We have an abundance of cucumbers growing in our garden right now, so I made some bread and butter pickles yesterday. I followed the same recipe that I used last year because everyone that tasted them, loved them.
Now I have to admit that I’m no expert on canning because I’ve only been doing it for three years. But I’m feeling more comfortable at doing it and recommending recipes for you. For this recipe, I used a water bath to process the pickles because I like to have them on hand all year long. But if you don’t want to can or don’t have the equipment, there are plenty of recipes online for some that you don’t have to process. The only negative is that they will only last in your refrigerator for a few weeks.
But bread and butter pickles are worth making, either way you decide to make them. Homemade ones tastes soooo much better than the ones you buy in the store. They have the perfect balance between sweet and tangy.
So I was wondering why they are called bread and butter pickles. Supposedly they got their name because during the Great Depression, they were a cheap staple in households. So people used them in sandwiches of bread and butter because that’s all they could afford. I’ve never eaten them that way, but I’ll just have to give it a try.
Finish filling the jar and then pour more of the pickling liquid over the vegetables, remove any air bubbles with the spatula, leave 1/2 inch headspace, and wipe the rim. Center a warm lid on the jar and screw on a band.
Process the jars for 10 minutes. Remove the lid and wait 5 minutes before removing the jars.
You are going to be a hit at any barbeque that you attend this summer if you bring these pickles! Click HERE if you’d like a printable version of this recipe.
Do you think I have more pickle making in my future?
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