for 10 minutes.
- Remove Jars and Cool: Carefully lift jars from the water bath using a jar lifter and place them on a clean towel to cool completely.
- Check for Seals: Once cool, press down on the center of the lid. A sealed lid should not move.
Tips and Variations:
- Experiment with Spices: Feel free to adjust the spices to your liking. Try adding garlic cloves, peppercorns, or other herbs like bay leaves.
- Sweet or Tangy: Adjust the sugar and vinegar ratio to achieve your desired sweetness or tanginess.
- Quick Pickles: If you don't want to can, you can make refrigerator pickles. Simply follow the same steps as above, but skip the canning process. Store in the refrigerator for up to 2 weeks.
Enjoy Your Homemade Bread and Butter Pickles!
Once your pickles are cool and sealed, you can enjoy their delicious flavor! They will last for up to a year if properly stored in a cool, dark place.
Remember, always follow safe canning practices to ensure the safety of your homemade pickles.
