There’s nothing quite like the satisfying crunch and sweet tanginess of homemade bread and butter pickles. Whether you’re a pickle aficionado or new to the world of pickling, creating your own batch of these treats is rewarding and surprisingly simple. In this blog post, I’ll walk you through the step-by-step process of making a perfect addition to your pantry.
First of all, a Little history
Apparently the Bread & Butter pickle has been around since the early 1920’s but was popularized during WW11 because they were so cheap to make and such a wonderful addition to a slice of buttered bread. Even now, this is my favourite way to eat them, perhaps with a good piece of cheese. This pickle was always on my mother’s table. It always reminds me of my childhood.
Now that I live alone, I don’t need to make huge batches of jams and pickles that I did when the kids were younger. I find that I am making smaller batches, and I take advantage of grocery store sales.
What Type of Cucumbers are Best?
Obviously the best kind pickles are made with pickling cucumbers. Where I live, the season finished about a month ago. Don’t just throw up your hands and wait until next year! What I have found, is that English cucumbers and even small zucchini works in a pinch. (Zucchini hamburger relish is amazing.) You will find that the result might not be as crunchy as pickling cucumbers, but the homemade version is still much better than what you can buy off the shelf.
Ingredients:
Before we dive into the pickle-making process, let’s gather the essential ingredients you’ll need:
For the Pickles:
- 1 1/2 pounds of fresh cucumbers (about 3-4medium-sized cucumbers)
- 1 large onion, thinly sliced
- 1/8 cup pickling salt
- 1 cups white vinegar
- 1 cups granulated sugar
- 1 tablespoons mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon turmeric
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground black pepper
Equipment:
- A large mixing bowl
- A knife and cutting board
- A large stockpot
- A wooden spoon
- Mason jars with lids
- A canning funnel (optional)
- A ladle
Step 1: Prepare the Cucumbers
Wash the cucumbers thoroughly and slice them into ⅛ to ¼ inch thick rounds. If you prefer a different shape, such as spears or chips, feel free to experiment. (I like the taste of this mixture and use it to make my relish, instead of slicing, I grind the ingredients, adding red pepper for colour and a small jalapeno for a bit of a kick.)
Place the sliced cucumbers and thinly sliced onions in a large mixing bowl. Sprinkle the pickling salt over them and gently toss to evenly distribute the salt. Cover the bowl with a clean kitchen towel and let it sit at room temperature for about 2-3 hours. This process helps draw out excess moisture from the cucumbers. (Note: the removal of the water is what makes your pickle crunchy.)
Step 2: Rinse and Drain
After the cucumbers and onions have rested, rinse them thoroughly under cold running water to remove the salt. Drain well and set aside.
Step 3: Create the Pickling Solution In a large stockpot.
Combine the white vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, ground cloves, and ground black pepper. Place the pot over medium heat and stir until the sugar has completely dissolved. Bring the mixture to a boil.
Step 4: Add the Cucumbers and Onions
Once the pickling solution is boiling, carefully add the drained cucumbers and onions. Stir to ensure the cucumbers and onions are well-coated with the pickling mixture.
Step 5: Simmer and Sterilize Jars
Allow the cucumber mixture to simmer for about 5-7 minutes, or until the cucumbers become slightly translucent and tender but still retain their crunch.
While the pickles are simmering, prepare your mason jars. Wash them in hot, soapy water, rinse well, and sterilize them by placing them in a large pot of boiling water for 10 minutes. ( Or, run them through a hot dishwasher. Let the jars air dry.
Step 6: Fill the Jars
Using a ladle and canning funnel (if you have one), carefully fill each sterilized mason jar with the hot pickle mixture. Use the handle of a wooden spoon or a chopstick to de-bubble the bottle. Leave about 1/2 inch of headspace at the top of each jar to allow for expansion.
Step 7: Seal and Process
Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until they are fingertip tight.
Water Bath Canner
Using a water bath canner is a crucial step in preserving and canning fruits, vegetables, and pickles. This canning method is ideal for high-acid foods like tomatoes, jams, and fruit preserves.
To use a water bath canner, begin by filling a large pot with enough water to cover your jars by at least one inch. Place a canning rack or kitchen towel at the bottom to prevent direct contact between the jars and the pot, which helps prevent jar breakage.
Place the filled jars on the rack inside the canner, ensuring they don’t touch each other. Bring the water to a rolling boil, cover the canner, and start the processing time ( for this recipe, if you are using pint sized or 500mL jars, the time will be 10 minutes.)
When the time is up, carefully remove the jars and let them cool undisturbed. As the jars cool, a vacuum seal forms, and you’ll hear the satisfying “ping” of the lids sealing properly. This method ensures that your canned goods remain safe to eat and shelf-stable for an extended period.
Step 8: Cool and Store
Once the jars have been processed and have cooled to room temperature, check the seals by pressing down on the center of each lid. If the lid doesn’t pop back, the jar is sealed properly. Any unsealed jars should be refrigerated and consumed within a few weeks.
Properly sealed jars of bread & butter pickles can be stored in a cool, dark place for up to a year. However, the flavours are at their best if you wait at least a few weeks before enjoying them. Once opened, keep in the refrigerator.
Conclusion:
Congratulations! You’ve just learned how to make delicious bread and butter pickles from scratch. These sweet and tangy treats are perfect for snacking, adding to sandwiches, served alongside your favourite dishes or on a cheese board. Experiment with different spices and seasonings to create your unique pickle variations, and be sure to share your homemade pickles with friends and family. Enjoy your homemade pickles all year round, and relish the satisfaction of preserving the flavors of summer.
