How to Bread and Butter Pickles? A Step-by-Step Guide
Bread and butter pickles are made by brining sliced cucumbers in a sweet and tangy solution of vinegar, sugar, and spices, resulting in a flavorful and satisfyingly crunchy pickle. The process involves preparing the cucumbers, making the brine, and carefully preserving the pickles for optimal taste and longevity.
A Brief History of Bread and Butter Pickles
The history of bread and butter pickles is surprisingly pragmatic. Legend has it that in the 1920s, a family named Fanning, who had an overabundance of cucumbers, developed a sweet pickle recipe to barter for “bread and butter” during the Great Depression. While the exact origin remains somewhat debated, the name and the recipe stuck, and bread and butter pickles have become a beloved staple ever since. They represent a testament to resourcefulness and ingenuity, transforming a surplus crop into a delicious and valuable commodity.
The Appeal of Bread and Butter Pickles: Sweet, Tangy, and Crunchy
Bread and butter pickles possess a unique flavor profile that distinguishes them from other pickled varieties. Their signature sweetness, derived from sugar in the brine, is balanced by the tanginess of vinegar and the complex warmth of spices like turmeric, mustard seed, and celery seed. This combination creates a compelling taste experience. Furthermore, when prepared correctly, they offer a satisfying crunch that enhances their appeal. This makes them a versatile condiment, perfect alongside sandwiches, burgers, or as a snack on their own.
Gathering Your Ingredients and Equipment
Before embarking on your pickling journey, ensure you have all the necessary ingredients and equipment:
Ingredients:
- Cucumbers (Kirby or pickling cucumbers are best)
- Onions (yellow or white)
- Bell peppers (optional)
- White vinegar (5% acidity)
- Granulated sugar
- Pickling salt (or kosher salt)
- Turmeric powder
- Mustard seeds
- Celery seeds
- Black peppercorns (optional)
- Garlic cloves (optional)
Equipment:
- Large non-reactive pot (stainless steel or enamel)
- Large mixing bowl
- Sharp knife or mandoline slicer
- Canning jars with lids and bands
- Canning utensils (jar lifter, funnel, bubble remover)
- Water bath canner or large stockpot with a rack
- Clean kitchen towels
Step-by-Step Guide to Making Bread and Butter Pickles
Here’s a detailed guide to help you create delicious bread and butter pickles:
Prepare the Cucumbers: Wash the cucumbers thoroughly and trim off the blossom end (this contains enzymes that can soften the pickles). Slice the cucumbers into ¼-inch thick rounds.
Prepare the Vegetables: Peel and slice the onions into thin rings. Deseed and slice the bell peppers (if using).
Combine Vegetables: In a large bowl, combine the sliced cucumbers, onions, and bell peppers (if using).
Salt and Ice: Sprinkle the vegetables with pickling salt and cover them with ice. This helps draw out excess moisture and ensures crispier pickles. Let stand for at least 2-4 hours.
Prepare the Brine: While the vegetables are sitting, prepare the brine. In a large non-reactive pot, combine the vinegar, sugar, turmeric, mustard seeds, celery seeds, and black peppercorns (if using). Bring to a boil over medium heat, stirring until the sugar is dissolved.
Drain and Rinse Vegetables: After the vegetables have sat for the required time, drain them thoroughly and rinse them under cold water to remove excess salt.
Pack the Jars: Pack the vegetables tightly into sterilized canning jars, leaving ½-inch headspace. Add a clove of garlic (if using) to each jar.
Pour Brine Over Vegetables: Carefully pour the hot brine over the vegetables, leaving ½-inch headspace.
Remove Air Bubbles: Use a bubble remover or a clean utensil to release any trapped air bubbles.
Wipe Jar Rims: Wipe the jar rims clean with a damp cloth.
Seal the Jars: Place the lids on the jars and screw on the bands until fingertip tight.
Process in a Water Bath Canner: Place the jars in a water bath canner filled with boiling water, ensuring the jars are covered by at least 1 inch of water. Bring the water back to a boil and process for the recommended time (usually 10-15 minutes, depending on jar size and altitude).
Cool and Check Seals: Carefully remove the jars from the canner and place them on a towel-lined surface to cool. Let them cool completely for 12-24 hours. As the jars cool, you should hear a popping sound, indicating that the lids have sealed.
