Bread and Butter pickles, with their sweet and tangy allure, are a timeless staple in the world of home canning. Their unique flavor profile makes them a perfect accompaniment for burgers, salads, or as a standalone snack. This guide will walk you through an easy Bread and Butter Pickles Recipe that yields jars of flavorful, crunchy pickles to enjoy or share with friends and family.
Ingredients
To start your pickling journey, gather the following ingredients:
- 6 cups of cucumbers, sliced (about 2 pounds of small to medium-sized cucumbers)
- 1 large sweet onion, thinly sliced
- 1/4 cup pickling salt or kosher salt
- 2 cups granulated sugar
- 2 cups white vinegar (5% acidity)
- 1 cup apple cider vinegar
- 2 tablespoons mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon ground turmeric
- 1/2 teaspoon whole black peppercorns
- Optional: a pinch of crushed red pepper for heat
Steps
Preparation
- Slice your cucumbers into uniform 1⁄4-inch thick rounds.
- Thinly slice the onion to accompany the cucumbers.
🍲 Note: Uniform slices ensure an even absorption of the brine for consistent flavor and texture.
Brining
- In a large bowl, mix the cucumber and onion slices with pickling salt.
- Cover them with cold water and let them soak for 1 to 2 hours. This draws out excess water, keeping the pickles crispy.
- After soaking, drain, rinse, and dry the vegetables thoroughly.
Making the Pickling Liquid
- In a large pot, combine sugar, both vinegars, mustard seeds, celery seeds, turmeric, and peppercorns. Bring to a boil over medium-high heat, stirring to dissolve the sugar.
Combining and Packing
- Add the rinsed cucumbers and onions to the hot pickling liquid. Return to a boil, then remove from heat immediately.
- Carefully pack the hot vegetables into sterilized jars, leaving a 1⁄2 inch headspace.
- Ladle the hot pickling liquid over the cucumbers, ensuring there are no air bubbles.
- Apply lids and bands, tightening to “fingertip tight.”
Processing
- Place jars in a boiling water canner, ensuring they are covered by at least an inch of water. Process for 10 minutes, adjusting for altitude if necessary.
- Remove jars and let them cool for 24 hours. Check the seals before storing.
Tips for Perfect Bread and Butter Pickles
- Always use fresh, firm cucumbers for the best texture.
- Do not skip the brining step as it is crucial for crispiness.
- If using non-pickling cucumbers, add grape leaves or alum to keep them crisp.
- Adjust the sugar or vinegar levels to suit your taste preference.
Serving Ideas
Bread and Butter Pickles are incredibly versatile:
- Top off your burgers or hot dogs.
- Add crunch to sandwiches and wraps.
- Enhance salads or relishes.
- Enjoy them straight from the jar as a snack!
FAQs
Can I use table salt instead of pickling or kosher salt?
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It’s best to avoid table salt as it contains anti-caking agents that can cloud your brine. Pickling or kosher salt ensures clarity in your pickles.
How long do Bread and Butter Pickles last?
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If properly canned, these pickles can last up to a year in a cool, dark place. Refrigerate once opened.
Why are my pickles not as crisp as I’d like?
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Crispness can be affected by the freshness of the cucumbers, the brine strength, and the processing time. Ensure you follow the recipe accurately, use fresh produce, and consider adding pickling lime or grape leaves.
In summary, making Bread and Butter Pickles at home is a rewarding experience, yielding jars of delightful, crunchy snacks. This recipe provides a foolproof method to capture the essence of these classic pickles, with their sweet and tangy notes that make them a versatile addition to any meal. Whether you’re new to canning or a seasoned pro, these steps ensure a delicious outcome. Enjoy the process, and savor the results of your homemade bread and butter pickles!
