![\"jars](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2018\/08\/bread-butter-pickles-square-2021.jpg\")
<\/p>\nThese old-fashioned bread and butter pickles have a crisp texture and a balanced sweet and sour flavor. The slightly sweet tangy flavor makes them perfect for topping your favorite burgers and sandwiches.<\/p>\n
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“I love pickles!” <\/strong><\/em>my husband said as I planned the garden soon after moving to our property.<\/p>\n With this in mind, I planned on growing a bunch of pickling cucumbers. I was not a fan of pickles, so normally I grew only a few cucumber plants to eat fresh and in salads. However, this was the year I acquired a lot of canning jars, and I was determined to fill each one with garden grown goodness.<\/p>\n Cucumbers ended up exceeding my expectations that year and were my most prolific producers. I barely kept up with processing them into endless batches of pickles. I made bread and butter pickles, kosher dill pickle spears<\/a> and sweet pickle relish<\/a> from the Ball Blue Book Guide to Preserving<\/a>.<\/em><\/p>\n Soon my shelves were filled with jars and jars of pickles. We had so many pickles that I began asking my husband if he wanted pickles with almost meal. I gave jars of pickles and relish away and still had shelves full years later.<\/p>\n Thankfully, I learned my lesson and now only plant just a few cucumber plants to provide enough for fresh eating and a few batches of canned pickles and relish.<\/p>\n I have never been a big fan of pickles until I tried this recipe from a dear friend who was like a Granny to many. I call this recipe Granny’s Bread and Butter Pickles in her honor.<\/p>\n These old-fashioned bread and butter pickles are made from cucumbers, onions and pickling spices. They are tangy, sweet, and crunchy\u2014a perfect addition to any sandwich, hamburger, or hot dog. Here are tips for home canning bread and butter pickles:<\/p>\n Pickling cucumbers are short, thin skinned cucumbers that are primarily used for processing or pickling. Skip the waxed cucumbers at the grocery store. The wax prevents the pickling liquid from penetrating the cucumber.<\/p>\n Table salt contains iodine and anti-caking agents that can darken pickles and cause cloudiness in your jars. Instead, use pickling salt,<\/a> which is also called canning salt.<\/p>\n If you are new to canning or haven’t canned in a while, it may be helpful to review this article on water bath canning at the National Center for Home Food Preservation website<\/a>.<\/p>\n A more detailed and printable recipe can be found at the bottom of this article, but these are the general steps for making and canning bread and butter pickles:<\/p>\n Wash cucumbers well under running water and cut into 1\/4-inch slices discarding ends. Peel onion and slice thinly.<\/p>\n Combine the cucumber and onions a large bowl. Scatter the canning salt over the top, cover with the ice and water, and let stand for about 3 hours.<\/p>\n Wash your jars, lids, bands, and canning tools in warm, soapy water. Rinse well, and set the lids, bands, and tools aside to air dry until you are ready to use them.<\/p>\n Setup your water bath canner with the canning rack on a large burner of your stove. Place the jars upright in the canner, and add water to cover. Bring the canner to a simmer (180\u02daF) for 10 minutes, and keep the jars hot until you are ready to fill them.<\/p>\n In a large pot, combine sugar, mustard seed, celery seed, ground turmeric, peppercorns, and vinegar. Heat just to a boil.<\/p>\n Drain and rinse the cucumbers and onions under fresh water. Add the drained cucumber and onion slices to the pot of pickling brine and return to boil. Reduce heat and keep warm as you fill your jars.<\/p>\n Lay a kitchen towel on the counter. Use the jar lifter to remove a hot jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner, so they stay warm.<\/p>\n Place the canning funnel on the jar, and add the warm pickles and brine to the jar, leaving 1\/2-inch headspace. Run the bubble popper through the jar to release any trapped air bubbles. Make sure all the pickles are submerged under the brine. Remove any that stick out, and adjust the headspace again if needed.<\/p>\n Wipe the rim with a damp towel to remove residue. Center a lid on the jar, place the band over the lid, and screw it on until fingertip tight. Place the jar back into the canner, and repeat with the rest of the jars.<\/p>\n Adjust the water level so it is covering the jars by several inches, bring the pot to a boil, and process the jars for the times indicated in the recipe below.<\/p>\n Let the jars cool, test the seals, label and date the jars, and store the canned pickles in a cool, dark location. Let the pickles stand for about 4 weeks to develop flavor.<\/p>\nTips for Canning Bread & Butter Pickles<\/h2>\n
Select crisp, freshly harvested pickling cucumbers<\/h3>\n
![\"\"](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2015\/07\/pickling-cucumbers-in-basket.jpg\")
<\/p>\nUse pickling salt<\/h3>\n
Use commercial vinegar with at least 5% acidity<\/h3>\n
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Steps for Canning Pickles<\/h2>\n
Step 1: Gather your canning equipment<\/h3>\n
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Step 2: Prepare your cucumbers and onions<\/h3>\n
![\"a](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2018\/08\/sliced-cukes.jpg\")
<\/p>\nStep 3: Prepare your canning equipment<\/h3>\n
Step 4: Make the pickling brine<\/h3>\n
![\"sliced](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2018\/08\/cuke-onion-pot.jpg\")
<\/p>\nStep 5: Can the pickles<\/h3>\n
![\"canning](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2018\/08\/bread-butter-pickles-horizontal-2021.jpg\")
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![\"jars](\"https:\/\/growagoodlife.com\/wp-content\/uploads\/2018\/08\/bread-butter-pickles-square-2021-150x150.jpg\")
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