Ingredients in Bread and Butter Pickles
- A large quantity of pickling cucumbers and about eight cups of sliced onions will be needed. The amount is usually around five to six pounds depending on how many jars of pickles is desired.
- Two tablespoons of mustard seed, one and half tablespoons of celery seed and one tablespoon of turmeric will add some flavor to the pickles.
- About one cup of pickling lime can be used for making firmer pickles.
- It generally takes about half a cup of canning or pickling salt to make the pickles.
- Four cups of white vinegar is essential for making these pickles. A favorite kind of vinegar to use is apple cider vinegar.
- Four and a half cups of sugar will be added.
- Water is used to rinse and wash the cucumbers.
Equipment Needed to Make Bread and Butter Pickles
- A jar grabber is needed to pick up the hot jars from the water bath.
- A tool is needed to remove the lids from the hot water.
- A funnel makes it easier to fill the jars.
- A large non-metal pot will be needed.
- Several large spoons and ladles will be used in the pickle making process.
- A water bath canner, which is a large pot used to sanitize the jars after the pickles have been placed inside of them.
- Wide mouth pint canning jars work the best for these pickles.
- Metal lids to seal the jars.
- Metal rings to secure the lids on the jars.
Directions for Making Bread and Butter Pickles
Select the cucumbers to use for the pickles. The best ones will look dark green and firm, and the bad ones will look yellow or white. The bad ones are overripe, and they will produce mushy pickles. Therefore, choose the firm and green ones to make the best pickles. It usually takes about three or four good cucumbers to make a pint jar of pickles. Therefore, choose enough cucumbers to fill the number of jars desired.
The next step will be to prepare the jars and lids by sanitizing them. A dishwasher can be used if it has a sanitize cycle. However, another method can be used if a dishwasher does not have this setting. The jars can be submerged in a large pot of boiling water to sanitize them. The lids and rings will go in a smaller pot with boiling water for a few minutes.
The vegetables will need to be washed and cut up prior to using. Cut off the ends and discard, and then slice the cucumbers the thickness that is desired for a pickle. Slice the onions thin. Place both of these vegetables in a large bowl and add the salt. Cover this mixture with crushed or cubed ice, and then refrigerate for three or four hours. More ice can be added if needed. The liquid will later be drained from the mixture and discarded. Then, rinse the vegetable to remove the excess salt.
Combine the mustard seed, celery seed, turmeric, vinegar and sugar in a large pot, and boil this mixture for about ten minutes. A non-metal pot should be used since the vinegar reacts to metal and makes the pickle solution cloudy. Add the drained vegetables to this hot liquid mixture, and then bring this mixture back to a boiling stage.
Take the prepared jars and fill with the boiled vegetable mixture leaving about a half-inch space at the top of each jar. Place the lid and rings on each jar and process the pickles in the water bath canner. The canner should be filled with enough water to cover the jars. The water should boil continuously for about ten minutes. After removing the jars, let them cool.