How to Can Bread and Butter Pickles
This post may contain affiliate links.
If you are new to canning, try this recipe for canning bread and butter pickles!. They are one of my favorite easy pickling recipes. These pickles are sweet and great for hamburgers and other sandwiches. You can buy pickling cucumbers at farmer’s markets or try growing them on your own.
Whether you’re looking for tips on nutrition, fitness, mental well being, or simply seeking encouragement and connection, this group is for you.
In this community we will engage in meaningful discussions, tackle tough topics and uplift each other as we navigate our wellness journeys. It’s all about embracing vulnerability, sharing insights, and celebrating our progress, no matter how big or small.
👉🏻 What to expect:
- Inspiring posts and resources
- Open talk about health and faith
- Supportive community vibes
- A place to share and ask questions
Step by Step Canning Video
(Click on the video below to watch me canning bread and butter pickles, step by step).
Bread and Butter Pickle Recipe
Ingredients:
10 c. sliced pickling cucumbers
4 medium onions, sliced thinly
½ c. pickling salt*
3 c. white vinegar
2 c. sugar
2 tbsp. mustard seeds
1 tsp. celery seeds
1 tsp. ground turmeric
Make sure you use pickling or canning salt for this recipe, and not regular table salt. Pickling salt is pure salt, with no iodine or other additives.
Wash and thinly slice cucumbers. Place them in a glass or stainless steel bowl with onions and salt. Cover with cold water and let stand at room temperature for 2 hours. Place cucumbers and onions in a colander and rinse well.
In a large stock pot, combine vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil, until sugar is dissolved. Add cucumbers and onions. Return to a boil.
Ball Complete Book of Home PreservingThe Amish Canning Cookbook: Plain and Simple Living at Its Homemade BestDIY Pickling: Step-By-Step Recipes for Fermented, Fresh, and Quick Pickles
Canning Directions
Pack vegetables in hot sterilized canning jars, leaving ½ inch headspace. You can easily measure the head space with this inexpensive canning funnel.
Ladle in hot liquid, leaving ½ inch headspace. Wipe rims of jars and place lids and rings on jars.
Process in boiling water canner for 10 minutes.
Yield: 5 pint jars
Granite Ware Covered Preserving Canner with Rack, 12-QuartT-fal B36262 Specialty Total Nonstick Dishwasher Safe Oven Safe Stockpot Cookware, 12-Quart, BlackPrepworks by Progressive Canning Funnel for Regular and Wide Mouth Jars
Related Pickle Recipes
- pickled brussel sprouts
- hot garlic dill pickles
- pickled zucchini
- refrigerator sweet pickles
- green tomato relish
- pickled red onions
- refrigerator dill pickles
- pickled cherry tomatoes
- pickled cauliflower
Did You Try this Recipe?
Tag @creativehomemaking on Instagram and hashtag it #creativehomemaking
Follow my canning and preserving board on Pinterest.
my B & B pickles are not crispy and i have 5 quarts of them is there a way to redo them so they are crisp /
Hi there, this recipe looks great! Can you explain the times for canning this in the instant pot?
My family loves these pickles. I also love your spicy dill pickles & pickled beets.
How long until you can eat them?
My question is for a crisp pickle is… I understand to put the jar of vegetables in a hot water bath for 10 minutes. But, sometimes after I put the jars in cooker, the water stops boiling and then I wait for the water to boil again (then I start the timer for 10 minutes) Isn’t that too long to have the vegetables in the hot water. And, then I don’t get a crisp pickle? It also loose’s the dark green color of the pickle. Please help.
Hi! These pickles are shelf stable for about 2 years.
How long will they be good on shelf?
Are the pickles crisp? I have seen recipes covering them with crushed ice and refrigerating for a couple of hours and not heating them up. I like the easier way that you make them but wondered if they are crunchy when they are ready to eat? Thanks for the recipe, I will try it this week.
Hi! I would give them at least 2 weeks. You can really eat them any time, but if you let them sit a couple of weeks they will absorb the flavors better and you will probably like them more.
How long do I have to wait, befor I can eat them?
Hi! Yes, kosher salt is the only kind of salt you can substitute for canning or pickling salt. Just make sure that the ingredients only say “salt”, and that there are no ingredients added. You can read this article for more information if you like.
Instead of pickling salt can you use kosher salt? Assume same amount?
Hi! I don’t see why you couldn’t substitute the pickling spice, it just might change the flavor a bit because the spices are slightly different. I would use at least 2 tbsp. to replace the other spices, maybe 3 tbsp. if that doesn’t look like enough.
Hi! Remove the pan from the heat as soon as the liquid comes to a boil, you just want to heat up the vegetables, not cook them 🙂
How long do you boil the onions and cucumbers in the pickling liquid before adding it to the jars?
Can I use pickling spice for the mustard seed, celery seed and turmeric? And if so how much would I use? This is my first year at canning pickles.