Store: Check the seals by pressing down on the center of each lid. If the lid does not flex, the jar is properly sealed and can be stored in a cool, dark place for at least one year. If a jar did not seal, refrigerate it immediately and use it within a few weeks.
Common Mistakes and How to Avoid Them
Making bread and butter pickles is relatively straightforward, but avoiding these common mistakes will ensure the best results:
Using the wrong type of cucumber: Opt for Kirby or pickling cucumbers for optimal texture and firmness.
Skipping the salting and icing step: This crucial step helps draw out excess moisture and ensures crispier pickles.
Not using enough salt: Salt acts as a preservative and contributes to the pickle’s flavor and texture.
Using the wrong vinegar: Use white vinegar with 5% acidity for proper preservation.
Under-processing or over-processing the jars: Follow the recommended processing time based on your altitude and jar size.
Not ensuring a proper seal: A proper seal is essential for long-term storage and prevents spoilage.
Troubleshooting Cloudy Brine
Cloudy brine in your pickles can be caused by several factors, including:
- Hard water: Use filtered water for the brine.
- Starch from vegetables: Thoroughly rinse the vegetables after salting.
- Mineral deposits: Ensure your canning jars are clean.
- Excessive headspace: Follow the recommended headspace guidelines.
Addressing these potential issues can help prevent cloudy brine and ensure clear, appealing pickles.
Frequently Asked Questions
Can I use a different type of vinegar?
While white vinegar is the standard for pickling, some people experiment with apple cider vinegar. However, be aware that apple cider vinegar can slightly darken the pickles and impart a more pronounced flavor. Using white vinegar with 5% acidity is crucial for safe preservation.
Can I reduce the amount of sugar in the recipe?
You can reduce the sugar slightly, but remember that sugar contributes to the flavor and preservation of the pickles. Reducing it too much can alter the taste and potentially affect the pickles’ longevity. Experiment cautiously, and consider using a sugar substitute designed for canning if you wish to significantly lower the sugar content.
Can I make these pickles without canning them?
Yes, you can make refrigerator bread and butter pickles. Simply follow the recipe up to the point of processing, then store the jars in the refrigerator. They will last for several weeks. However, they will not have the same shelf stability as canned pickles.
How long do bread and butter pickles last?
Properly canned bread and butter pickles can last for at least one year when stored in a cool, dark place. Refrigerator pickles will last for several weeks. Always check for signs of spoilage, such as bulging lids or off odors, before consuming.
What is the best type of cucumber to use?
Kirby or pickling cucumbers are the best choice. They have thicker skins and fewer seeds, resulting in a crispier texture after pickling. Avoid using larger cucumbers, as they tend to be watery and can become mushy.
Can I add other vegetables to my bread and butter pickles?
Yes, you can add other vegetables such as carrots, cauliflower florets, or green beans. Be sure to adjust the amount of brine accordingly.
Why are my pickles soft?
Soft pickles can be caused by several factors, including:
- Using the wrong type of cucumber.
- Not using enough salt.
- Over-processing the jars.
- Using old or weak vinegar.
- Failure to remove the blossom end.
How do I sterilize my canning jars?
There are several ways to sterilize canning jars:
- Boiling: Submerge the jars in boiling water for 10 minutes.
- Dishwasher: Run the jars through a hot cycle in the dishwasher.
- Oven: Preheat the oven to 250°F (120°C) and place the jars on a baking sheet for 20 minutes.
Why is my brine cloudy?
As mentioned earlier, cloudy brine can be caused by hard water, starch from vegetables, mineral deposits, or excessive headspace. Address these potential issues to prevent cloudiness.
What does headspace mean?
Headspace is the space between the top of the food in the jar and the lid. Proper headspace is essential for creating a vacuum seal during processing. In bread and butter pickles, ½-inch headspace is typically recommended.
Can I double the recipe?
Yes, you can easily double or even triple the recipe. Just make sure you have a large enough pot to accommodate all the ingredients. Keep the proportions of the ingredients consistent.
How soon can I eat the pickles after canning?
It’s best to wait at least 2-3 weeks before eating the pickles. This allows the flavors to meld and develop fully. The longer they sit, the better they will taste!