How to Make Bread and Butter Pickles
Obtain pickling cucumbers., Wash the cucumbers thoroughly and slice them thickly, about 1⁄4 inch (0.6 cm) thick., Slice the onions., Prepare brine for the first soak using 1/2 cup of salt for every 4 quarts of water., Sterilize at least a dozen...
Step-by-Step Guide
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Step 1: Obtain pickling cucumbers.
Grow your own, or ask around at produce stands or farmers' markets in late summer.
Pickling cucumbers are smaller than most salad cucumbers, perhaps 1 to 1 1⁄2 inches (2.5 to
3.8 cm) in diameter and 3 to 6 inches (7.6 to
15.2 cm) long.
Plan that 6 to 7 medium pickling cucumbers, or about one pound, sliced, will yield about 3 cups.
Thus, for six quarts of sliced cucumbers, you will need about 8 pounds of cucumbers. -
Step 2: Wash the cucumbers thoroughly and slice them thickly
Do not peel them.
Measure the sliced cucumbers until you have about 6 quarts.
Cut out any bad spots as you go. , Leave them in half-rings, or if you prefer, aim for bite-sized lengths. , Cover the cucumber and onion mixture in this brine.
Let the mixture soak for three hours. , If you prepare them ahead of time, store them upside-down on a clean towel, covered by another clean towel. ,, Bring the vinegar, sugar, and spices to a boil in a large saucepan or pot.
Then, add the drained vegetables to the mixture and bring the combination to a boil. , Boil about an inch of water in the bottom of a wide saucepan.
Remove the saucepan from heat and place the jar lids individually into the water.
Let them sit for a minute or two.
Do this immediately prior to use. , Leave 1⁄2 inch (1.3 cm) of head space (space between the top of the food and the jar rim).
Pour the hot pickling liquid over the vegetables, leaving 1⁄2 inch (1.3 cm) of head space.
Stir the pickling liquid as you go to keep the spices mixed in. ,, Use a lid wand to lift the seals out of the hot water.
Center the seal on the rim of the jar.
Screw on the ring so that it is snug but do not over-tighten. (The idea is to contact the wax sealing surface firmly without displacing it altogether.) , Fill the canner with hot water until the tops of the jars are at least an inch below the surface of the water. ,, The next day, check the seals by pressing down in the center.
The seal should not move up and down or make noise when pressed. , Clean the sealed jars with dish soap in room-temperature water and label them with the contents and the date.
Allow the jars to dry thoroughly before storing them. -
Step 3: about 1⁄4 inch (0.6 cm) thick.
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Step 4: Slice the onions.
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Step 5: Prepare brine for the first soak using 1/2 cup of salt for every 4 quarts of water.
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Step 6: Sterilize at least a dozen canning jars by boiling them in water for 10 minutes.
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Step 7: Drain the salt water out of the onion and cucumber mixture and discard it.
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Step 8: Prepare the pickling liquid.
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Step 9: Prepare the seals.
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Step 10: Pack the cucumbers and onions into the sterilized jars.
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Step 11: Remove any air bubbles from within the jar using a knife (ideally a long
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Step 12: slender plastic one
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Step 13: to avoid harming the food or the jar).
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Step 14: Wipe the jar rim with a damp
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Step 15: clean cloth to remove any residue.
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Step 16: Place the filled jars in a water-bath canner or a large stock pot
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Step 17: using a rack to prevent direct contact between the bottom of the pot and the jars.
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Step 18: Bring the canner full of water and jars to a boil and boil for 15 minutes
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Step 19: adding more time if you are at high altitude.
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Step 20: Remove the jars from the boiling water and place them on an old towel in a sheltered area to cool overnight.
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Step 21: Notice that if the jars are sticky
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Step 22: wait until they have cooled completely
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Step 23: at least 24 hours.
Detailed Guide
Grow your own, or ask around at produce stands or farmers' markets in late summer.
Pickling cucumbers are smaller than most salad cucumbers, perhaps 1 to 1 1⁄2 inches (2.5 to
3.8 cm) in diameter and 3 to 6 inches (7.6 to
15.2 cm) long.
Plan that 6 to 7 medium pickling cucumbers, or about one pound, sliced, will yield about 3 cups.
Thus, for six quarts of sliced cucumbers, you will need about 8 pounds of cucumbers.
Do not peel them.
Measure the sliced cucumbers until you have about 6 quarts.
Cut out any bad spots as you go. , Leave them in half-rings, or if you prefer, aim for bite-sized lengths. , Cover the cucumber and onion mixture in this brine.
Let the mixture soak for three hours. , If you prepare them ahead of time, store them upside-down on a clean towel, covered by another clean towel. ,, Bring the vinegar, sugar, and spices to a boil in a large saucepan or pot.
Then, add the drained vegetables to the mixture and bring the combination to a boil. , Boil about an inch of water in the bottom of a wide saucepan.
Remove the saucepan from heat and place the jar lids individually into the water.
Let them sit for a minute or two.
Do this immediately prior to use. , Leave 1⁄2 inch (1.3 cm) of head space (space between the top of the food and the jar rim).
Pour the hot pickling liquid over the vegetables, leaving 1⁄2 inch (1.3 cm) of head space.
Stir the pickling liquid as you go to keep the spices mixed in. ,, Use a lid wand to lift the seals out of the hot water.
Center the seal on the rim of the jar.
Screw on the ring so that it is snug but do not over-tighten. (The idea is to contact the wax sealing surface firmly without displacing it altogether.) , Fill the canner with hot water until the tops of the jars are at least an inch below the surface of the water. ,, The next day, check the seals by pressing down in the center.
The seal should not move up and down or make noise when pressed. , Clean the sealed jars with dish soap in room-temperature water and label them with the contents and the date.
Allow the jars to dry thoroughly before storing them.
About the Author
Catherine Wood
A seasoned expert in education and learning, Catherine Wood combines 2 years of experience with a passion for teaching. Catherine's guides are known for their clarity and practical value.
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