How to Make Bread and Butter Pickles: A Comprehensive Guide
Making bread and butter pickles involves a relatively simple process of brining cucumber slices with onions and a sweet-sour pickling liquid, resulting in a crisp, tangy, and slightly sweet treat, perfect as a condiment or snack. The key is balancing the ingredients and following proper canning procedures for safe storage.
Understanding Bread and Butter Pickles
Bread and butter pickles, named for the story of their origin (a family exchanging them for bread and butter during the Depression), are a staple in many households. Unlike dill pickles, they boast a sweeter profile thanks to the addition of sugar to the brine. The classic bread and butter pickle relies on cucumbers, onions, and a unique spice blend that creates a flavor profile that is both refreshing and satisfying.
Benefits of Making Your Own Pickles
While store-bought options exist, making bread and butter pickles at home offers several advantages:
- Control over ingredients: You choose the quality of your cucumbers, spices, and vinegar.
- Customized flavor: Adjust the sweetness, sourness, and spice level to your preference.
- Cost-effective: Often cheaper than buying commercially produced pickles.
- Preservative-free: You avoid artificial colors, flavors, and preservatives.
- Sense of accomplishment: There’s great satisfaction in creating something delicious and shelf-stable.
The Step-by-Step Process: From Cucumber to Jar
Here’s a detailed guide on how to make your own bread and butter pickles:
Gather your ingredients:
- 4 pounds pickling cucumbers, sliced 1/4 inch thick
- 2 medium onions, thinly sliced
- 1/4 cup pickling salt
- 4 cups white vinegar (5% acidity)
- 2 cups granulated sugar
- 2 teaspoons mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cloves
Prepare the cucumbers and onions: Place sliced cucumbers and onions in a large bowl. Sprinkle with pickling salt. Add enough crushed ice to cover. Let stand for at least 3 hours, or preferably overnight, in the refrigerator. This step draws out excess moisture and helps keep the pickles crisp.
Prepare the canning jars: Wash and sterilize pint-sized canning jars and lids according to the manufacturer’s instructions. This typically involves boiling them in water for 10 minutes.
Make the brine: In a large stainless steel or enamel pot, combine vinegar, sugar, mustard seeds, celery seeds, turmeric, and cloves. Bring to a boil over medium-high heat, stirring until sugar is dissolved.
Rinse and drain the vegetables: Drain the cucumbers and onions thoroughly. Rinse them under cold water to remove the salt. Drain again.
Pack the jars: Pack the cucumber and onion mixture into the sterilized jars, leaving 1/2 inch headspace.
Pour the hot brine: Carefully pour the hot brine over the cucumbers and onions in each jar, again leaving 1/2 inch headspace. Remove any air bubbles by gently tapping the jars on the counter or using a non-metallic utensil.
Wipe the jar rims: Wipe the jar rims with a clean, damp cloth to ensure a proper seal.
Apply lids and rings: Place the lids on the jars and screw on the rings until fingertip tight.
Process in a boiling water bath: Place the jars in a boiling water bath canner. Make sure the jars are completely covered with water (at least 1 inch above the jar tops). Bring the water to a rolling boil and process for 10 minutes. Adjust processing time based on altitude (see table below).
Cool and check the seals: Carefully remove the jars from the canner and place them on a towel-lined surface. Let them cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a popping sound indicating that the lids have sealed.
Store: After 24 hours, check the seals. If the lid is concave and doesn’t flex when pressed in the center, it’s properly sealed. Store sealed jars in a cool, dark place for at least 2 weeks to allow the flavors to develop. Refrigerate any unsealed jars and use them within a few weeks.
Altitude Adjustments for Boiling Water Bath Canning
| Altitude (feet) | Processing Time Adjustment (minutes) |
|---|---|
| 0-1,000 | No adjustment needed |
| 1,001-6,000 | Add 5 minutes |
| Above 6,000 | Add 10 minutes |
Common Mistakes to Avoid
Making bread and butter pickles is relatively straightforward, but avoiding these common mistakes is crucial for safety and flavor:
- Using non-pickling salt: Table salt contains iodine, which can darken pickles and affect their flavor. Always use pickling salt or kosher salt.
