Bread and Butter Pickles Canning || Bread and Butter Pickles Recipe

This Bread and butter pickles canning recipe is special because it turns oversized cucumbers into the flavorful pickles without the bitterness. Usually, the best pickles come from the small sweet cucumbers, harvested before they’ve had the time to fully develop the seeds of bitterness.

However, These are also considered old fashioned bread and butter pickles that have a crisp texture and a balanced sweet and unique sour flavor. The slightly sweet and the tangy flavor make them perfect for the topping your favorite burgers and sandwiches.

This best recipe easily leaches the bitterness from the cucumbers soaking the cucumber slices in the salt and then straining the liquid before canning.

Ingredients of granny’s bread and butter pickles:

• Ten cups of the pickling cucumber trimmed and sliced into 1/4 inch slices
• Four cups medium onions thin sliced
• Half cup pickling or canning salt for soaking cucumbers
• Three cups white vinegar
• Two cups granulated sugar
• Two tbsp. mustard seeds
• One tbsp. celery seed
• One tbsp. ground turmeric

Instructions:

First of all, you have to start by combining the cucumber, onions, and salt in a non-reactive glass or stainless steel bowl. Then toss the vegetables in the salt to fully coat and let them sit for almost two hours. After that, prepare a simple water bath canner, jars, and lids while the cucumbers are soaking in the salt.

And then in a stainless steel saucepan, combine all the remaining ingredients including the vinegar, sugar, mustard seed, celery seed, and also the ground turmeric. Now you have to bring the pickling brine to a boil. now strain all the cucumbers and onions, and then rinse them in the sink to remove the extra quantity of the salt.

Later on, drain them thoroughly, add the strained vegetables to this boiling brine, and allow the mixture to return to a boil. Once the mixture has boiled, you have to scoop the cucumbers and onions out of the brine and then pack them into prepared canning jars leaving a half-inch headspace.

Then fill the canning jars with the hot brine, still leaving half an inch of headspace. Now you have to wipe the rims, remove the air bubbles and then seal the jars with two-part lids to finger tight.

In the end, you have to process it in a water bath canner for ten minutes and then turn off the heat and leave them to sit for another five minutes before removing the jars from the canner. And then allow the jars to cool completely before checking seals and removing canning bands for storage. Now your Amish bread and butter pickles are ready to serve.

Have a read our new recipe of Curry Stand Chicken Tikka Masala.

Thanks 🙂