Old Fashioned Bread and Butter Pickles Recipe for Canning (2023)

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There is nothing better than an old fashioned bread and butter pickles. Luckily this bread and butter pickles recipe is easy to make containing many ingredients from the pantry. Canning bread and butter pickles creates a shelf stable item which can be enjoyed well into the winter months.

Old Fashioned Bread and Butter Pickles Recipe for Canning (1)

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Old Fashioned Bread and Butter Pickles

I can remember the first time canning bread and butter pickles. Not realizing the amount of time it took to create this was, well, almost frustrating. That was, until a jar was open and I had a taste of what I had preserved.

There are many variations as to how to create this recipe, and each in its own right is delicious.

  • substitute cucumbers for summer squash such as, zucchini yellow squash
  • add crushed or whole dried peppers, even freshly grated horseradish root for a spicy bread & butter pickles
  • keep pickles crisp longer by adding natural tannin (though a softer texture is traditional)
  • adjust the spices according to your desired taste, add crushed fresh garlic cloves for a slightly different flavor
  • substitute the distilled vinegar for a smoother vinegar option (see below)

It’s all about the Pickles

There is no denying it, people love pickled items. Whether the recipe calls for the use of cucumbers, beets, garlic scapes, carrots, asparagus, and even green beans people will consume it. Case in point, pickled watermelon rinds.

Just look at these delicious pickled recipes:

  • golden beets
  • asparagus
  • garlic scapes
  • Grandma’s old fashioned pickles
  • refrigerator pickles
  • carrots
  • green beans

The joy in creating pickled items is the ability to utilize vinegar other than white distilled vinegar. The only stipulation, the vinegar used must be 5% acidic or higher.

Try the following vinegar options in place of distilled vinegar:

(Video) Bread & Butter Pickles - How to Make Great Depression-Style Sweet Pickles

  • white wine
  • red wine
  • rice vinegar
  • apple cider vinegar
  • Basalmic
  • champagne

The type of vinegar to use will vary based on what is being preserved and the desired flavor.

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Are you searching for canning classes near you? Look no further!The Sustainable Canning Courseis a self-paced series of online classes designed to help you on the road to achieving food ownership.

The Sustainable Canning Courseis an extension of my book,The Farm Girl’s Guideto Preserving theHarvest. I wrote this bookto help guide those who seek to own their food source the opportunity to do so. It is a comprehensive, easy to understand book covering all methods of home food preservation, canning, drying, fermenting, curing, freezing, and storing fresh foods.

  • Understand why pressure canning is necessary to preserve foods.
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  • Discover how easy it is to can meat, fish, soups, and stews.

These topics and many more are available withinThe Sustainable Canning Course. Reserve your spot now, and begin gleaning the necessary information needed to preserve foods as a modern sustainable homesteader does.

Bread and Butter Pickles Recipe

Keep in mind, an old fashioned bread and butter recipe can be made modern by substituting a few simple ingredients.

Ingredients

  • 6 pounds pickling cucumbers
  • 8 cups onions (roughly 3 pounds), sweet yellow or red onions thinly sliced
  • 1/2 cup pickling salt
  • 4 cups distilled white vinegar
  • 4 1/2 cups sugar
  • 2 tablespoons mustard seed
  • 1 1/2 tablespoon celery seed
  • 1 tablespoon ground turmeric
Old Fashioned Bread and Butter Pickles Recipe for Canning (3)

Equipment

  • non-reactive heavy bottom pot, copper jam pot, enamel Dutch oven, stainless steel
  • steam canner or boiling water canner
  • large stainless steel or glass mixing bowl
  • jar funnel
  • air bubble remover
  • 8 pint size jars
  • measure cup
  • measuring spoons
  • slotted spoon
  • ladle
  • Old Fashioned Bread and Butter Pickles Recipe for Canning (4)
  • Old Fashioned Bread and Butter Pickles Recipe for Canning (5)

