Canning Bread and Butter Pickles

How to can bread and butter pickles. Step by step boiling water canning for beginners.

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.

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Bread and Butter Pickles canning 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.

(Click on the video below to watch me canning bread and butter pickles, step by step).

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

Like this recipe? Try my recipes for canning hot garlic dill pickles and refrigerator sweet pickles.

Granite Ware Covered Preserving Canner with Rack, 12-QuartGranite Ware Covered Preserving Canner with Rack, 12-QuartT-fal B36262 Specialty Total Nonstick Dishwasher Safe Oven Safe Stockpot Cookware, 12-Quart, BlackT-fal B36262 Specialty Total Nonstick Dishwasher Safe Oven Safe Stockpot Cookware, 12-Quart, BlackPrepworks by Progressive Canning Funnel for Regular and Wide Mouth JarsPrepworks by Progressive Canning Funnel for Regular and Wide Mouth Jars

 

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Canning bread and butter pickles. Easy recipe for beginning canners.

Canning bread and butter pickles. Step by step boiling water canning for beginners.




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9 Comments on "Canning Bread and Butter Pickles"


  1. 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.

    Reply

    1. 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.

      Reply

  2. How long do you boil the onions and cucumbers in the pickling liquid before adding it to the jars?

    Reply

    1. 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 🙂

      Reply

    1. 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.

      Reply

    1. 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.

      Reply

  3. 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.

    Reply

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