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Bread and Butter Pickles

July 13th, 2009 · 2 Comments

Bread and butter pickles

Bread and butter pickles

Our cucumber plants have been going wild.  We are getting four or five cucumbers per day so I decided to take advantage of the surplus to make Bread and Butter Pickles.  I found the recipe over at Get Rich Slowly and followed it pretty closely.  They have great pictures of the process.

Here is my version:

Bread and Butter Pickles

  • 3 1/2 lbs of cucumbers – sliced
  • 1/4 cup pickling salt
  • 2 cups cider vinegar (5% acidity)
  • 1 cup water
  • 2 1/2 cups sugar
  • 1 tsp celery seed
  • 2 Tb Pickling spice
  • 5 grape leaves

I sliced the pickles and onions and layered them in a bowl.  Make sure that you discard the blossom end of the cucumber as this will make your pickles soft.  I sprinkled each layer lightly with pickling salt.  Then I placed a plate on top of them with a weight on top of it to press it down.  I let this set for a couple hours while I got every thing else ready. (Part of my preparations included sterilizing the jars and cleaning the canner)

Put the water in your canner and begin to heat.  It takes a long time to bring this much water to a boil.  I rinsed and drained the cucumber slices.  I put the sugar, water, vinegar and spices into a stainless steel pot and brought them to a boil. Once the solution was boiling, I added the cucumber and onion slices, making sure that they were covered with liquid.  I let the liquid return to a boil and took them off the heat after 90 seconds.   At this point, put the jar lids in a small pan of water and bring to a boil.

At this point, I added a washed grape leaf to each jar.  This also helps to keep your pickles from becoming soft.  Then I spooned the cucumber slices into each jar.  Once I filled the jars, I ladled in the liquid to cover the pickle slices.  This is a hot process and you need to use something to handle the jars.

Once the jars are filled, take a clean damp paper towel and wipe the jar clean.  Take the lids out of the pan and place on jars.  Screw rings down.  Place jars on rack in boiling water in canner.  Bring water back to a boil and let it cook 10 minutes of pint jars and 20 minutes for quart jars.  Take the jars out and set aside to cool.  Space them out so that they do not touch each other.  Leave them for 24 hours.

The tops should have a dimple in the center once they have cooled.  You will hear them popping as the jars cool.  If any do not have a dimple, then they did not seal.  Put a new lid on the jar and process in hot water bath again.  Or you can put them in the refrigerator and eat them.

I had a half jar extra when I was finished canning.  R and I finished off almost the whole jar for dinner.  They were delicious!

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Tags: Canning · Recipes

2 responses so far ↓

  • 1 Stephanie // Jul 26, 2009 at 2:54 am

    A grape leaf? hmmm I’ll have to try that. I haven’t found a good way to keep my pickles crisp. I also have cucumbers producing like crazy. I can’t keep up!

  • 2 Cindy // Jul 26, 2009 at 3:02 am

    Mine were crunchy. This was my first try at making pickles so it was still a learning experience. They must have been okay though as they didn’t last two weeks. It’s been so dry here that the cucumbers have slowed down considerably. I hope to get enough to make another batch.

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