Instructions

  1. Wash cucumbers well, soak cucumbers for 15 minutes in cold water to crisp softer cukes.
  2. Cut and discard the blossom end of the cucumber to slow the enzymes which cause foods to continue ripening.
  3. In a stainless steel or glass mixing bowl combine cucumbers and onions, add salt and mix well. Cover the salted cucumber slices with 2-inches of crushed or cubed ice. Place into the refrigerator for 3 to 4 hours, add additional ice as needed.
  4. In a non-reactive pot combine the dried herbs, sugar, and vinegar. Bring the brine to a boil, allow to boil for 10 minutes.
  5. Drain the cucumbers and onions, add to the brine. Allow the mixture to return to a boil.
  6. Using a slotted spoon, add cucumbers and onions to clean, sterilized jars leaving a 1/2-inch headspace.
  7. Place jar funnel onto jar, using a ladle fill jars with the brine.
  8. Remove air bubbles, add additional brine as needed.
  9. Wipe the rims using a clean damp cloth, add warmed lids and rings finger tight.
  10. Processing time is based on the altitude in which you reside, see the chart below.

Allow the jars to rest for 4 to 5 weeks prior to consuming. This ensures the maximum flavor has been achieved.

(Video) 1950's Old-Fashioned Pickle Slices - Bread And Butter Pickles

Old Fashioned Bread and Butter Pickles Recipe for Canning (6)

Canning Bread and Butter Pickles

As mentioned in step 10 of the instructions, the processing time is based on the altitude in which you reside.

Type of PackJar Size0 – 1,000 ft1,001 – 6,000 ftabove 6,000 ft
Hotpints or quarts101520

My Book

The Farm Girl’s Guide to Preserving the Harvest is a comprehensive book covering multiple methods for preserving foods in the comfort of your home. Learn how to safely can, dry, ferment, cure, freeze, and store foods fresh as a sustainable homesteader would. The tips, tricks, and recipes within this book will provide you the confidence and knowledge needed to own your food source.

Old Fashioned Bread and Butter Pickles Recipe for Canning (7)

Printable Recipe Card

For your convenience a printable recipe card is now available.

Yield: 8 pints

(Video) OLD SCHOOL BREAD AND BUTTER PICKLES

Old Fashioned Bread and Butter Pickles for Canning

Old Fashioned Bread and Butter Pickles Recipe for Canning (8)

There is nothing better than an old fashioned bread and butter pickles. Luckily this bread and butter pickles recipes is easy to make containing many ingredients from the pantry. Canning bread and butter pickles creates a shelf stable item which can be enjoyed well into the winter months.

Prep Time4 hours 15 minutes

Cook Time15 minutes

Canning20 minutes

Total Time4 hours 50 minutes

Ingredients

  • 6 pounds pickling cucumbers
  • 8 cups onions, 3 pounds, sweet yellow or red onions thinly sliced
  • 1/2 cup pickling salt
  • 4 cups distilled white vinegar
  • 4 1/2 cups sugar
  • 2 tablespoons mustard seed
  • 1 1/2 tablespoon celery seed
  • 1 tablespoon ground turmeric
(Video) Canning Bread & Butter Pickles-Step By Step!

Instructions

  1. Wash cucumbers well, soak cucumbers in cold water to crisp them up.
  2. Cut and discard the blossom end of the cucumber to slow the enzymes which cause foods to continue ripening.
  3. In a stainless steel or glass mixing bowl combine cucumbers and onions, add salt and mix. Cover the salted cucumber slices with 2-inches of crushed or cubed ice. Place into the refrigerator for 3 to 4 hours, add additional ice as needed.
  4. In a non-reactive pot combine the herbs, sugar, and vinegar. Bring the brine to a boil, allow to boil for 10 minutes.
  5. Drain the cucumbers and onions, add to the brine. Allow the mixture to return to a boil.
  6. Using a slotted spoon, add cucumbers and onions to clean, sterilized jars leaving a 1/2-inch headspace.
  7. With a ladle fill jars with the brine.
  8. Remove air bubbles, add additional brine as needed.
  9. Wipe the rims using a clean damp cloth, add warmed lids and rings finger tight.
  10. Processing time is based on the altitude in which you reside, see the chart in the article.

