Monday, June 8, 2009

Homemade Bread & Butter Pickles

My mothers favorite pickles are Bread and Butter Pickles. I'm guessing that's why I love them so much. I remember her eating them all the time, I would sit and eat them right along side her. Not sure why they are my favorite, I think it is because they are a cross between sweet and sour pickle. I don't like the really sweet pickles, so the bread and butter pickles are the perfect combination for me.

I found some pickling cucumbers at a peach orchard a couple weeks back. Since they were priced fairly well I thought it was time for me to try my hand at canning some pickles of my own. I found this recipe at The Frugal Kitchen it looked pretty easy to follow. From start to finish this recipe is really fast so you wont be in the kitchen canning pickles all day.


These are the ingredients you will need: sugar, pickling cucumbers, water, apple cider vinegar, salt, pickling spice, celery seed and mustard seed. (canning jars, lids and rings)


In a 5-quart pot (non-aluminum), combine sugar, vinegar, water and spices.



Bring to a boil, stirring to dissolve sugar.

Slice the cucumbers into 1/4 inch slices


rinse cucumber slices and and add to the pot.


Return to a boil, stirring gently and trying to submerge slices as they cook.


When the pot returns to a boil, boil for 90 seconds, then remove from heat. The slices should have changed from a bright cucumber green to a darker pickle green.


Sterilize yours jars, add lids and rings to hot water then remove to papers towels, Fill jars with hot pickle mixture and liquid leave 1/8 inch head space, wipe rims clean with a wet cloth and place lids on and screw on the rings. Process jars accordingly.: 20 minutes for quarts, 10 minutes for pints and 5 minutes for half pints.


Remove jars and place on counter overnight make the jars are sealed.




Homemade Bread & Butter Pickles

2-1/2 - cups granulated sugar
2 - cups cider vinegar (5% acidity)
1 - cup water
1 - teaspoon salt
1 - teaspoon celery seed
1 - tablespoon  mustard seed
1-1/2 - tablespoons mixed pickling spice
3-1/2 - pounds cucumbers, cut into 1/4 inch slices

In a 5-quart pot (non-aluminum), combine sugar, vinegar, water and spices. Bring to a boil, stirring to dissolve sugar. Add cucumber slices. Return to a boil, stirring gently and trying to submerge slices as they cook. 

When the pot returns to a boil, boil for 90 seconds, then remove from heat. The slices should have changed from a bright cucumber green to a darker pickle green. 

Using tongs or a slotted spoon, fill hot jars with pickles slices, then fill each with pickling liquid, leaving 1/8″ head space. 

(You may have extra brine; you can refrigerate this up to a week if you are making another batch soon.) Wipe rims clean with a damp paper cloth and add lids and rings. 

Process in a boiling water bath — 20 minutes for quarts, 10 minutes for pints. Begin timing when the water has returned to a boil after you submerge your jars.

Let pickles sit in pantry for 4-5 weeks before opening. This will give time for the flavors to incorporate.


Click 
here for a canning tutorial. Scroll down to the bottom of the post, this should give you a better idea of how to process your jars.


Recipe courtesy of: The Frugal Kitchen


32 comments:

Tiffany said... #

My mother-in-law makes bread&butter pickles but she uses the freezer instead of canning. I've never made pickles or canned anything in my life. I feel like a cooking imposter! Maybe I should remedy that this summer.

Tiffany said... #

I used the wrong google account again. This is Tiffany from Eat at Home. I really need to do something about getting my 2 accounts together!

Rachelle @ "Mommy? I'm Hungry!" said... #

Oh they looks great!! My Dad has always canned pickles, Holiday events wouldn't be them without his homemade relish trays, lol. I love them. Have you ever had mustard pickles? Mmm.
I have never canned, maybe one day the canning bug will bite me.

Just a little something from Judy said... #

Just think how much I am learning from visiting this blog. You have a beautiful way of photographing your food and making it all sound so simple. I look forward to every visit.

Caroline said... #

I love bread-and-butter pickles too! I made "pear butter" one year and mini bundt cakes for Christmas presents that were a HUGE hit! The pear butter cooked down a lot like apple butter and was wonderful over the mini bundt. I'm going to make the spaghetti sauce over on How to Cook Like Your Grandmother's site as soon as my one son is out of school this week (thank heavens - the end of year stuff I'm expected to do is outrageous!!). Great photo and recipe!

