Bread and Butter Pickles Recipe
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.
Servings: 24 80 g/serving
Calories: 77kcal
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.
Video
Notes
Set the timer (after the water is boiling) process according to the required time. It's a good idea to have a kettle and boiling water ready on the side. You might need more boiling water to keep the jars covered with at least an inch of water atop while processing.
After cooling the bread and butter pickles for 24 hours, check the jars seal. If the lid didn’t bend inward, the jar is not completely sealed. Reprocess the jar or consume and refrigerate.
Nutrition
Calories: 77kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1183mg | Potassium: 122mg | Fiber: 1g | Sugar: 17g | Vitamin A: 191IU | Vitamin C: 10mg | Calcium: 17mg | Iron: 0.3mg