Notes

Allow the jars to rest for 4 to 5 weeks prior to consuming. Variations to this recipe can be found in the original blog post.

Nutrition Information:

Yield:

8

Serving Size:

1 grams

Amount Per Serving:Unsaturated Fat: 0g

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(Video) DIY Bread-and-Butter Pickles Recipe

Whether you are consuming this old fashioned bread and butter recipe directly out of the jar or as a condiment for burgers, it is a great staple for every pantry!

FAQs

What is a good pickling ratio? ›

The basic ratio for quick pickles is 1:1 vinegar to water, and includes some combination of salt and sugar. Another ratio that is commonly followed is the 3:2:1 method, using three parts vinegar, two parts water, and 1 part sugar.

What is the ratio of vinegar syrup needed for pickling? ›

Fresh-pack or quick pickle recipes are considered safe if the ratio of vinegar to water or other liquid is at least 1:1. The proportion of vinegar can be higher, and in some recipes vinegar makes up all the covering liquid”.

How long should pickles be pressure canned? ›

That's 10 minutes for pint jars, 15 minutes for quart jars. Set your timer as soon as you see the water start boiling. Remove pot from heat and let cool for 5 minutes.

How do you get crispy pickles when canning? ›

5 Secrets for Crispy and Crunchy Pickles
  1. Use small, firm cucumbers. This is, hands-down, the most important! ...
  2. Jar them immediately after picking, or as soon as possible. ...
  3. Soak cucumbers in an ice water bath for a couple hours. ...
  4. Cut off the blossom end of cucumber. ...
  5. Add tannins to the jar.
28 Jul 2020

Why do you add sugar when pickling? ›

Sugar in pickling is used to balance the tartness of the vinegar. Although the sugar can be eliminated from pickle recipes, the pickles are likely to be too sour. Note: Under no circumstances should the amount of vinegar be decreased or diluted to compensate for less sugar.

What makes the perfect pickle? ›

With each pickle, our picky pros kept these criteria in mind: Flavor: Good dill pickles should taste of cucumber, vinegar, dill and other pickling spices. Appearance: A good dill pickle should look appetizing; not unnatural in color but not dull or gray. Crunch: This is an important factor when it comes to pickles.

What are the 3 basic ingredients in pickling? ›

Important Pickling Ingredients
  • Vinegar. There are two options when choosing the best vinegar for pickling. ...
  • Salt. There are multiple choices for which salts to use when pickling food. ...
  • Water. Water is the last of the three main ingredients you must have to pickle foods properly. ...
  • Optional Ingredients.

Why do you boil vinegar before pickling? ›

Some people have found that boiling the vinegar brine helps meld the flavors together and can help speed up the pickling process. If you add the brine into the jar while it's still hot, it can allow the pickling process to take only about an hour instead of about a day.

What is the vinegar to water ratio for canning? ›

In modern home canning, the accepted rule of thumb for safe vinegar / water pickling solutions is that the vinegar should be of at least 5% acidity, and that the vinegar ratio in that mix should be a minimum of 50%. So that is, 50 % of 5% acid vinegar / 50% water.

Should canned pickles be stored upside down? ›

It's a step that hinders, rather than helps. Linda Amendt, the author of Blue Ribbon Canning, is also firmly against the practice of turning preserve jars upside down: Jars of high-acid foods that are inverted after being filled, instead of being safely processed in a water bath, will fail to seal properly.

What happens if you water bath pickles too long? ›

Make sure that the water in your water bath canner is at a hard rolling boil BEFORE placing your jars in the water. Start timing when the bubbles return. Longer processing times can lead to soft pickles.

Do you have to boil pickles when canning? ›

First of all, don't worry: You don't need to boil foods like jam or jelly or pickles. This boiling recommendation is for low-acid foods from a pressure canner. She is only suggesting that you boil any vegetables or meats. You do not need to boil foods like pickle and salsa recipes, jam, jelly, or fruit.

Why are my canned pickles not crunchy? ›

If the pickles are soft, they are spoiled from the yeast fermentation. Don't use them. Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature. These pickles are spoiled and should be discarded.

