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.
To make these pickles, you will need about 10 cups of sliced and trimmed pickling cucumbers. Make the slices about 1/4 inch thick. Also, thinly slice 4 medium sized onions. I used Vidalia onions.
You will need 1/2 cup canning or pickling salt. Do not use regular salt because it has additives that make your pickle solution cloudy.
Sprinkle the salt onto your cucumbers and onions.
Add enough cool water to cover them and let them stand at room temperature for 2 hours.
Place them in a colander, rinse with cool running water, and drain thoroughly. Pull out all your canning gear and prepare your jars because you are ready to make your pickles!
First, place 3 cups of white vinegar in a large stainless steel pot. I’ve read to check the label of your vinegar to make sure the acidity level is 5%. Most of the labels I’ve checked lately say 5%.
Add 2 cups granulated sugar, 2 tablespoons mustard seeds, 1 teaspoon each of celery seeds and turmeric and heat to a boil. Stir to dissolve the sugar.
Stir in your vegetables and return to a boil.
Ladle the vegetables into hot, sterilized jars. I usually fill mine about half full, then I use a thin spatula to push the vegetables down further into the jar.
This is called packing the jar. If you don’t do this, you will have pickles swimming in liquid! Believe me, I learned from experience!
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.
Place the jars on a thick towel and let them cool overnight.
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.
I thought I’d show your our cucumber plants. We plant them along the fence and train them to grow up the fence.
And this isn’t all of them. They are planted along another side, too.
Do you think I have more pickle making in my future?
I’m joining:
Metamorphosis Monday@Between Naps on the Porch
Cowgirl Up@Cedar Hill Ranch
Cozy Home Party@Cozy Home Scenes
Uncommonly Yours@Uncommon Designs
I want to try the the bread and butter pickles.
Please explain what you mean, by processing for 10 minutes, then you remove the lid………
At what point do you put the lid and band back on the jar?
I am confused…..don’t understand this process.
Thank you
Process the pickles in the canning pot for 10 minutes, turn off the heat, and remove the lid of the canning pot. Let the jars sit in the water for about 5 minutes before removing them from the pot.
Hi, i made your relish recipe today and thank you, it is devine. I had lost my recipe and yours was the closest to mine. Question about bread and butter pickles. I have a family member that has a heart pump and cannot consume any zero salt. What would happen if i leave the salt step out?
Thanks Justine! I always thought that the salt in pickle recipes provided the crunch so I googled your question. I’m sending you a link to a salt free dill pickle recipe that I found. I was unable to find a salt free version of bread and butter pickles but it may be worth making a very small batch to taste test.
Is your name Jane? I just love you. I am so excited about trying to can this stuff. I’m making Christmas baskets of my canning adventures. Do you have any soup idea??
Thanks for your help! Gardner Riel
i love bread and butter pickles
Hi Jane! I have never canned anything in my life but I might have to try after seeing your great recipe. I didn’t know that the homemade pickles were better than “store bought”.
Love these! Remind me of many summer spent in the garden and canning!! Featured them tonight! stop by and grab a button! 🙂
I’d say you are getting to be quite the expert on canning. I am impressed! I adore any kind of pickles and bread & butters are one of my favorites. I have to admit I can’t imagine eating a bread and pickle sandwich though. Saw your tomato sauce today on FB. You are a canning machine! Have a lovely Sunday and take it easy…
Jane, they look too pretty to eat. Y’all are multi-talented. Thanks for following me on Twitter.
Helen
These bring back so many memories for me. My gramps LOVED bread and butter pickles. I do too actually. These look yummy!
Jane I am going to make these you make it seem so simple. I have never made them ashamed to say but have always wanted to. Thanks for the recipe!
Folks do you see her pics of her garden? They are great pics but her garden is a showplace just beautiful!
Thanks Jane.
Jane~ You are so industrious with your canning~ I have to admit I’m intimidated by the canning process! It looks like you’re going to have a bumper crop of cukes 🙂
I know I dropped by the other day, but I wanted to stop by again to thank you for visiting me at Your Cozy Home Party. I always love seeing your posts, so I hope you’ll come by next week. Have a great Tuesday.
Yumm! I might think about making some of these babies. I used to eat them when I was younger. Thanks for sharing this recipe. I think you will be making more pickles in the future.
You and Leo are amazing. I love your garden and yes there will be a lot more pickles and salads.
Have a great week. Ginger
I remember my mom and dad making those wonderful pickles….brings back so many memories…They look so wonderful!…I am glad that so are enjoying the harvest of your gardens!
Delicious, I look forward to trying this! (We are still eating pickles from last summer.) I just picked our first cucumber yesterday…
I can’t wait to taste the new pickles. I looks as though you have really been busy with all the canning. I am sure there will be many to enjoy them.
I want to make some pickles, too, Jane. I made my jam, following the recipe, I only got one jar and maybe a third of another! Next time I will double the recipe. I’ll post it so we can all laugh. But it did taste good. xo
Now this is what I’ve been waiting for! Thanks Jane!
My mom used to do a lot of canning when I was young. An older lady taught her how since we had such a huge garden and 2 greenhouses. We don’t do much gardening now except for a little in containers, but those are days we miss very much. Hope you enjoy your pickles!
I bet these are so wonderfully delicious! You are making me wish I had a garden.