Bread and Butter Pickles
This recipe for Bread and Butter pickles require just a handful of ingredients, a couple tips and you’ll have delicious pickles in no time!
A SIMPLY DELICIOUS PICKLE RECIPE
Bread and butter pickles are a little sweet and a little sour. A delicious combination that makes them the perfect snack pickles!
BREAD AND BUTTER PICKLE MIX
So let me show you how simple this is. I’m making my favorite Bread and Butter Pickles. I make these a lot. And I’m gonna show you my little secret. This stuff right here; Ball’s Bread & Butter Pickle Mix. You don’t have to go out and buy all the individual spices and pickling salt. It is all right in this little container and it makes it so easy and it tastes great! You measure once – then you’re done.
TIPS FOR MAKING THESE PICKLES:
- Many recipes for these will have you sprinkling the fresh cucumbers with salt and then letting it soak overnight to pull a lot of the liquid out of the cucumbers. If you prefer to do that, feel free, but I prefer not to do that because I think it takes away from the crispiness of the pickle. I like a good crunch with these!
- If you can’t find the Ball Bread & Butter Pickle Mix, just make your own:
- 2 Tablespoons mustard seed
- 2 teaspoons ground turmeric
- 2 teaspoons celery seed
- 2 teaspoons black peppercorns
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- pickling cucumbers
- white vinegar
- granulated sugar
- Ball Bread & Butter Pickle Mix
- canning jars (pint-sized) and lids with bands
HOW TO MAKE BREAD AND BUTTER PICKLES:
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.
If you haven’t done so already, slice up your cucumbers. I’m using pickling cucumbers. They are a little smaller than average. But you can use regular ole cucumbers for this. Pickling cucumbers are usually smaller than your average salad cucumber. They are firmer and crisper and have a tender skin that is less bitter. They are unwaxed so the brine can penetrate the skin better. First thing you want to do is give them a good rinse under running water. Then trim off the ends and discard those.
Slice them up into 1/4-inch slices.
I think Bread & Butter slices should be kinda thick. That’s how I like them. I also use this Crinkle Cutter that I got last year when I hosted a Pampered Chef party. It is not necessary at all. I just love those little ridges it makes when you slice the cucumbers.
Now pack all those cucumbers into the pint jars. Not sure if you can tell from the below picture, but I try to stand the bottom layer of cucumbers on their side instead of flat. I think this helps to pack more in. But go with what works easiest for you.
Keep going until all your jars are full.
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 headspace. 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. Put your 3 jars into this handy dandy canning rack.
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.
CRAVING MORE RECIPES?
- Quick Sauerkraut
- Fried Pickles
- Pickled Banana Peppers
- Chow Chow
- Creamy Cucumber Salad
- Vinegar Cucumber Salad
- Strawberry Rhubarb Jam
Bread and Butter Pickles
Ingredients
- 6 cups sliced cucumbers, trim off ends
- 1 ¾ cups white vinegar
- 1 ¼ cups granulated sugar
- 3 Tablespoons Ball Bread & Butter Pickle Mix
- 3 pint-sized canning jars and lids with bands
Instructions
- 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.
Notes
- These pickles will stay good in your pantry for up to a year if you properly can them.
- Many recipes for these will have you sprinkling the fresh cucumbers with salt and then letting it soak overnight to pull a lot of the liquid out of the cucumbers. If you prefer to do that, feel free, but I prefer not to do that because I think it takes away from the crispiness of the pickle. I like a good crunch.
- If you can’t find the Ball Bread & Butter Pickle Mix, just make your own:
- 2 Tablespoons mustard seed
- 2 teaspoons ground turmeric
- 2 teaspoons celery seed
- 2 teaspoons black peppercorns
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I wish I would have paid closer attention when my Mom and Grandma were canning!
Liked Ball on FB
Scain1967@aol.com
I can jams jellies abd Chutnies. those are my fav. 🙂
Following. ball on twitter.
I liked ball on FB. 🙂
I can jams jellies abd Chutnies. those are my fav. 🙂
I would love to start canning. My momma always canned the best green beans and pickles I would love to give them a try.
park7980@yahoo.com
Now following Ball on twitter.
I liked them on facebook.
I would love to start canning. My momma always canned the best green beans and pickles I would love to give them a try.
park7980@yahoo.com
Try again.
My mother-in-law is teaching me how to preserve figs and I have made my own "Fire and Ice Pickles" following her recipe. Would love the starter kit so I can start canning figs next year. My tree is producing lots of figs.
Love your Blog!
I have not yet tried canning but am very interested in it and have wanted to try it. A friend recently gave me a jar of cherry jam they canned that was fantastic and I would love to make that for friends and family!!
Jenny Kaelin
jlkaelin8@aol.com
I like Ball canning on FB!
angelhomemaker@yahoo.com
~Tina
fasdfsfd
Followed Ball Canning on Twitter!
Jenny Kaelin
jlkaelin8@aol.com
I want to can jam,apples,applesauce,tomatoes, and pickles.Thanks for the chance to win!
angelhomemaker@yahoo.com
~Tina
Liked Ball Canning on Facebook!
Jenny Kaelin
jlkaelin8@aol.com
My mom canned but I did not learn how to. I would like to can sauerkraut with my dad!
I would love to win the canning set. I recently bought a canning cookbook but haven't bought any supplies. Can't wait to get started. Thanks!
Kim at wellseasonedlife(at)gmail(dot)com.
My mom canned but I did not learn how. I would like to can sauerkraut with my dad!
I like to can because I love home made pickles.:)
We have 3 big peach trees in our yard, so I end up canning LOTS of peaches every year. 🙂
Following Ball Canning on Twitter as @carlyhobart
(Email address in my Blogger profile. Just click the link in my name.)
I'd love to can tomatoes.
(Email address in my Blogger profile. Just click the link in my name.)
I'd love to can tomatoes.
Hi, I love your blog, and I 'liked' the ball facebook page, back in the day I used the Ball blue book of canning for recipes and directions for canning everything, I think I still have it!..I want to get back into it..thank you, Joanne (jsuydam 820@aol.com)