Why do you soak cucumbers in salt water before pickling? ›

You will need a recipe, most of which will tell you to salt your sliced cucumbers and let them sit for about 3 hours (more is better). This salt treatment draws water out of the cucumbers and flavors them, so it's critically important.

Do homemade pickles need to be pressure canned? ›

Pickles are one of the easiest and safest things to can, making it the perfect beginner project. You don't need a pressure canner or expensive equipment — just jars, a pot, water and tongs!

What sugar is best for pickling? ›

Sugar
  • You should use no more than 1/4 cup of sugar in your pickling solution.
  • White granulated sugar is most commonly used.
  • Brown sugar adds good flavor but can turn light-colored fruits and vegetables darker.
  • Syrup or honey can poorly affect the taste of your solution.
29 Mar 2018

What type of water is best for pickling? ›

The preferred vinegar for pickling is distilled white vinegar, which has a sharp, tart flavor. Use apple cider vinegar for a milder flavor. Water: Soft water is the best water for your brine solution. Distilled water, water with all minerals and other impurities removed, is also a good choice.

What are the 3 types of pickling solution? ›

There are three general methods for vinegar-brine pickling: quick-pickling, salt-brine pickling and the vinegar-brine soak and rinse method. Within those methods, there exist many variations, recipes and approaches to make things like relishes and chutneys.

What vinegar makes the best pickles? ›

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of the light-colored vegetables or fruits.

Which oil is best for pickle? ›

The best oil used in the making of pickles is mustard oil! Not only does it assist in elevating the flavours of all ingredients, it is also known for its health benefits.

Should pickles float to top of jar? ›

The Pickle Float

If slicing or English cucumbers are used, you will notice the slices floating to the top. This is because the syrup is heavier than the large cucumber slices resulting in a lower pack weight. By using a pickling cucumber, more slices would fit into the jar, yielding a higher solid:liquid ratio.

What ingredients gives flavor to pickles? ›

Dill is the predominant flavor. Garlic and capsicum round out the taste and deliver pungency. Other ingredients include bay leaf, celery, caraway, onion, ginger, coriander and mustard. Sweet pickles utilize sweet spices such as cinnamon, clove and allspice with some capsicum and a bit of orange or lemon.

What ingredient in pickling is used as a firming agent? ›

Firming Agents

The calcium in lime definitely improves pickle firmness. Food-grade lime may be used as a lime-water solution for soaking fresh cucumbers before pickling them. Excess lime absorbed by the cucumbers must be removed to make safe pickles.

What are the basic pickling solutions? ›

Brine Basics

For quick pickles, a basic brine is equal parts vinegar and water, but you can adjust the ratio to your preference. Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination.

Do I need to add sugar to pickling vinegar? ›

If pickling things for the long haul, make sure to process your cans safely.) "Pickles are about vinegar and salt, not sweetness," says Perry. Yes, you should have some sugar, but be wary of recipes that call for more than a ¼ cup of sugar. Your brine should lean salty, not syrupy.

How long do you boil vinegar for pickling? ›

Add some heat

Pour your pickle liquid into a pan, bring to the boil, and allow to simmer for three minutes. Then, set aside to cool.

Do you use oil when pickling? ›

Oil is a key ingredient in any pickle, as it ensures the condiment's shelf life. A lot of homemade recipes also suggest using olive oil which is also healthy and neutral in flavour.

How much vinegar do you put in a jar of pickles? ›

A general rule is 2/3 vinegar to 1/3 water when making brine. This ratio will result in an acidic enough base for whatever vegetable you choose to pickle. Other recipes may have a lighter vinegar brine but you must follow the exact recipe when using those or risk spoilage.

How much vinegar do you put in a quart of pickles? ›

Prepare home canning jars and lids according to manufacturer's directions. For each quart of pickles, bring 1 cup water and 1 cup vinegar to the boil.

How much vinegar do I put in 16 oz of water? ›

Add 1 tablespoon of apple cider vinegar to 16oz of water for improved hydration.

