Making Delicious Homemade Bread And Butter Pickles

Oct 29, 2025 by SLV Team 51 views

Hey everyone, are you ready to dive into the wonderful world of homemade bread and butter pickles? I'm talking about those tangy, sweet, and crunchy delights that can jazz up any sandwich, burger, or even just be enjoyed straight from the jar. It's awesome how simple it is to make this from scratch, and trust me, the taste difference between store-bought and homemade is HUGE. Plus, you get to control all the ingredients, ensuring you know exactly what you're eating. So, buckle up, because we're about to embark on a pickling adventure! Making homemade bread and butter pickles isn't just about following a recipe; it's about creating a tradition, a taste of summer, and a little bit of culinary magic right in your kitchen. We'll start with the basics, like getting the right ingredients and equipment. Then, we'll walk through the prep work, including washing, slicing, and salting your cucumbers. After that, we'll create the flavorful brine that gives these pickles their signature taste, and finally, we'll go over the canning process to ensure your pickles are safe to eat and last for months. You will become a pickling pro in no time! So, grab your apron, and let's get pickling!

Gathering Your Ingredients

Alright, before we get our hands dirty, let's gather all the essential ingredients for making homemade bread and butter pickles. The fresher your ingredients, the better your pickles will taste, so aim for high-quality produce. Here's what you'll need:

Cucumbers: These are, of course, the star of the show. You'll want to use Kirby cucumbers or other pickling cucumber varieties. Avoid using regular cucumbers, as they tend to have too much water and might make your pickles mushy. Try to select cucumbers that are firm, with no soft spots, and preferably around 4-6 inches long. The number of cucumbers you'll need will depend on your jar size and the number of pickles you want to make, but a good starting point is around 3-4 pounds of cucumbers. Think about hitting up your local farmers market for the best and freshest options!
Onions: Onions add a lovely savory depth to your pickles. You'll need about one to two medium onions. Yellow onions work great because of their slightly sweet flavor, but you can also use white or red onions, depending on your preference. Just slice them thinly, or use a mandoline to get uniform slices.
Vinegar: Vinegar is a crucial ingredient because it is what gives the pickles their tang and helps to preserve them. White vinegar is the most common choice, but you can also use apple cider vinegar for a slightly different flavor profile. Make sure the vinegar has at least 5% acidity for safe canning. You will need about 3-4 cups, depending on your recipe and the size of your batch.
Sugar: Bread and butter pickles get their name from their sweet and tangy flavor, which is achieved with a good amount of sugar. Granulated sugar is typically used, and you will need around 1-2 cups. You can adjust the amount of sugar to your taste. If you prefer your pickles a little less sweet, use less sugar.
Spices: This is where the magic happens! The spices add the characteristic flavor of bread and butter pickles. You'll typically need mustard seeds, celery seeds, and turmeric. Turmeric gives the pickles their vibrant yellow color, while mustard seeds add a nice bite. Celery seeds provide a subtle, earthy flavor. You can also add other spices according to your taste, such as garlic cloves, dill seed, or red pepper flakes for a bit of heat.
Salt: Salt is essential for both flavor and preservation. Pickling salt is the best choice because it doesn't contain iodine, which can make your pickles turn dark. You'll need about 1/4 cup of pickling salt, and the salt helps draw out moisture from the cucumbers and keep them crisp.
Water: You'll need water for both the brine and for washing your vegetables. Make sure to use clean, filtered water.

Make sure to have everything on hand before you start so you're not running around mid-process! Now that you have all the ingredients, you're one step closer to making some fantastic pickles!

Essential Equipment You'll Need

Before you get into the fun of pickling, let's make sure you have the right tools. Having the proper equipment will not only make the process easier but also ensure the safety and quality of your homemade bread and butter pickles. Here's a rundown of what you'll need:

