The Best Bread and Butter Pickle Recipe for Canning
This classic bread and butter pickle recipe combines crisp cucumber slices and onions with a sweet, tangy brine seasoned with mustard seed, celery seed, and turmeric. Follow the tested water bath canning instructions to preserve approximately eight pints of homemade pickles.
- Prep Time: 30 MINUTES
- Cook Time: 25 MINUTES
- Total Time: 55 minutes
- Yield: 8 PINT JARS 1x
- Category: CANNING, CONDIMENT
- Method: CANNING
- Cuisine: American
- Diet: Gluten-Free, Vegan, Vegetarian
Ingredients
Scale
Equipment
- Boiling water bath canner with rack
- 8 pint-size canning jars
- New canning lids and rings
- Large nonreactive pot
- Large mixing bowl
- Mandoline slicer or sharp knife
- Canning funnel
- Jar lifter
- Bubble-removing tool
- Ladle
- Clean kitchen towels
Ingredients
- 6 pounds 4- to 5-inch pickling cucumbers
- 8 cups thinly sliced onions, about 3 pounds
- ½ cup canning or pickling salt
- Crushed or cubed ice, enough to cover the vegetables by 2 inches
- 4 cups commercially prepared vinegar with 5% acidity
- 4½ cups granulated sugar
- 2 tablespoons whole mustard seed
- 1½ tablespoons celery seed
- 1 tablespoon ground turmeric
Instructions
- Prepare the cucumbers: Wash the cucumbers thoroughly under cool running water. Cut approximately 1/16 inch from each blossom end and discard. Slice the cucumbers into uniform rounds approximately 3/16 inch thick.
- Salt the vegetables: Place the sliced cucumbers and onions in a large bowl. Sprinkle the pickling salt over the vegetables and gently toss to combine.
- Add the ice: Cover the cucumber and onion mixture with approximately 2 inches of crushed or cubed ice. Refrigerate for 3 to 4 hours, adding more ice if necessary.
- Prepare the canner: Wash the jars, lids, and rings in hot, soapy water and rinse thoroughly. Place the jars in the water bath canner, cover them with water, and keep them hot until ready to fill. Prepare the lids according to the manufacturer’s instructions.
- Drain the vegetables: Drain the cucumber and onion mixture thoroughly. Do not rinse. Allow as much excess liquid as possible to drain away so it does not dilute the brine.
- Make the pickling brine: Add the vinegar, sugar, mustard seed, celery seed, and turmeric to a large nonreactive pot. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar dissolves. Boil for 10 minutes.
- Heat the cucumbers and onions: Add the drained cucumber and onion mixture to the hot brine. Slowly reheat the mixture until it returns to a boil, stirring gently to heat the vegetables evenly.
- Fill the jars: Remove one hot jar at a time from the canner. Pack the hot cucumbers and onions into the jar, then ladle in enough hot brine to cover the vegetables. Leave ½ inch of headspace.
- Remove air bubbles: Run a bubble-removing tool or plastic utensil around the inside of each jar. Adjust the contents and add more brine if needed to maintain ½ inch of headspace.
- Apply the lids: Wipe each jar rim with a clean, damp cloth. Center a new lid over the jar and apply the ring until fingertip-tight. Do not overtighten.
- Load the canner: Place the filled jars upright on the canning rack. The water must cover the tops of the jars by at least 1 inch. Cover the canner and bring the water to a full rolling boil.
- Process the pickles: Process pint jars for 10 minutes at elevations from 0 to 1,000 feet, 15 minutes at 1,001 to 6,000 feet, or 20 minutes above 6,000 feet. Begin timing only after the water reaches a full boil.
- Rest the jars: When the processing time is complete, turn off the heat and remove the canner lid. Allow the jars to rest in the canner for 5 minutes.
- Cool completely: Use a jar lifter to transfer the jars upright to a towel-lined counter. Leave at least 1 inch between the jars and allow them to cool undisturbed for 12 to 24 hours.
- Check the seals: Remove the rings and press the center of each lid. A properly sealed lid should be concave and should not flex. Refrigerate and promptly use any jar that did not seal.
- Store the pickles: Wash, dry, label, and date the sealed jars. Store them without the rings in a cool, dry, dark location. Wait 4 to 5 weeks before opening for the best flavor.
Notes
- This shelf-stable recipe follows the tested ingredient proportions and processing guidance from the National Center for Home Food Preservation.
- Use only commercially prepared vinegar labeled as having 5% acidity.
- White vinegar creates a brighter brine. Apple cider vinegar with 5% acidity may be used for a deeper flavor and darker color.
- Do not reduce the vinegar or increase the amount of cucumbers or onions.
- Use canning or pickling salt rather than regular table salt.
- Always remove the cucumber blossom ends because they contain enzymes that may contribute to soft pickles.
- The salted ice soak helps draw excess moisture from the vegetables and improves the finished texture.
- If the water stops boiling during processing, return it to a full boil and restart the processing time.
- Store properly sealed jars for up to one year for the best quality.
- Refrigerate the pickles after opening.