Why turn jars upside down after canning? ›

Inversion Canning

Once secured, the jar is inverted (flipped upside down) and left to cool for several minutes before placed right side up. The thought behind the method is the hot food will sterilize the seal while creating a vacuum by allowing air to escape.

Why do you take the rings off after canning? ›

It is recommended that jars be stored without ring bands to keep them dry as well as to allow for easier detection of any broken vacuum seals. However, if you choose to re-apply the ring bands, make sure all surfaces are clean and thoroughly dry first.

Why do restaurants put pickles on the side? ›

It's a tradition that started in the Jewish delis of New York City, but why? Turns out, pickles were served on the side with sandwiches because the acidity of the vinegar works as a palate cleanser. The sharp tang of a dill, sour, or half-sour pickle lets you taste the rest of the flavors more clearly.

How can you tell if pickles have botulism? ›

the container is leaking, bulging, or swollen; the container looks damaged, cracked, or abnormal; the container spurts liquid or foam when opened; or. the food is discolored, moldy, or smells bad.

How do you know if you canned correctly? ›

Use a finger to press down on the middle of the lid.
  1. Sealed: There is no give when you press down in the center. This jar is good for storage.
  2. Unsealed: The lid springs up when you lift your finger. This jar will need to be reprocessed before it can be stored safely.
12 Oct 2020

How long do pickles need to sit in the brine? ›

Wait anywhere from three days to a week for the flavor to develop, and the veggies will taste truly pickled. Keep in mind that the longer it brines, the better it tastes! You can also reuse the brine for your next batch. The quick-pickling process stops here.

Do you need to burp when pickling? ›

If you don't burp the jar, you might find the contents escape of their own accord. The brine will start to go cloudy, which is a good thing; just keep burping the jar. After a week, the pickle flavours will start to develop; after two, they'll start to taste good.

Do you have to heat vinegar before pickling? ›

The key is knowing that first off, boiling your brine (vinegar mixture) will help all the flavors meld better, and that if you add in your pickling subject while the brine is hot, your pickle will be briefly cooked, and you risk losing some of the crunch.

Can you reuse old pickle jars for canning? ›

Never use commercial jars such as mayonnaise and pickle jars for home canning. These jars are not very resistant to temperature extremes; they break easily. Also, lids may not seal on these jars because their sealing edge is rounded rather than flat.

What is the salt water ratio for pickling? ›

Prepare a brine using the ratio of two tablespoons of salt to one quart of water. If it is over 85 degrees in your kitchen, use one extra tablespoon of salt. Stir well and set aside. Chop vegetables into sticks or bite-sized pieces.

What is vinegar to water ratio for pickling peppers? ›

Pack peppers tightly into sterilized jars, leaving 1/2-inch headspace. For each 6 cups of brine, combine 5 cups vinegar, 1 cup water and 1 tablespoon pickling salt. Bring to a boil, reduce heat and simmer five minutes. Pour vinegar solution over peppers, leaving 1/8-inch headspace.

Do you boil vinegar before pickling? ›

The Process

Vinegar-based pickling is a much faster process than fermentation pickling. In its quickest form, you'll just boil a vinegar solution, pour it over the the object of your pickling desire, let it all cool and stash it in the fridge.

How long should pickles sit in brine? ›

Wait anywhere from three days to a week for the flavor to develop, and the veggies will taste truly pickled. Keep in mind that the longer it brines, the better it tastes! You can also reuse the brine for your next batch. The quick-pickling process stops here.

Which vinegar is best for pickling? ›

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of the light-colored vegetables or fruits.

What keeps peppers crisp when canning? ›

You can keep peppers crisp when canning by adding a little bit of pickling salt into the jars, but it will alter their flavor. Canning peppers at home is a fun and easy way to keep them for future use.

Is white vinegar or apple cider vinegar better for pickling? ›

Use apple cider or white distilled vinegar, but the pickles may taste best with the recommended type in the recipe. Apple cider vinegar is milder and offers a different flavor note than white distilled vinegar. Any vinegar should be at least five percent acetic acid. Read every recipe carefully.

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