These crisp, tangy old-fashioned bread and butter pickles strike just right balance between sweet and sour. Perfect for burgers, sandwiches, picnics, or simply snacking.Makes roughly 6 pints.
If this is our first experience canning, or you haven't canned in awhile, check out this article on water bath canning at the National Center for Home Food Preservation website.
Prepare the Vegetables
Cucumbers: Wash cucumbers to remove any dirt and debris. Remove the blossom end of each cucumber.Slice each cucumber into ¼-inch rounds, using either a straight or waffle cut.
Onions: Peel the onions, and slice from pole to pole (root to stem), about ⅛-inch thick.Cutting the onions this way prevents them from breaking down too much during cooking.
Peppers: Slice small peppers horizontally about ⅛-inch thick, as you would jalapeños when making nachos.If you are using larger peppers, cut them into ⅛-inch by 1-inch ribbons.
Combine the sliced cucumbers, onions, and peppers in a large bowl or stockpot.
Combine the sliced cucumbers, onions, and peppers in a large bowl or stockpot. Sprinkle ½ cup of pickling salt over the top, cover with ice and just enough water to make it begin to feel slushy, and let it stand for about 3 hours. (If you can fit in into your refrigerator, even better.)
Prep the Canner, Jars & Lids
Fill the canner about half full with water and set on high heat. Bring the water-bath to a simmer while you prepare the pickles for canning.
Prepare canning jars, lids, and rings for use by cleaning them in warm water. Keep the jars warm in the dishwasher or in the canner until you are ready to fill them.
Make the Brine
In a stockpot, combine sugar, mustard seed, celery seed, whole cloves, ground turmeric, and vinegars. Heat to a boil, and reduce the heat to simmer.
Using a colander, drain and rinse the cucumber mixture under cold water.We usually rinse the cucumber mix by draining it in a colander, then dumping the colander into a roasting pan, adding more water and draining it again.
Add the drained cucumber mixture to the stockpot with the pickling brine, and heat just long enough to return it to a simmer.
Pack & Process
If you are using grape leaves, line the bottom of each warm jar with one or two leaves.
Using a canning funnel, ladle the hot pickle and syrup mix into warm, prepared jars, leaving ½-inch headspace. Make sure all of the vegetables are submerged under the pickling syrup.
Use a chopstick or plastic knife to remove any bubbles. If necessary, add more pickle-mix to maintain the ½-inch headspace. Wipe each jar rim with a wet paper towel or clean, wet cloth. Center a lid and ring on each jar and firmly finger-tighten. (Do not over-tighten.)
Using a jar lifter, carefully place jars in the canning rack, and then lower the rack into hot water bath. There should be at least one inch of water over the tops of the jars. Add more water if necessary.
Return canner to high heat, cover, and quickly bring to a simmer, then reduce the heat slightly and process for 15 minutes. Start timing after the water returns to a simmer; 180° - 185°F | 82° - 85°C.
Process both pint and 24-ounce jars in a 180° - 185°F (82° - 85°C) water bath for 15 minutes.
After the processing time is over, remove the canner from the heat and remove the canner lid. Carefully raise the canning rack out of the water (use pot holders!) and then wait 5 minutes before removing the jars from the canner.
Use the jar lifter to carefully remove the jars from the canner and place them on a towel on the counter. Allow the hot jars to rest until completely cooled before storing.
Once the jars have cooled, test the seals. Store jars in a cool, dark location.
Bread and butter pickles can be eaten after 24 hours; however, they are best after 4-6 week, when the flavors have had a chance to mingle and mature.
Notes
Spicy Bread & Butter Pickles: To make spicy pickles, simply add a sliced jalapeño or two to the pepper mix. (If you really like it spicy, add a Serrano or even a habanero pepper.) You can also add some red chili flakes to the pickling brine.Never put hot liquid into a cold jar, or a cold jar into a hot water-bath. When we are canning, we usually put everything in the dishwasher on a rinse cycle (no soap!), and let them stay warm until we are ready to use them.If you don't have a dishwasher in which to keep the jars warm, put the lids on the jars (do not tighten!) and rest them on the canning rack above the water while the the water heats up.Makes roughly 6 pints.