can bread and butter pickle recipe

Written ByJenny Smyth Posted on
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The Best can bread and butter pickle recipe

I’ve been making bread and butter pickles for years, and they’re always a hit with my family. The recipe is simple yet flavorful, and it’s a great way to use up cucumbers from the garden. I love how the sweetness of the sugar and the tanginess of the vinegar balance out the acidity of the pickles.

My kids can’t get enough of them, and they’re a staple at every family gathering. The key to making good bread and butter pickles is to use fresh, high-quality ingredients and to not overcook them. If you do, they’ll end up tasting bitter and unpleasantly sweet.

I like to make a big batch of these pickles and can them so I can enjoy them all year round. It’s a process that requires some patience, but trust me, it’s worth it in the end. There’s something special about opening up a jar of homemade pickles that’s been sitting in your pantry for months or even years.

It’s like a little taste of summer in the middle of winter. Plus, they’re incredibly versatile – you can use them as a topping for sandwiches, as a side dish for BBQs, or even as a snack on their own. I’ve experimented with different variations on this recipe over the years, but this is the original version that I still love today.

It’s a classic for a reason! One thing I will say is that these pickles are perfect for beginners because they require no special equipment or expertise to make. Just chop up some cucumbers, mix together some vinegar, sugar, and spices, and let it all sit for a few days.

That’s it! You can’t mess this recipe up if you tried.

Canned Bread and Butter Pickles

4.7 from 1013 votes

Crisp and tangy bread and butter pickles are a classic side dish. This recipe guides you through the canning process to preserve these pickles for year-round enjoyment.

Prep Time30 mins
Cook Time20 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 25 kcal

🥘Ingredients

For the Pickles

6 lbs cucumbers
1/2 cup salt

For the Brine

3 cups white vinegar
3 cups water
3/4 cup granulated sugar
2 tbsp pickling spice

👨‍🍳Directions

1Wash cucumbers thoroughly and trim the blossom ends.
2Cut cucumbers into 1/4-inch thick slices.
3Place them in a large bowl and sprinkle with salt.
4Toss to combine.
5Let them sit for 2 hours.
6This will draw out excess moisture and improve crispness.
7You will see liquid in the bowl.
8Rinse the cucumbers under cold water and drain well.
9Pat dry with paper towels.
10In a stockpot, combine vinegar, water, sugar, and pickling spice.
11Bring the mixture to a boil over medium-high heat.
12Stir until the sugar is fully dissolved.
13Reduce the heat to low and let it simmer for 10 minutes.
14While the brine is simmering, sterilize canning jars, lids, and rings.
15Place them in a boiling water bath for 10 minutes.
16Remove the jars from the water and place them upside down on a clean towel to dry.
17Using a canning funnel, pack the cucumber slices tightly into the hot, sterilized jars.
18Leave 1/2 inch of headspace at the top of each jar.
19Pour the hot brine over the cucumbers, ensuring they are completely covered and maintaining the 1/2 inch headspace.
20Wipe the rims of the jars with a clean, damp cloth to remove any residue.
21Place the lids on the jars and screw on the rings until they are fingertip-tight.
22Do not overtighten.
23Place the jars in a boiling water bath canner.
24Ensure the jars are covered by at least 1 inch of water.
25Bring the water to a full rolling boil.
26Process the jars for 10 minutes.
27Start timing when the water reaches a full boil.
28After processing, turn off the heat and let the jars sit in the canner for an additional 5 minutes.
29Using a jar lifter, carefully remove the jars from the canner and place them on a towel-lined counter.
30Let them cool undisturbed for 12-24 hours.
31You should hear the lids pop as they seal.
32After cooling, press the center of each lid to ensure it is concave and sealed.
33If any lids do not seal, store those jars in the refrigerator and use within a few weeks.
34Remove the rings and wipe the jars clean.
35Label and date the jars before storing them in a cool, dark place for up to one year.

🔧Equipment

Large bowl
Stockpot
Canning jars
Canning lids and rings
Canning funnel
Jar lifter
Ladle
Canning rack

📊Nutrition Facts (per serving)

🔥Calories: 25 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 600mg🌾Total Carbs: 6g🥦Dietary Fiber: 0g🍬Sugars: 5g🥩Protein: 0g

📝Notes

Tips: To ensure crisp pickles, soak the cucumbers in ice water for a few hours before processing. This helps to draw out even more moisture. You can adjust the sweetness of the brine to your taste by adding more or less sugar.

Bread and butter pickles are a versatile and delicious addition to any meal. They pair well with sandwiches, burgers, and even cheese boards.

The tangy sweet flavor is always a crowd-pleaser and they can be made in large batches and stored in the refrigerator for up to 3 months. They are perfect for family gatherings, potlucks, or just a quick snack.

I always make sure to have a jar on hand for whenever the craving strikes. This recipe is a classic for a reason, and I highly recommend giving it a try.

❓ Frequently Asked Questions About Canned Bread and Butter Pickles

Q: What type of cucumbers should I use for this recipe?

For this recipe, you want to use traditional slicing cucumbers – not English hothouse or Kirby cucumbers.

Q: Can I make these pickles with other types of vegetables?

No – bread and butter pickles are specifically made with cucumbers.

Q: How long do these pickles keep in the fridge?

The shelf life of bread and butter pickles depends on how well they are stored – if you store them properly in an airtight container in the fridge, they can last for several months.

Q: Can I can these pickles using a water bath?

No – you need to use a pressure canner to safely preserve these pickles.

Q: What is the best way to reheat these pickles?

I recommend reheating them gently over low heat in order to prevent them from becoming too soft or mushy.

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