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  • Bread And Butter Pickles
  • Bread And Butter Pickles
  • Bread And Butter Pickles
  • Bread And Butter Pickles
  • Bread And Butter Pickles
  • Bread And Butter Pickles

Bread And Butter Pickles

Food | September 12, 2017 | Nik Manojlovich
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Ready to try your hand at canning? Because these BREAD AND BUTTER PICKLES are the best, hands down!

It’s easy to appreciate why this coveted condiment always receives great praise; if you can enjoy it with nothing more than a buttered piece of bread, it must be pretty stellar, right? RIGHT!

I was lucky enough to grow up in a home where canned vegetables were often served as an accompaniment with meals. Pickled peppers were enjoyed with a tender roast beef dinner or grilled chicken. A robust antipasto was heaped onto crackers or toast as a tasty treat before our meal. Pickles were the perennial go-to that seemed to always go with everything.

Whether served alongside sandwiches or presented as a flavour complement to a hearty main, BREAD AND BUTTER PICKLES are the favoured condiment that leads the pack.

Here’s what to expect and consider when preparing them:

CANNING – The process of canning vegetables is a rewarding endeavour. Head HERE to read our post about canning.

CUCUMBERS – Every great pickle recipe begins with great cucumbers, and for this recipe, we suggest using Kirby’s. Kirby cucumbers are mild in flavour but earn top marks for their crunchiness. They have bumpy skins and rarely exceed six inches in length when picked at their peak. It’s essential that your cucumbers are well washed before you begin the recipe.

SLICING – You’ll notice in the video attached to this recipe that I started out slicing the cucumbers by hand. Then, my Type A personality kicked in, and I pulled out my vegetable mandoline to continue cutting the cukes so that they were all the same thickness. I think doing so has yielded a more uniform look, and all the pickles now have the same crunch consistency.

VINEGAR – Although you can use white vinegar in this recipe, we opted for pickling vinegar since it contains a higher percentage of acetic acid, which is essential for shelf-stable canning.

SPICES – I’ve played around with different spice combinations for this recipe and I think I’ve finally nailed it. You’ll be able to taste the varied flavour profile these spices all help create.

Making this recipe is a bit of work, but the reward for your efforts will be jars filled with memorable tasty goodness. Once done, then what? Enjoy our BREAD AND BUTTER PICKLES alongside our GRILLED PANINI SANDWICH, NANNY’S BAKED HAM or as a compliment to our ROAST PORK SHOULDER.

If you enjoyed this post, why not check out some of our other home canning recipes like NANCY’S APRICOT JAM and our very popular LATE-SEASON STRAWBERRY JAM!

BREAD AND BUTTER PICKLES are a jar of the season’s best taste sensation!

Ingredients & Amounts

  • 6 pounds of Kirby cucumbers, washed and sliced
  • 2 white onions, quartered and sliced
  • 1/3 of a cup of pickling salt
  • 12 cups of ice
  • For the pickling liquid:
  • 3 cups of pickling vinegar
  • 4 cups of granulated sugar
  • 2 tablespoons of mustard seeds
  • 1 tablespoon of celery seeds
  • 1 teaspoon of black peppercorns
  • 2 teaspoons of coriander seeds
  • ½ a teaspoon of ground cloves
  • teaspoons of turmeric
  • 1 tablespoon of water

Instructions

  1. Place sliced cucumbers and onions into a large stainless steel bowl. Sprinkle with pickling salt, toss and cover with ice. Refrigerate overnight.
  2. The next day, remove any unmelted ice, then rinse cucumbers in cold water. Repeat process two more times. Strain and reserve
  3. Combine ground cloves and turmeric in a small bowl with 1 tablespoon of water and stir to form a paste. Place the remaining ingredients for the pickling liquid in a medium-sized, thick-bottomed pot and stir in the clove and turmeric paste. Transfer to stovetop and bring to a boil. Add pickles and onions and bring to a boil, for one minute before removing from heat.
  4. Carefully ladle into half-litre canning jars and follow canning guidelines to seal properly. Here are mine for reference:
  5. Submerge jars, funnel and ladle in a large pot of boiling water for at least 10 minutes.
  6. Place jar lids and rings into a medium-sized bowl and cover with boiling water. Let sit for 10 minutes. Dip tongs in boiling water for a few moments before using them to carefully remove sterilized jars from hot water.
  7. Place jars onto a clean work surface. Place sterilized funnel on top of the first jar and scoop pickles in using the sterilized ladle. Push pickles down into jar using a sterilized brochette to eliminate air bubbles. Leave ¼-inch of space at the top. Wipe with a wet paper towel to remove any ingredients from the rim of the jar. Tap jars gently on work surface to remove air bubbles.
  8. Place sterilized lid on top using magnet wand or tongs. Place ring on top and turn just until finger tight. Repeat process until all jars are filled.
  9. Transfer filled jars to boiling water and process for 10 minutes. Carefully remove jars from pot, place onto work surface and leave undisturbed for 24 hours. Wipe jars clean and store in a cool, dark and dry place, or gift to someone special.

The following items helped us create this post and video.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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