Every year I like to make and can about 25 pint jars of Bread and Butter Pickles. I keep about half of them and gift the other half to family & friends during the holidays. Everyone loves a traditional bread and butter pickle! They’re great served on or alongside your favorite sandwiches.
I’ve been buying and using the new Ball Canning Seals which state they’ve been upgraded and will keep your canned foods fresh for up to 18 months, instead of the traditional 12 months that we’ve all had for years. Look for those new, upgraded seals when you’re out shopping for new canning supplies. The box of seals should be marked stating up to 18 months freshness.
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Traditional Bread and Butter Pickles Recipe
10 cups sliced pickling cucumbers
4 medium onions, thinly sliced
1/2 cup pickling or canning salt
3 cups white vinegar
2 cups granulated sugar
2 Tbsp. mustard seeds
1 tsp. celery seeds
1 tsp. ground turmeric
Note: I like to toss in about 2 teaspoons of whole peppercorns into the mixture too. That’s my own variation.
In a large glass bowl combine together the cucumber slices, onion slices, and canning salt. Mix well. Cover with cold water and let stand at room temperature for 2 hours. Transfer to a colander placed over a sink, rinse with cool running water and drain thoroughly.
Prepare canner, jar, and lids.
In a large saucepan, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, and ground turmeric. Bring to a boil over medium-high heat, stirring to dissolve sugar. Stir in vegetables and return to a boil.
Pack vegetables into hot jars within 1/2? from the top. Ladle hot pickling liquid into jar to cover vegetables, leaving a 1/2? headspace. Remove air bubbles and adjust headspace if necessary by adding hot pickling liquid. Wipe rim clean with a clean cloth. Center lid on jar. Screw band down until finger-tip tight.
Place jars in canner, making sure they’re completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
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I am sure that homemade bread and butter pickles taste much better than store bought. I like your idea of adding white peppercorns to the mixture.
I had a aunt that made the best bread & butter pickles. When I would come home she would always have a couple jars for me to take home. Have not had any home made in YEARS these sound so good.
I love bread and butter pickles. I know I would like homemade better. I loved my grandmother’s. Thank you for bringing back that memory.