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Today, we are going to share with you a delightful recipe for homemade Bread and Butter Pickles. These tangy and sweet pickles make a perfect addition to your sandwiches, burgers, or even as a tasty snack on their own. Get ready to tantalize your taste buds!

Bread and Butter Pickles Canning Recipe

Before we dive into the recipe, let’s talk a bit about the history of bread and butter pickles. These pickles have been a beloved part of American cuisine for decades. With their distinct sweet and sour taste, they add a burst of flavor to any dish. The name “bread and butter” pickles originated during the Great Depression when people couldn’t afford meat for sandwiches. Instead, they used these pickles to enhance the flavor and mimic the taste of meat. Today, they continue to be a favorite condiment.

To make your very own batch of delicious bread and butter pickles, gather the following ingredients:

• 6 pounds of pickling cucumbers
• 6 medium-sized onions
• 1/2 cup pickling salt
• 3 cups white vinegar
• 3 cups granulated sugar
• 2 tablespoons mustard seeds
• 1 tablespoon celery seeds
• 1 tablespoon ground turmeric
• 1 cup apple cider vinegar

Now that we have our ingredients let’s get started with the step-by-step process:

Step 1: Preparing the Cucumbers and Onions

Start by washing the cucumbers thoroughly and slicing them into thin rounds. Peel the onions and slice them as well. Place the cucumber and onion slices in a large bowl, sprinkle them with pickling salt, and let them sit for about two hours. This process helps to draw out excess water from the vegetables and ensure crispy pickles.

Step 2: Making the Pickling Liquid

In a large pot, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, ground turmeric, and apple cider vinegar. Bring the mixture to a boil over medium heat, stirring occasionally. Once it reaches a boil, reduce the heat and let it simmer for about 10 minutes.

Step 3: Canning the Pickles

While the pickling liquid is simmering, drain the cucumbers and onions from the excess water. Rinse them thoroughly to remove any remaining salt. Once rinsed, add the cucumber and onion slices to the simmering pickling liquid. Allow the mixture to heat through for about 5 minutes.

Meanwhile, prepare your canning jars by sterilizing them in boiling water for a few minutes. Once the jars are sterilized, carefully ladle the hot pickles and liquid into the jars. Leave about 1/4 inch of headspace at the top of each jar to allow for expansion during the canning process.

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