Bread and butter pickles are my all-time favorite pickle. They’re sweet and crunchy, and just delicious! You can add them to a recipe, or eat them plain from the jar.
This is an easy recipe for home canning bread and butter pickles. I do suggest that if you have a food processor with the slicing attachment, that you use this for pickles. It will save you a lot of cutting! I have both the Kitchen Aid food processor and the Kitchen Aid Food Processor attachment with the slicer for my Kitchen Aid Mixer.
For slicing, I actually prefer to use the Food Processor attachment with my mixer. I can place the bowl under the mixer and the sliced cucumbers shoot straight into the bowl! You can also use a mandolin or slice them by hand. Either way, you’ll want to slice your cucumbers to about 1/4 inch thickness.
Add the sliced cucumbers, onions, pickling salt, and garlic to a 6-8 quart stainless steel or enamel pot. Add 2 inches of cracked ice and cover with a lid. Refrigerate for 3 – 12 hours. For the best results, I recommend refrigerating for the full 12 hours.
Once done, remove any remaining ice and drain the mixture well in a large colander. Remove the garlic.
In the same 6-8 quart pot, combine the sugar, vinegar, mustard seeds, turmeric, and celery seeds. Heat to boiling, then add the cucumber mixture and return to boiling.
Ladle the hot cucumber mixture and liquid into hot, sterilized pint jars. Run your flat spatula (from the accessory kit) along the sides of the jar removing all of the air bubbles. Add additional mixture (if necessary), leaving 1/4 inch headspace. (Tip – I wash my jars, lids, and bands in the dishwasher on the sanitizing cycle as I start my canning process. I leave them in the dishwasher until I’m ready to use so they stay nice and hot).
Add 3/4 tsp. of pickle crisp to each jar (this step is optional, but I recommend the pickle crisp for crunchy pickles).
Add the lids and hand tighten the bands.
Process the jars in a boiling-water canner for 10 minutes (start the timer once the water begins boiling).
Once completed, remove the jars and place them on wire racks to cool.
Once the jars are cool, label the jars with the product and date and store them in a cool, dry, dark spot for up to one year.
Easy Home Canning Bread And Butter Pickle Recipe
- 4 Quarts Sliced 1/4 inch thick cucumbers
- 8 Medium Onions, sliced
- 1/3 Cup Pickling Salt
- 3 Cloves Garlic, halved
- Cracked Ice
- 4 Cups Sugar
- 3 Cups Cider Vinegar
- 2 Tbsp. Mustard Seeds
- 1 1/2 tsp. Turmeric
- 1 1/2 tsp. Celery Seeds
- Wash the cucumbers, cut off the blossom ends, then slice into 1/4 inch slices.
- In a 6-8 qt stainless steel or enamel pot, combine cucumber slices, onions, pickling salt, and garlic.
- Add 2 inches of cracked ice, cover with a lid, and refrigerate for 3 to 12 hours (for the best pickles, I recommend the full 12 hours).
- Remove any remaining ice and drain the mixture into a large colander.
- Remove the garlic.
- In the same 6 – 8 qt pot, combine sugar, vinegar, mustard seeds, turmeric, and celery seeds. Heat to boiling. Add cucumber mixture and return to boiling.
- Pack hot cucumber mixture and liquid into hot, sterilized pint canning jars. Run your flat spatula (from the accessory kit) along the sides of the jar removing all of the air bubbles. Add additional mix (if needed) leaving a 1/2 inch headspace.
- Add 3/4 tsp. of pickle crisp granules to each jar.
- Wipe the rims, add the lids, and hand tighten the bands.
- Process the jars in a boiling-water canner for 10 minutes (start the timer when the water begins to boil).
- Once completed, remove the jars from the canner and cool on a wire rack.
- Once cooled, label the jars with product and date and store in a dark, cool, dry spot for up to one year.