This homemade bread and butter pickles recipe is packed with flavour and has a perfect balance of sweet tangy taste. It’s great for snacking and a delicious condiment for burgers or sandwiches. Canning them using a water bath or simply skip the water bath and store them in the refrigerator.
How to Make Bread and Butter Pickles
Drain the vegetables and fill the hot jars with vegetables and syrup using the jar funnel. Make sure to leave ½-inch headspace.
Use a spatula to run around the jars to remove air bubbles. Wipe the rims of jars with a dampened clean paper towel. With the lid lifter, place the lid on the jar and screw the bands. Do not over-tighten the bands, just until resistance is met then increase to fingertip tight.
Water bath canning of the Bread and Butter Pickles. Place the jars of relish in the stockpot. The jars must be covered with water at least 1 to 2 inches. Place the lid on the stockpot to speed up the boiling process. Boil and process for 10 minutes. Check your altitude and increase the time as needed. Turn off the heat and leave the jars in the canner for 5 minutes. You can check the Water Bath Home Canning High Altitude Adjustments on my sweet pickle relish post.
For a Quick Refrigerator Bread and Butter Pickles version of this recipe, just simply skip the water bath method, let it cool and refrigerate.
Cooling the Bread and Butter Pickles. Use the jar lifter and remove it from the stockpot. Place on a kitchen towel (Do Not Tighten the rings of jars). It is recommended that the Bread and Butter Pickles jars must cool down for at least 24 hours undisturbed.
During the cooling process, the lids will make a little noise and will bend inward the jars.
Check the seal of the jars after they cooled down. Remove the bands to check and wipe the rims and bands (wiping them to remove some syrup leaks, also help to avoid rust and gives a good seal).
Finally, tighten the rings completely. If the lid didn’t bend inward, the jar is not completely sealed. Reprocess the jar or consume and refrigerate. Label the jars with the ingredients and date of canning.
Storing: Store in a cool dark place. The Bread and Butter Pickles after processing and cooling should be stored for at least 4 to 5 weeks to develop the ideal flavour. Refrigerate after opening.
More Canning Recipes or Refrigerator Pickles to try
Quick and Easy Refrigerator Dill Pickles
Bread and Butter Pickles Recipe
Watch How to Make It
Equipment
- 4 of 500 ml Mason jars with new lids and bands or 4-pint jars
- canning tool set
- Canning Pot with rack
Ingredients
- ¼ cup salt canning/pickling salt or kosher salt
For the Vegetables
- 2.5 lbs cucumbers 4 to 6-inch pickling cucumbers
- 1.25 lbs onions White, yellow or red, thinly sliced
- 2 stalks celery diagonally sliced
- 1 red bell pepper thinly sliced
For the Syrup
- ¾ cup white vinegar 5% acidity
- ¾ cup apple cider vinegar 5% acidity
- 1 ½ cups granulated sugar
- ¼ cup brown sugar
- 1½ tsp ground turmeric powder
- 2 tsp mustard seed
Instructions
- Gather and wash the vegetables. Cut the cucumbers, trim the ends and discard. Cut into 3/16-inch round slices or lengthwise. Combine the vegetables in a large bowl. Add salt. Cover and refrigerate for 3 to 4 hours.
- Wash the jars, lids and bands with soapy water. Place the clean jars in the canning pot and fill them with enough water to cover the jars. Bring to a boil and remove the jars using a jar lifter.
- Drain the vegetables and fill the hot jars with vegetables and syrup using the jar funnel. Make sure to leave ½-inch headspace. Use a spatula to run around the jars to remove air bubbles.
- Wipe the rims of jars with a dampened clean paper towel. With the lid lifter, place the lid on the jar and screw the bands. Do not over-tighten the bands, just until resistance is met then increase to fingertip tight.
- Water bath canning of the Bread and Butter Pickles. Place the jars of relish in the stockpot. The jars must be covered with water at least 1 to 2 inches. Place the lid on the stockpot to speed up the boiling process. Boil and process for 10 minutes. Check your altitude and increase the time as needed. Turn off the heat and leave the jars in the canner for 5 minutes.
- Cooling the pickle relish. Use the jar lifter and remove it from the stockpot. Place on a kitchen towel (Do Not Tighten the rings of jars). It is recommended that the Bread and Butter Pickles jars must cool down for at least 24 hours undisturbed
- Check the seal of the jars after they cooled down. During the cooling process, the lids will make a little noise and will bend inward the jars. Remove the bands to check and wipe the rims and bands. Finally, tighten the rings completely. If the lid didn't bend inward, the jar is not completely sealed. Reprocess the jar or consume and refrigerate.
- Label the jars with the ingredients and date of canning. Store in a cool dark place.
Notes
If you like this recipe or made it, please leave a comment and rating.
A Quick Disclaimer: I am not a professional in canning. All the information and method of canning were gathered from my research. What you decide to do with the recipe here is your responsibility. I shall not be liable for adverse reactions or any other outcome resulting from the use of the recipe. Any action you take is strictly at your own RISK. Please read my full disclaimer here.
For more information about home-canning safety in Canada click here. & home-canning Guidelines in the USA. USDA Complete Guide to Home Canning.