Canning Jars and Lids: This is the most crucial piece of equipment. You'll need sterilized canning jars and new, unused lids. The jars come in various sizes (pints or quarts are typical). Choose the size that works best for your needs. Make sure your jars are designed for canning; these have wide mouths and are heat-treated to withstand the canning process. Buy new lids because they seal only once. Don't reuse them.
Large Pot: You will need a large, non-reactive pot (stainless steel or enamel-coated) for making the brine. It needs to be large enough to hold all your ingredients without overflowing.
Canning Pot and Rack: A canning pot is a large pot specifically designed for processing jars. It should be tall enough to fully submerge the jars, with at least an inch of water above the jar lids. The rack sits at the bottom of the pot to keep the jars off the direct heat, preventing them from breaking. If you don't have a canning pot, a very large stockpot with a rack (or a folded kitchen towel) at the bottom will work.
Tongs: Tongs are vital for safely lifting the hot jars in and out of the canning pot. Choose tongs with a good grip to prevent dropping the jars.
Jar Lifter: This tool is specifically designed for lifting jars in and out of the canning pot. It has a secure grip that helps prevent accidents.
Lid Lifter: A magnetic lid lifter makes it easy to grab the lids out of the hot water without burning your fingers.
Large Bowls: You'll need a couple of large bowls: one for washing and preparing your cucumbers and another for the brine. Glass or stainless steel bowls are best for this.
Cutting Board and Knife: Use a sharp knife and cutting board to slice your cucumbers and onions evenly. A mandoline slicer is a great tool for achieving uniform slices quickly.
Measuring Cups and Spoons: Accurate measurements are essential when making the brine. Use a good set of measuring cups and spoons.
Scale: If you want to be super precise, a kitchen scale can be helpful for measuring ingredients by weight.
Ladle and Funnel: A ladle helps in filling the jars with brine, and a canning funnel makes the process cleaner and easier, preventing spills.
Bubble Remover or Chopstick: Use a bubble remover or a clean chopstick to remove any air bubbles trapped in the jars after filling them with the pickles and brine. This helps prevent spoilage.
Clean Cloths: Have clean cloths and towels on hand for wiping jar rims and spills.

Having the right equipment will make your homemade bread and butter pickles a breeze. Trust me, it's worth investing in these tools if you plan to pickle regularly! With all this ready, let's start the pickling process.

Preparing the Cucumbers and Onions

Now, let's get down to the nitty-gritty and prepare those homemade bread and butter pickles cucumbers and onions. Proper preparation is key to achieving that perfect crunch and flavor. Here’s a step-by-step guide:

Washing the Cucumbers: Start by thoroughly washing your cucumbers. Scrub them gently under cold running water to remove any dirt or debris. You don't need to peel them, as the skin adds texture and helps the pickles stay crisp. Just make sure they're clean.
Slicing the Cucumbers: Next, slice the cucumbers. There are a few ways to do this: you can slice them into rounds, spears, or even crinkle-cut slices. The traditional method is to slice them into rounds about 1/4 inch thick. This thickness ensures that they pickle evenly and maintain a good crunch. Use a sharp knife or a mandoline slicer for consistent slices.
Slicing the Onions: Thinly slice your onions. You can use a knife or a mandoline slicer here, too. Aim for slices that are about 1/8 inch thick. These will soften during the pickling process and add a nice sweetness to your pickles. Separate the onion rings after slicing them.
Salting the Cucumbers and Onions: This step is crucial for crisp pickles. Place the sliced cucumbers and onions in a large bowl. Sprinkle them with pickling salt. Mix well to ensure that all the slices are coated. The salt draws out excess water from the cucumbers, which helps them stay crisp. Let the mixture sit for at least 2 hours. Some recipes recommend letting the mixture sit for up to 24 hours. During this time, the cucumbers will release a lot of water.
Rinsing and Draining: After the salting process, rinse the cucumbers and onions under cold water to remove the excess salt. Drain them very well. You can use a colander to drain them, or you can gently squeeze the excess water out with your hands. It's important to remove as much water as possible to prevent your pickles from becoming soggy. After doing this your pickles will be much better!
Preparing the Spices (Optional): Some people like to tie the spices in a cheesecloth bag to make them easier to remove later. This isn't necessary, but it can make it easier to strain the spices before jarring. Otherwise, you can just add the spices directly to the brine.

These steps will prepare your cucumbers and onions for the delicious brine and perfect pickles! Remember, attention to detail at this stage sets the stage for success. Once your cucumbers and onions are prepared, you are ready to make the brine.