- Insufficient brining: The brining process is essential for removing excess moisture and ensuring crisp pickles. Don’t skimp on the time.
- Not using enough vinegar: Vinegar is the key preservative. Ensure you’re using enough vinegar with at least 5% acidity.
- Under-processing: Under-processing can lead to spoilage and botulism. Follow the recommended processing times carefully.
- Improper sealing: If the jars don’t seal properly, the pickles are not shelf-stable and must be refrigerated and used quickly.
- Cutting corners on hygiene: Sterilizing jars and using clean equipment is crucial to prevent contamination.
Frequently Asked Questions (FAQs)
Can I use different types of cucumbers?
While pickling cucumbers are ideal due to their firm texture and size, other varieties can be used. English cucumbers work well, but they tend to be more watery, so consider increasing the brining time. Avoid using cucumbers with thick skins or large seeds.
Can I reduce the amount of sugar?
Yes, you can reduce the sugar, but be mindful that it affects the flavor and preservation of the pickles. Reducing it too much might require adding another natural preservative or increasing the vinegar content. A safe starting point is to reduce it by 25% and adjust from there.
Can I add other spices?
Absolutely! Bread and butter pickles are a great base for experimentation. Popular additions include red pepper flakes for heat, dill seeds, or bay leaves. Just be cautious not to overdo it, as too many spices can overpower the flavor of the cucumbers.
How long do bread and butter pickles last?
Properly sealed and processed bread and butter pickles can last up to one year in a cool, dark place. Once opened, they should be refrigerated and used within a few weeks.
Why are my pickles soft?
Soft pickles are often caused by insufficient brining, using old cucumbers, or not using enough vinegar. Ensure you brine the cucumbers for the recommended time, use fresh cucumbers, and use vinegar with at least 5% acidity.
Why are my pickles floating in the jar?
Pickles floating is typically due to air trapped in the cucumbers. While not necessarily a sign of spoilage, it can be avoided by ensuring the jars are packed tightly and by removing air bubbles before sealing. Firmly packing the sliced cucumbers in the jars is key.
Why did my pickle juice turn cloudy?
Cloudy pickle juice can be caused by a few factors, including using table salt (iodine), hard water, or starch from the cucumbers. Using pickling salt and ensuring the cucumbers are rinsed thoroughly can help prevent this. It doesn’t always mean the pickles are bad, but observe for other signs of spoilage.
Can I use apple cider vinegar instead of white vinegar?
Yes, you can use apple cider vinegar, but it will significantly alter the flavor profile of the pickles. Apple cider vinegar has a more complex and slightly fruity flavor than white vinegar. The resulting pickles will have a different taste, but can still be enjoyable.
Do I need to peel the cucumbers?
Peeling the cucumbers is optional, but generally not recommended. The peel helps the pickles retain their crispness and adds some nutritional value. However, if you prefer, you can partially or fully peel them.
Can I make bread and butter pickles without canning?
Yes, you can make refrigerator bread and butter pickles. Simply prepare the brine, pour it over the cucumber and onion mixture, and store it in the refrigerator. These pickles will be ready to eat within a few days and will last for several weeks. However, they are not shelf-stable and require continuous refrigeration.
Can I reuse canning lids?
No, canning lids are designed for single use only. The sealing compound on the lid is compressed during processing and will not reseal properly if reused. However, canning rings can be reused as long as they are in good condition.
What is the best way to check for spoilage in canned pickles?
Before opening a jar, check for any signs of spoilage, such as bulging lids, leaks, or unusual smells. When you open the jar, listen for a popping sound indicating a vacuum seal. If the pickles smell off or have a slimy texture, discard them immediately. Never taste potentially spoiled food.