Hopping out on a limb here peoples…guaranteeing these are the best ever bread and butter pickles you will ever pluck out of a jar and pop into your mouth…and the bonus is you can make them. Whenever a jar is opened up in our home these bread and butter are gobbled down fast! Canning 40 to 50 jars of these favorites has become the norm for hubs and me.
Recently read an article that spoke of planning your garden around what you really want to harvest and will actually use for family meals and preserving…my bread and butter pickles came to the forefront. You can bet that our garden is planted with these pickles in mind, you should think about doing that too.
Preparing the Bread & Butter Pickles
- Scrub the cucumbers with a kitchen scrub brush or pad, fresh from the garden they have gnarly nubs and dirt.
- Slice cucumbers, onions and green peppers into consistent sizes by using a mandolin or electric food slicer.
- Garlic can easily be peeled using a knife blade or flat-bottomed cup placed on a flat surface.
- If you are purchasing your cucumbers make sure to visit the farmer’s market early in the morning and pick out firm, uniform-sized cucumbers.
- When you are at the cooking point – don’t put your head over the steaming pickles for a smell…the vinegar fumes will surely surprise, not delight you. Been there done that!
- Line a table with newspaper or towels for a “pickle cooling spot”. Pull the jars of bread and butter from the water bath and place them on the table for several hours.
Bread and Butter Pickles Recipe
Recipe Type: Canning
Serves: 8 pints
For novice to pro canners, this sweetly-kissed pickle recipe is a must-try, I’m hedging a bet you won’t try any other.
- 4 quarts medium-sized cucumbers; sliced into rounds about ¼ inch thick (see note)
- White onions; thinly sliced into rings and separated (6 cups)
- Green peppers; thinly sliced (1⅔ cups)
- 3 cloves garlic; peeled and sliced into chunks
- ⅓ cup granulated pickling salt
- Cracked ice; a big bag or two depending on how many batches you are making
- 5 cups sugar
- 3 cups cider vinegar
- 1½ teaspoons turmeric
- 1½ teaspoons celery seed
- 2 tablespoons mustard seed
- 8 pint-size, wide-mouth canning jars
- In a large bowl or container combine cucumbers, onions, green peppers, and garlic chunks. Sprinkle on salt; cover with cracked ice; mix ingredients thoroughly. Cover and allow to stand for 3 hours.
- Meanwhile, prepare your jars and other canning supplies.
- Pour chilled veggies into a large strainer. Drain well and make sure to remove any chunks of ice and garlic. Place drained veggies into a large non-reactive stock pot.
- Combine remaining ingredients; pour over veggies. Over medium-high heat bring the mixture just to a boil; stirring constantly. Remove from heat to the canning work area.
- Start filling hot, sterilized pint jars to ½ inch from the top, leaving room to top off each jar with the golden liquid brine.
- Wipe around the rim with a paper towel or clean cloth, adjust lids and process in a boiling water bath for 5 minutes (start timing when water returns to boiling).
- Transfer processed jars of pickles from water bath to counter, and allow them to cool for several hours.
- For those jars that did not seal make sure to put ’em in the fridge, otherwise, label and store sealed jars in the pantry for up to a year, use your better judgment beyond that.
Notes – Perfect sandwich side or tuck the bread and butter into your sandwich.
– Rough chop and add to tuna, egg salad, deviled eggs, etc.
– Label ‘em, gift ‘em…be prepared to share the recipe if you choose this route.
Closing Note about Canning Jars
Most of my jars are garage sale finds…even the dusty, been in boxes for years are easily scrubbed clean after a bit of soaking.
When debris is removed put the jars through an extra hot cycle or two in your dishwasher, and store in the pantry.
Run your finger around the rims and look for any cracks in the jars…defective jars will not seal properly, and may even burst apart with water bath or pressure cooker processing.