Delving into the world of homemade preserves can be incredibly rewarding, especially when it involves creating sweet and tangy bread and butter pickles. These pickles are a delightful addition to any meal, providing a crisp, refreshing zest to sandwiches, burgers, and snacks. Here's how you can make them in seven easy steps:
1. Gather Your Ingredients
For bread and butter pickles, you’ll need:
- 6 cups of thinly sliced cucumbers
- 1 cup of thinly sliced onions
- 2 cups of white sugar
- 1 cup of apple cider vinegar
- 1 cup of white vinegar
- 2 tablespoons of mustard seed
- 1 tablespoon of celery seed
- 1 teaspoon of turmeric
- 1⁄2 teaspoon of ground cloves
- 1⁄2 teaspoon of whole peppercorns
- 1⁄2 cup of coarse salt (for soaking)
2. Prepare the Cucumbers
Slice the cucumbers thinly, either by hand or using a mandoline for uniformity. Onions should also be sliced thinly to match the cucumber’s thickness. After slicing, place the cucumbers and onions in a large bowl.
3. Brine the Vegetables
Cover the sliced vegetables with salt and add enough water to cover them completely. Allow this to sit for about 2 hours or more. This process helps to draw out excess moisture, making the pickles crispier.
🍽️ Note: Make sure to rinse the vegetables thoroughly to remove the excess salt after soaking, as this will prevent the pickles from being overly salty.
4. Make the Pickling Liquid
In a saucepan, combine the sugar, both types of vinegar, mustard seed, celery seed, turmeric, cloves, and peppercorns. Bring the mixture to a boil, ensuring the sugar dissolves completely.
5. Combine and Cook
Rinse the vegetables well and drain them. Add them to the boiling pickling liquid, reduce heat, and simmer for 5 minutes. This brief cooking helps the vegetables absorb the flavors but retains their crunch.
6. Jarring the Pickles
While the pickles are cooking, prepare your jars:
- Clean the jars with hot soapy water and rinse well.
- Sterilize the jars by boiling them in water for 10 minutes or using a dishwasher’s sanitize cycle.
- Fill the hot jars with the hot pickle mixture using a canning funnel if available, leaving about a 1⁄2 inch of headspace.
Seal the jars with lids and process them in a boiling water bath for 10 minutes. This step helps preserve the pickles and ensures they are shelf-stable.
7. Storage and Curing
After canning, allow the jars to cool at room temperature. Check the seals by pressing on the center of the lid; if it doesn’t pop back, they’re properly sealed. Store the sealed jars in a cool, dark place for at least 24 hours for the flavors to meld, although they will be even better after a week.
The process of making bread and butter pickles at home is a delightful foray into the culinary art of preservation. You'll appreciate the control over ingredients, ensuring the pickles are free from preservatives, and enjoy the satisfaction of crafting something delicious with your own hands. Each step, from selecting the best cucumbers to carefully combining spices, contributes to the unique flavor profile of these pickles. Over time, the flavors will deepen, providing you with a truly gourmet treat that elevates any dish.
What cucumbers are best for bread and butter pickles?
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The best cucumbers for bread and butter pickles are small, pickling cucumbers, like Kirby or Persian cucumbers, due to their crunch and lower water content which keeps the pickles firm.
Can I reduce the amount of sugar in the recipe?
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While you can reduce sugar, remember it’s crucial for the taste balance and preservation. Cutting down might result in less sweet pickles with a different flavor profile.
How long can I store bread and butter pickles?
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When properly sealed and stored in a cool, dark place, bread and butter pickles can last up to a year or more. Once opened, refrigerate and consume within 3-4 months for best quality.
