How to Make Bread and Butter Pickles

In this episode, Chef Kathryn Yeomans of The Farmer’s Feast demonstrates how to can home-made bread and butter pickles. For those looking for their first canning adventure, or for those new to pickling cucumbers, Yeoman’s shows you the complete process, and how easy it is to make your own fresh pickles. Check out the bread and butter pickles recipe from the video below.

Bread & Butter Pickle Chips Recipe

Courtesy of Chef Kathryn Yeomans
(makes about 8 pints)

Ingredients:

  • 36 small pickling cucumbers (about 5 pounds) – be sure to choose very fresh, firm pickling cucumbers
  • 1 large onion
  • ½ cup kosher or pickling salt
  • 5 cups cider vinegar
  • 5 cups granulated sugar
  • 1 ½ tsp. turmeric
  • 1 tsp. celery seed
  • 1 Tbsp. yellow mustard seed

Instructions:

  1. Scrub the cucumbers with a vegetable brush and rinse thoroughly.
  2. Slice the cucumbers into rounds; ¼ to ½ inch thick. Discard or eat the ends of the cucumbers.
  3. Slice the onion into strips.
  4. Place the cucumber slices and onion strips into a clean non-reactive bowl. Add the salt and 2 quarts of ice, and place the mixture in the refrigerator for 3 hours.
  5. After the salting process, rinse and drain the cucumber and onions.
  6. Thoroughly wash your hands & the canning equipment with hot, soapy water.
  7. Sterilize the jars by boiling for 10 minutes, and then transfer them to a baking sheet set in a low oven (170 degrees) so they dry & stay hot.
  8. Pour the vinegar, sugar, & spices into a large non-reactive pot. Stir the liquid with a wooden spoon until the sugar has dissolved. Add the cucumber-onion mixture.
  9. Turn the flame to high. Bring just to a simmer, but do not boil.
  10. Remove the pot from the burner, fill the jars with pickles & brine, wipe the edges and seal with flat lids & screw bands.
  11. Place the sealed jars in the hot water-filled pot in which you sterilized your jars.
  12. Bring to a boil.
  13. Process in a boiling water bath for 15 minutes.
  14. Carefully remove the processed jars from the water bath and allow them to cool, undisturbed, for 24 hours.
  15. Shortly after you remove the jars from the canner you will hear a “ping” as the jar seals. After 24 hours, check the seal by unscrewing the ring band from the jar and lifting the jar by the flat lid. If you can lift it in this manner, consider the seal tight – label & store your pickles in your pantry.

These pickles are good right away, & better in a month. Stored properly, they will last about a year.

Comments

  1. Claudio Oliver says

    How could I say enough thanks for your movies?? You can’t imagine the difference it makes in my life. Go ahead and never stop. As usual , great job.

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