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Tangy Bread and Butter Pickles Recipe (Canning)
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.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.
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Bread And Butter Pickles in a canning jar, square image
Prep Time20 minutes
Cook Time20 minutes
Prep Time40 minutes
servings7 quarts

Ingredients

Instructions

Prep the Canner & Jars

  1. Fill canner halfway with water; bring to a simmer (180°F).
  2. Wash jars and lids in hot soapy water. Keep lids warm in a separate pot of simmering water (do not boil).

Prepare Cucumbers

  1. Rinse cucumbers and drain. Trim ⅛" off the blossom end (to prevent softening).
    25 pickling cucumbers
  2. Slice into ¼"-thick rounds or spears; place in a large bowl.

Make the Brine

  1. In a large pot, combine vinegar, Mrs. Wages mix, and sugar per package instructions.
    Mrs. Wages Pickle Mix: Bread & Butter Mix, 6.75 Cups (1 ⅗ l) White Distilled Vinegar, 7 Cups (1 ⅖ kg) Sugar
  2. Bring to a boil, stirring until dissolved. Remove from heat.

Pack the Jars

  1. Using tongs, remove a hot jar from simmering water.
  2. Pack with cucumbers, leaving ½” headspace.
  3. Ladle hot brine over cucumbers, maintaining ½” headspace.
  4. Add Xtra Crunch granules (¼ teaspoon per quart jar; ⅛ teaspoon per pint).
    Mrs. Wages Xtra Crunch Granules

Seal the Jars

  1. Wipe jar rims with a damp paper towel to ensure a clean seal.
  2. Place lids and screw bands on; tighten to fingertip-tight (do not overtighten).

Process in Canner

  1. Lower jars into the canner with a jar lifter. Water should cover jars by 1–2”.
  2. Bring to a rolling boil (212°F). Process:
  3. 10 minutes for pints
  4. 20 minutes for quarts
  5. Turn off heat; let jars sit in canner for 5 minutes before removing.

Cool & Store

  1. Place jars on a towel-lined counter. Listen for the “pop” of sealing (within 24 hours).
  2. After 24 hours, check seals by pressing lids. Refrigerate any unsealed jars.
  3. Store sealed jars in a cool, dark place for up to 1 year.

Nutrition

Serving: 0.5cup | Calories: 947kcal | Carbohydrates: 223g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 28mg | Potassium: 1466mg | Fiber: 8g | Sugar: 214g | Vitamin A: 771IU | Vitamin C: 34mg | Calcium: 167mg | Iron: 3mg

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.
CourseCanning Recipes
CuisineAmerican
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