How to Can Bread and Butter Pickles
These traditional bread and butter pickles are simple to create and packed with amazing flavor. Turmeric, mustard seed, red pepper flake, and clove add layered depth to these cucumbers. Canning them allows the crisp freshness to last all year long!
Servings: 8 pints
Equipment
Ingredients
- 6 lb pickling cucumbers 4-6 inches in length
- 3 medium onions sliced
- ½ cup canning salt
For the brine
- 3 cups distilled white vinegar (5%)
- 2 cups water
- 2 cups granulated sugar
- 1 ½ tsp turmeric
- ½ tsp whole cloves
- 1 ½ tsp celery seed
- 2 tsp mustard seed
- ½ tsp red pepper flakes
Instructions
- Prepare the cucumbers: Cut ¹⁄₁₆-inch off the blossom end of each cucumber and discard. Cut into ¼-inch slices. Combine cucumbers, onion, and salt in a large bowl. Mix to combine and cover with ice cubes. Refrigerate for 4 hours, adding more ice as needed. Then, discard any remaining ice and remove the cucumbers and onions from the liquid, placing them in a colander to finish draining.6 lb pickling cucumbers, 3 medium onions, ½ cup canning salt
- Prepare the water bath: Get ready 8 pint jars with lids and rings, and have your water bath canner ready so everything is set when the brine is added.
- Prepare the brine: In a 4-quart kettle, combine the vinegar, water, sugar, turmeric, cloves, celery seed, mustard seed, and red pepper flakes. Stir to dissolve the sugar and bring to a boil. Reduce to a simmer to keep the brine warm.3 cups distilled white vinegar (5%), 2 cups water, 2 cups granulated sugar, 1 ½ tsp turmeric, ½ tsp whole cloves, 1 ½ tsp celery seed, 2 tsp mustard seed, ½ tsp red pepper flakes
- Prepare the jars: Pack sterilized jars with drained cucumbers and onions, leaving ½-inch headspace. Pour brine over prepared cucumbers and onions, maintaining the ½-inch headspace. Inspect each jar to ensure there are no large air pockets. If so, use a knife to agitate the brine to remove the bubble. Wipe the rims of the jars with a clean cloth to remove any drips. Place on lids and rings, tightening to fingertip tightness.
- Water bath: Bring a pot of water with a bottom rack to a boil. Place jars in the boiling water bath, ensuring they're covered by 1 inch of water. Bring back to a boil and boil for 10 minutes. Process for 10 minutes (see the chart in the post above and adjust the processing time if your altitude is above 1,000 ft). Remove from the water bath and cool for 12-24 hours. Remove rings to ensure a good seal and store for up to 1 year in a cool, dark place.
Video
Notes
Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.
Nutrition
Serving: 0.5cup | Calories: 42kcal