Sunday, July 27, 2014

Canned Bread and Butter Pickle Recipe

Bread and butter pickles are my favorite kind of pickles.  Specifically, my grandmother's bread and butter pickles.  This recipe, like her canned dill pickle recipe, was lost for many, many years.  My mom gave it to me last year, and I was able to make one batch.  I've already made a batch this year, and I hope to make several more.

I will assume that you know how to can.  If you have any questions at all, just leave a comment, and I will try my best to answer or point you in the right direction.

Canning is becoming a lost art, and that's really sad.  I love being able to make my own food because I know exactly what's in it.  Many of the vegetables I use to can are grown on our farm, so I know they are non-GMO and organic.  I buy my spices in bulk from an Amish bulk food store.  If you don't have one locally, your grocery store should have the spices.

The cukes need to soak in the salt for 3 hours, so plan accordingly.  Don't start this at, say, 2 p.m. and have to take an hour break to show a rabbit to a prospective buyer.  Did I mention that onions make me cry?  Yeah.  I bawl like a baby.  Try explaining that to a stranger.

Canned Bread and Butter Pickles


Start by cutting cucumbers in to paper thin slices.  You'll need 16 cups for this recipe, but if you have a few cups leftover, by all means add them.  I always have extra brine left over.  Add 8 small white onions cut in thin strips or diced, depending on your preferences.  I like strips.  Then add 2 green peppers and 2 red or yellow peppers.  You can skip the red or yellow peppers, but it does make the jar look pretty.  I skipped it this year because I only planted green peppers.

Combine 4 cups water and 1/2 cup canning salt.  Pack the ice around the veggies and let them soak for three hours.  I moved my veggies to a large pan with a lid because my plastic bowl started to warp from the cold.  I give the veggies a good stir every half an hour or so to mix them up really well.  The ice will melt, but you don't need to add more.  

After three hours, drain the veggies in a colander and rinse very well.  Then rinse them again.  And again.  Taste one.  If you pucker, rinse more.  The salt taste only intensifies as it sits, so you really, really need to get that salt off.


Now you want to make your brine.  You can start this about 20 minutes before your veggies are done soaking if you want.  To make your brine, bring 5 cups sugar, 1.5 teaspoons turmeric, 1/2 teaspoon ground cloves (optional- I never add it), 2 teaspoon mustard seed, and 5 cups white vinegar to a boil over medium heat and let boil for 5 minutes.  


 While it's heating up, take your jars out of the warm water in the water bath and empty them.  Pack them with veggies really tight.  The cucumbers will shrink more, so you really want to pack them very well.


Pour the brine over the pickles leaving 1/2 inch head space.  Give the pickles a water bath in boiling water for 10 minutes.  

Ta da!  You have bread and butter pickles that taste so much better than what you find at the store or from a mix!  

Let sit for at least a month for best taste.

Canned Bread and Butter Pickles Recipe


Makes 2 quarts

Ingredients

  • 16 cups of thinly sliced cucumbers
  • 8 small white onions, sliced thin
  • 2 green peppers cut in to 1/2" pieces
  • 2 red peppers (optional)
  • 1/2 cup salt
  • 4 cups ice
  • 5 cups sugar
  • 1 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cloves (optional)
  • 2 teaspoon mustard seed
  • 5 cups white vinegar
Directions
  1. Combine cucumbers, onions, and peppers in a metal pan.
  2. Combine salt and ice.  Pack ice mixture around veggies and let sit for 3 hours.
  3. Drain vegetables and rinse very well.
  4. Combine sugar, turmeric, cloves, mustard seed, and vinegar in a large sauce pan.  Bring to boil over medium heat and let boil for 5 minutes.
  5. Pack vegetables in sterilized jars.  
  6. Pour brine over vegetables, leaving 1/2 inch head space.
  7. Process in hot water bath for 10 minutes.