Making the Flavorful Brine

Alright, let’s get down to the core of what makes homemade bread and butter pickles truly amazing – the brine! The brine is the magic potion that infuses the cucumbers with their signature sweet and tangy flavor. Here's how to create the perfect brine:

Combine the Ingredients: In a large, non-reactive pot (stainless steel or enamel-coated), combine the vinegar, sugar, water, mustard seeds, celery seeds, turmeric, and any other spices you’re using. Remember, the choice of vinegar (white or apple cider) will slightly affect the flavor, so choose what you like best! Start with the recommended amounts in your recipe and adjust the sugar to your taste. If you prefer a less sweet pickle, reduce the sugar. If you want more spice, add more mustard seeds or a pinch of red pepper flakes.
Heat the Brine: Place the pot over medium heat. Stir the brine continuously until the sugar is completely dissolved. It’s important to make sure the sugar dissolves so that the flavor is evenly distributed. Do not bring the brine to a full boil yet; just heat it until the sugar dissolves and the spices start to release their aroma. This can take about 5-10 minutes.
Add the Cucumbers and Onions: Once the sugar has dissolved, and the brine is heated, add the prepared cucumbers and onions to the pot. Gently stir to ensure everything is well combined.
Bring to a Simmer: Bring the mixture to a gentle simmer. Do not boil it vigorously, as this can make your pickles soft. Simmer the cucumbers and onions in the brine for about 5 minutes, or until the cucumbers start to change color from a dark green to a brighter, more translucent green. This process helps the cucumbers absorb the flavor of the brine.
Taste and Adjust: Taste the brine and adjust the seasonings to your liking. You might want to add more sugar, vinegar, or spices. Remember, the final taste should be a balance of sweet, sour, and savory.
Remove from Heat: Once the cucumbers have simmered and the flavors have melded, remove the pot from the heat. The brine is now ready for canning. If you want to get more into the canning process, you can do so now!

This process is where the real transformation happens. From here, your pickles are ready to be canned, bottled, and enjoyed! You're almost at the finish line, so keep up the great work!

Canning Your Pickles for Long-Term Enjoyment

Alright, it's time to seal the deal and can those delicious homemade bread and butter pickles! Canning is the process of preserving your pickles so you can enjoy them year-round. Here's a step-by-step guide to canning your pickles safely and successfully:

Sterilize Your Jars: Wash your canning jars, lids, and bands in hot, soapy water. Then, sterilize the jars. This can be done in a few ways: by running them through a dishwasher on a hot cycle, by placing them in a canning pot filled with boiling water for 10 minutes, or by baking them in the oven at 200°F (93°C) for 10-15 minutes. Keep the jars hot until you're ready to fill them. The lids and bands do not need to be sterilized, but they do need to be clean. Place the lids in a small saucepan and heat them in simmering water (not boiling) to soften the sealing compound.
Fill the Jars: Using a jar lifter, carefully remove one hot jar at a time from the canning pot or oven. Place the jar on a clean towel or work surface. Using a ladle and canning funnel, fill the jar with the hot pickles and brine, leaving about 1/2 inch of headspace (the space between the top of the pickles and the rim of the jar). Make sure you leave enough room at the top.
Remove Air Bubbles: After filling each jar, use a bubble remover or a clean chopstick to gently remove any air bubbles trapped in the jar. Insert the tool down the side of the jar and move it around to release the air bubbles. This will help prevent spoilage.
Wipe the Rims: Use a clean, damp cloth to wipe the rims of the jars to remove any food residue. This ensures a good seal. Any food residue on the rim can prevent the lid from sealing properly.
Place the Lids and Bands: Center a hot lid on each jar. Place the band over the lid and screw it on until it is fingertip tight. Do not overtighten, as this can prevent the jar from sealing properly. The band should be tight enough to hold the lid in place during processing.
Process the Jars: Place the filled jars in the canning pot filled with hot water. Make sure the jars are covered by at least 1-2 inches of water. Bring the water to a rolling boil and process the jars for the recommended time. The processing time will depend on your altitude and the size of your jars. For bread and butter pickles in pint jars, the processing time is typically 10 minutes (adjust for altitude as needed). Once the processing time is over, turn off the heat and let the jars sit in the pot for 5 minutes. This helps prevent the jars from cracking.
Remove the Jars: Using a jar lifter, carefully remove the jars from the canning pot. Place the jars on a clean towel or cooling rack, leaving space between each jar. Avoid placing them directly on a cold surface, as this can cause them to crack. Let the jars cool undisturbed for 12-24 hours. You'll hear the lids