Ever wanted to make your own bread and butter pickles?
After my kids made a dent in the stash (they love snacking on raw cukes!), I canned the rest as bread ‘n butter pickles.
They turned out sweet and FULL of flavor!
Courtesy of my Grandma, here is the recipe to make and can your own sweet cukes.
All of the canning ingredients, spices and supplies listed are available at Walmart.
I had A LOT of cucumbers and made a double batch of this recipe, which yielded about 7 quarts of pickles.
what you’ll need:
4 quarts (about 6 lbs) pickling cucumbers
1/2 C pickling salt
4 C (white) vinegar
4 C sugar (or evaporated sugar cane crystals)
2 tsp turmeric
1 tsp mixed pickling spices
pint or quart-size jars, seals, and rings
1. Thoroughly wash cucumbers in cold water. Cut off both ends of cukes (to prevent wilting during pickling process). Slice cucumbers (I cut mine into “spears”) and onions and layer in a deep bowl or strainer; cover each layer with pickling salt and ice. Let stand for 3 hours. (If you’re using a bowl instead of a strainer, drain off water as needed.)
2. Fill a water bath canner halfway with water and bring to a boil over high heat.
3. Drain and rinse cucumbers and onions thoroughly.
4. Wash canning jars, seals, and rings in HOT, soapy water. Let jars and lids soak in HOT water while you prepare pickles. (If you have a dishwasher, run the jars through a quick wash cycle and let them sit in the steam until you’re ready to fill them.)
5. In a large pot, combine vinegar, sugar and spices and bring to a boil. Allow to boil for 10 minutes.
6. Add cucumbers and onions to your pickling solution and bring to a boil again.
7. Fill hot jars with cucumbers and onions. Pack them in as tight as you can! The pickles tend to “float” if you don’t pack them tight enough.
8. Add enough hot liquid to fill the jars about 1/2-inch to the top. Clean the rims of the jars with a wet cloth and tightly seal with lids. (Side note: Jars and rings can be reused but always use new seals!)
9. Using canning tongs, add jars to canning pot, making sure the jars are covered by at least 1/2 inch of water. Allow water to come to a rolling boil, then start your timer for 10 minutes.
10. Remove jars from water and allow to cool on a counter top. Jars should “pop” within a few minutes as the lids seal. You can let your cucumbers sit and “pickle” for a week or two, or you can eat them sooner. Ours had a yummy pickle flavor within about 2 days. This recipe yields about 7 to 8 pints of pickles.