Bread and Butter Pickles (Canning Recipe)

Bread butter pickles are the crip, sweet and sour pickles that are perfect for snacking on or adding to your favorite sandwich or hamburger. This easy bread and butter pickle recipe included canning instructions.

Once you make these delicious pickles you are going to want to check out one of the most popular recipes on my site: pickled banana peppers! Your sandwiches are going to thank you! And if you have never had pickled onions with your sous vide flank steak fajitas you don't know what you are missing!

🥒 Ingredients needed:

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

• Pickling cucumbers (25 large)
• Mrs. Wages Pickle Mix: Bread & Butter
• Mrs. Wages Xtra Crunch Granules
• White Vinegar (5% acidity)
• Sugar

🔄 Substitutions

Equipment

Canning equipment can be found at yard sales for a great price but be sure the check it to make sure it is in good condition. It might just be worth the extra investment to purchase new if you are looking to make canning part of your skillset.

• Canner
• Canning jars: regular or wide mouth, pint or quart.
• Canning funnel
• Jar lifter
• Large saucepan
• Large cooking pot
• Paper towel
• Cutting board and knife

🔪 Bread and Butter Pickle Recipe, basic instructions

1. Prepare the jars.
2. Make the brine and slice the cucumbers.
3. Fill hot jar with slices of cucumber.
4. Ladle hot pickling liquid over the cucumbers, removing extra air bubbles.
5. Wipe the rim of the jar, place on a new lid and a clean ring.
6. Process the jars.
7. Remove the finished jars and cool undisturbed for 24 hours until they are room temperature.

📷 Making Making Homemade Pickles, photo instructions

1. Fill your canner with water and turn it on high as it takes a while to boil.
2. Prepare your canning jars by washing them in hot soapy water. Use brand new lids, rings can be reused if they are not rusty and in good condition.
3. Fill large pot 3⁄4 full of water and place on the stovetop.
4. Place jars in the simmering water, along with rings and lids. You may only be able to do a few at a time.
5. Prepare the cucumbers by washing the cucumbers and allowing them to drain.
6. Cut a slice off the end of cucumbers and discard. If there are any bad spots on the cucumbers, remove those as well.
7. Cut cucumbers into thicker slices, you can do spears and slices as well. Set aside in a large bowl.
   
8. In a large pot, combine vinegar, Mrs. Wages pickling mix, water, and sugar according to package directions and bring to a boil. Stir constantly until the pickling brine mixture dissolves. Remove from heat.
   
9. Using tongs, bring your hot jars and lids to your workspace. Fill the jars with cucumbers, leaving ½” headspace. Place the funnel on top of the canning jar and pour the hot brine mixture over the cucumbers filling the liquid up to ½” from the top of the jar.
   
10. Add the Xtra Crunch granules to each jar. (For quart jars, add 1⁄4 teaspoon and for pint jars, add ⅛ teaspoon.)
    
11. Wipe the rim and jar threads with a clean, damp paper towel to make sure there isn't any liquid or particles that would prevent a proper seal.
    
12. Place the lid and band on the jar and tighten to finger tight. Use the tongs to place the sealed jars inside the water bath canner. Repeat filling the jars and placing them in the canner until the canner is full.
    
13. When the water comes to a rolling boil again, set the timer; The processing time for pints is 10 minutes and 20 minutes for quarts.
    
14. After the appropriate time, use the canning tongs to remove the jars. Place them on a cooling rack or countertop and listen for them to pop and ting…that's when you know they've sealed.

24 hours later

1. After 24 hours, double-check the top lid has been sealed by lightly pressing. There shouldn't be any give when pressed. Remove the band and store the jars in your pantry or cupboard for up to one year.

❄️ Storage tips

• Do not stack jars, if there is any leakage, the weight of a jar on the lid may prevent you from realizing it.
• Remember to label your lids. If you have extra brining liquid, you can store it in the refrigerator for 1 week. Heat it up and make more bread and butter pickles.
• Allow the pickles to set up for at least 4 weeks before eating. We typically wait at least 8 weeks.

