Disclosure: I was not compensated for writing this post. I received a Home Canning Discovery Kit and a coupon for free Ball canning jars to test out. All opinions are my own and have not been influenced in anyway by Ball Canning Preserves or Jarden Co. Affiliate links are included.
Bread and Butter Pickles
And let me tell you, now that I have started with this small batch, and realized it isn’t as difficult or as long and drawn out as I thought – I’m definitely going to be making more. Now I’ll have pickles that will last much longer than 3 months in my fridge. And I think that little basket might come in handy for blanching tomatoes too. I was worried it would melt being in the simmering water for 10 minutes but it held up just fine.
6 cups sliced, pickling cucumbers (trim off ends)
1 3/4 cups white vinegar
1 1/4 cups granulated sugar
3 tbsp. Ball Bread & Butter Pickle Mix
3 canning jars (pint-sized) and lids with bands
Screw bands on until tight. Now, at this point, you really could just allow them to cool, then store in the fridge for up to 3 months. But if you want to preserve them, you gotta make sure there’s not gonna be any harmful bacteria that can grow while they are hanging out in your pantry for the next few months. So you gotta boil the jars for a few minutes.
Then gently lower rack into boiling water.
Then cover with a lid.
Boil for 10 minutes. Remove lid. Wait 5 minutes. Then gently lift out jars. Allow them to cool. Then store.
You may hear the lids begin to make a popping sound as the jars cool and the lids seal. And that’s it! We just made pickles. These pickles will stay good in my pantry for up to a year. I’m definitely going to make more as I get more pickling cucumbers from my garden.
Bread and Butter Pickles
- 6 cups sliced cucumbers, trim off ends
- 1 3/4 cups white vinegar
- 1 1/4 cups granulated sugar
- 3 tbsp Ball Bread & Butter Pickle Mix
- 3 pint-sized canning jars and lids with bands
- The first thing you need to do is wash your jars and lids in warm soapy water. And then give them a good, thorough rinse.
- Slice cucumbers into 1/4-inch slices and pack them into the jars.
- In a stainless steel saucepan, combine vinegar, sugar and bread & butter pickle mix.
- Whisk to combine and bring to a boil over medium-high heat.
- Turn off heat and begin pouring hot brine over packed cucumbers. The hot brine will start to soften the cucumbers.
- After it cools a bit, you'll be able to push down some with your fingers to make sure all the cucumbers are immersed in the brine (using super clean fingers, of course.)
- They will continue to settle as the brine does it's job.
- You just want to make sure you leave about 1/2-inch head space.
- Wipe the rims of the jars with a clean cloth or paper towel.
- Center the lids on the jars. Screw bands on until tight.
- Now, at this point, you really could just allow them to cool, then store in the fridge for up to 3 months.
- But if you want to preserve them, you gotta make sure there's not gonna be any harmful bacteria that can grow while they are hanging out in your pantry for the next few months. So you gotta boil the jars for a few minutes.
- Bring water to gentle boil in a large stock pot. There needs to be enough water to cover the jars completely.
- Gently lower jars into boiling water using a canning rack or if you have those special rubber-tipped tongs used for canning. Then cover with a lid.
- Boil jars for 10 minutes. Remove lid. Wait 5 minutes.
- Then gently lift out jars. Allow them to cool. Then store.