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.
Bring to a boil, stirring to dissolve sugar.

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 Kit

35 comments:
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.
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!
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 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.
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!
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.
Ooooh, they look so pretty, I would love to try something like this!
Canning is one thing I have never tried to do, but you make it look so easy1
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.
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!
I have a very similar recipe that I posted today also. Except mine is a refrigerator pickle, so no canning.
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!?
I love to can jams and tomato sauce. Thanks for inspiring me to make bread and butter pickles!
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
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.
Can't wait to try this recipe out this weekend!~
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.
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
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
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!
Awesome looking pickles. Im going to try this for myself and see if I can beat the mother in-law's!
How long after canning are these pickles ready to eat?
you should give them around 7 weeks for the flavors to come together
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?
Thanks for answering the question in reference to how long after canning are the pickles ready to eat.
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.
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.
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...! ;)
There isn't a cinnamon stick in this recipe, so I am not sure what you are wanting to know.
Thanks for the recipe! Wondering how this would work using pickle crisp granules instead...any thoughts?
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.
I was reading they should sit about 4-5 weeks to develop the proper flavor.
Yes you can . If really big deseed them I have used both kinds snd mine all fine
I have never canned before and you said put them in a hot bath what is this and how do you do it can you tell me please ..........Thank you very much
This is one of my favorite go to recipes. Love them!
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