👩‍🍳 Chef Tip

I am not a fan of thinly sliced cucumbers for these sweet pickles. I think the sliced need to be at least ¼" thick to maintain the proper crunch. But experiment with the thickness that you like.

📝 Frequently asked questions, answers and tips:

Bread And Butter Pickles

Sarah Mock

Bread butter pickles are the crip, sweet and sour pickles that are perfect for snacking on or adding to your favorite sandwich or hamburger. This easy bread and butter pickle recipe included canning instructions.

5 from 9 votes

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Note From Sarah

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep time for the recipePrep Time 20 minutes mins

Cook time for the recipeCook Time 20 minutes mins

total time to prep and cook the recipe.Total Time 40 minutes mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Canning Recipes

Cuisine American

Makes 7 quarts

Per Serving 947 kcal

HELPFUL KITCHEN TOOLS

Canning Jar Lifter

Granite Ware Stock Pot

Canning Funnel

Quart Canning Jars with lids and bands

Ingredients

 

US CustomaryMetric

1x2x3x

• ▢ 25 pickling cucumbers
• ▢ Mrs. Wages Pickle Mix: Bread & Butter Mix
• ▢ Mrs. Wages Xtra Crunch Granules
• ▢ 6.75 cups White Distilled Vinegar (5% acidity)
• ▢ 7 cups sugar

US CustomaryMetric

Instructions

 

• Fill your canner with water and turn on high as it takes a while to boil.

Prepare the jars

• Prepare your canning jars by washing them in hot soapy water. Use brand new lids, rings can be reused if they are not rusty and in good working condition.
• Fill large saucepan 3⁄4 full of water and place on the stove top.
• Place your clean canning jars upside down in the simmering water, along with rings and lids.
• You may only be able to do 2-4 at a time.You want to keep your jars hot during this process.

Prepare the cucumbers

• Wash cucumbers and drain.
• Cut 1/16” slice off the end of cucumbers and discard. If there are any bad spots on the cucumbers, remove those as well.
• Cut cucumbers into pickles, you can do spears and slices as well. Set aside in a large bowl.

Prepare the brine

• In a large cooking pot, mix together Mrs. Wages pickling mix, water, sugar, and vinegar according to package directions and bring to a boil.
• Stir constantly until the brining mixture dissolves.
• Remove from heat.

Canning pickles

• Make sure the water in the canner is at a rolling boil.
• Using tongs, bring your hot jars and lids to your workspace.
• Fill the jars with cucumbers, leaving ½” headspace.
• Place the funnel on top of the canning jar and pour the vinegar mixture over the cucumbers filling the liquid up to ½” from the top of the jar.
• Add the Xtra Crunch granules. (For quart jars, add 1⁄4 teaspoon and for pint jars, add ⅛ teaspoon.)
• Wipe the rim and jar threads with a clean, damp paper towel to make sure there isn't any liquid or particles that would prevent a proper seal.
• Place the lid and band on the jar and tighten to finger tight.
• Use the tongs to place the sealed jars inside the water bath canner.
• Repeat filling the jars and placing them in the canner until the canner is full.It's important to do this process with the same size jars, do pints together, and quarts together.
• When the water comes to a rolling boil again, set the timer; 10 minutes for pints and 20 minutes for quarts.
• After the appropriate time, use the canning tongs to remove the jars.
• Place them on a cooling rack or countertop and listen for them to pop and ting…that's when you know they've sealed.

Notes

After 24 hours, double-check the top lid has been sealed by lightly pressing. There shouldn't be any give when pressed. Remove the band and store the jars in your pantry or cupboard for up to one year.

Nutrition

Serving: 0.5cupCalories: 947kcalCarbohydrates: 223gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 28mgPotassium: 1466mgFiber: 8gSugar: 214gVitamin A: 771IUVitamin C: 34mgCalcium: 167mgIron: 3mg

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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originally published July 2011.