Mommy's Kitchen said... #

Rachelle I have never had mustard pickles. I need to try those I am always up for new ideas.

Caroline I love apple butter so i will have to try my hand at pear butter. I canned Pear Honey last year at christmas it was really good. I love Drews site (HTCLYG) I made his cinnamon rolls.

teresa said... #

Ooooh, they look so pretty, I would love to try something like this!

sherri said... #

Canning is one thing I have never tried to do, but you make it look so easy1

Lara said... #

I usually only can jams and jellies, but my kids love pickles enough I bet they'd love to try some homemade ones! Great idea.

Melody said... #

I had a garden full of cucumbers last summer and opted to freeze some homemade bread and butter pickles. I was afraid of canning. Where were you last summer?!?! :) I am determined to can this summer!

newlyweds said... #

I have a very similar recipe that I posted today also. Except mine is a refrigerator pickle, so no canning.

Live.Love.Eat said... #

Hey there. Sorry I have been a stranger! Bread and butter pickles, huh. I love the name alone. And Happy Belated Blogiversary! Time flies when you're cooking doesn't it!?

Lisa said... #

I love to can jams and tomato sauce. Thanks for inspiring me to make bread and butter pickles!

wendyjnfon@bellsouth.net said... #

I have an abundance of wonderful cucumbers from my garden and have run out of people to give them to. I really hate to waste them, so I was wondering can I make bread and butter pickles from regular cukes? or do they have to be pickling cukes? Thanks for any feed back
wendyjnfon@bellsouth.net

Anonymous said... #

Wendy,
I use both regular and pickling cukes in pickles and they turn out just as good. Just dont let the regular cukes get too big around or they get too seedy.

Anonymous said... #

Can't wait to try this recipe out this weekend!~

Sandra said... #

My Amish friend makes what she calls "Stickle Pickles" with the older bigger cucumbers. She removes the skin and seeds and slices into sticks, then processes them the same as the bread and butter recipe.

forkblog said... #

These look so good! I really like the cinnamon addition to pickled foods. I’ve been playing around with a few different types of vinegar. This recipe is my latest rendition: http://handmeafork.blogspot.com/2011/01/homemade-bread-and-butter-pickles.html

Anonymous said... #

hello i love your site it hasthe best recipes in the world thank you for letting us in your home it though me alot about cooking its not as hard as it seem lol keep up the good work thank you sue

Abby said... #

Thank you so much for posting this. I have been hunting for what seems like a simple yet delicious recipe for bread and butter pickles. This is so helpful and the pictures really help me understand the process. Thanks!

Erica said... #

Awesome looking pickles. Im going to try this for myself and see if I can beat the mother in-law's!

Jen said... #

How long after canning are these pickles ready to eat?

Anonymous said... #

you should give them around 7 weeks for the flavors to come together

Anonymous said... #

I was wondering... I have had and seen bread and butter pickles that have slices of onion in it. Can I add them to this recipe? And do you have a recipe for the mixed pickling spice?

Anonymous said... #

Thanks for answering the question in reference to how long after canning are the pickles ready to eat.

Sharron said... #

Hi Tina! New to your site. Have made pickles for years, and these bread and butters are amazing! I always had mine sitting in ice and salt overnight. Decided to try yours, because it looked so easy. I added sliced onion. And the brine I had left over, I used with beans when I made my dilly beans. Have made 134 jars of dills, bread and butters, and sours. I love your pictures showing the steps.

Sharon said... #

Thank you, Tina, for your lovely recipe. This looks very do-able. I'm new to canning & have only made pickled beets before. Can you tell us how much this makes? It will be my 1st attempt, so I need to buy the right jars.

Satearn said... #

How big is a cinamon stick?

How many grams?

I always find it hard to gauge recipes with vague terms like "2 large tomatoes" "fill water to half you pinky" ect...! ;)

Tina Butler said... #

There isn't a cinnamon stick in this recipe, so I am not sure what you are wanting to know.

Stephanie Tyler said... #

Thanks for the recipe! Wondering how this would work using pickle crisp granules instead...any thoughts?

Anonymous said... #

Can someone please tell me what the shelf life is on the Bread&Butter pickles this is my first time trying them and they smell wonderful can't wait to try them.

Tina Butler said... #

I was reading they should sit about 4-5 weeks to develop the proper flavor.