How to Can Bread and Butter Pickles

Glass jar filled with slices of green pickles in liquid sitting on towel on white countertop with other glass jars all around

How to Can Bread and Butter Pickles

These traditional bread and butter pickles are pretty simple to make and packed with amazing flavor! And when they're canned, they last the entire season long as well as the next!

Course Preserving

Cuisine American

Difficulty Intermediate

Method Canning

Prep Time 3 30

Cook Time 15

Process Time 10

Total Time 3 55

Servings pints

Calories 42kcal

Author Kaleb

Ingredients

1 gallon sliced cucumbers
3 medium onions sliced
½ cup canning salt

For the brine

3 cups vinegar
1 cup water
1 ¾ cup sugar
1 ½ tsp turmeric
1 ½ tsp whole cloves
2 tsp celery seed
2 tsp mustard seed
½ tsp red pepper flakes
2 tsp canning salt

Instructions

In a large bowl, combine the sliced cucumbers, onion, and ½ cup salt. Mix to incorporate and pour into a large colander. Set inside a large bowl for 3 hours to drain excess water.
1 gallon sliced cucumbers, 3 medium onions, ½ cup canning salt
After 3 hours, discard the drained liquid. Rinse the cucumbers and onion well and allow to drain.
Prepare the water bath, 8 pint jars, lids, and rings.
In a 4-quart kettle, combine the vinegar, water, sugar, turmeric, cloves, celery seed, mustard seed, red pepper flakes, and 2 tsp salt. Stir to dissolve the sugar and bring to a boil. Reduce to a simmer while preparing the cucumbers in jars.
3 cups vinegar, 1 cup water, 1 ¾ cup sugar, 1 ½ tsp turmeric, 1 ½ tsp whole cloves, 2 tsp celery seed, 2 tsp mustard seed, ½ tsp red pepper flakes, 2 tsp canning salt
Pack jars with rinsed and drained cucumbers and onions, leaving ½-inch headspace. Pour brine over prepared cucumbers and onions, still leaving that ½-inch headspace. Wipe the rims of the jars with a clean cloth to remove any drips. Place on lids and rings, tightening to fingertip tightness.
Place jars in the boiling water bath. Bring back to a boil and boil for 10 minutes. Check with the USDA canning guide and adjust the process time for altitude.
Remove from the water bath and cool for 12-24 hours. Remove rings to ensure a good seal and store for up to one year.

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