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I love cucumbers. I can peel them and eat them all day.
Easy Bread and Butter Pickle Recipe for Canning
You have started growing and harvesting the vegetables in your garden, you will either need to use them right away or save them. A popular way to preserve vegetables is through canning. And I love to make bread and butter pickles for canning each year.
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I want to be real here and let you know that after a few years and having 4 children I have found an easier and faster way to make our bread and butter pickles!
This mix, sugar, vinegar, and cucumbers is all you need! (and your canning jars, of course)
Each Packet makes 7 Quarts and calls for about 10 pounds of cucumbers, 6 3/4 cups of white distilled vinegar, and 7 cups of sugar. This is the easiest way I have found to get my fresh from the garden bread and butter pickles with a busy
OR you can check out the recipe below!
We as a family love pickles. They are a great summer side to any sandwich. I’ve searched for an Easy Bread and Butter Pickle Recipe for Canning and so far I think I have found my favorite. Bread and Butter pickles are my girl’s favorite. (I’m a lover of Dill Pickles myself.. but no one else is here..)
I like to do a little canning each year when the garden is producing more than we eat.
I love the look of canned vegetables sitting on the counter.
It is also a great way for us to save a little money at the grocery store.
I have been using this simple recipe and I love it.
IT REALLY IS SIMPLE, I PROMISE.
I like these labels for my jars -> 42 Vintage Chalkboard Label Stickers
To prepare you will need:
- Water bath canner (Canning Kit, 9-Piece this has all you will need)
- Canning Jars (Wide Mouth Ball Jars these have lids and rings)
- Canning Lids & Rings
- Jar Lifter
- Canning Funnel
- Large Pots
- Large Spoons
- Sharp Knives
- 3 lbs Onions
- 6 lbs Pickling cucumbers
Baking & Spices
- 1/2 cup Canning or pickling salt
- 1 1/2 tbsp Celery seed
- 2 tbsp Mustard seed
- 1 tbsp Pickling spice
- 4 cups Sugar
- 1 tsp Turmeric
- Pickle Crisp (If you like crispy pickles. I recommend.)
Oils & Vinegars
- 4 cups White vinegar
That was the hard part for me getting everything I needed together.
- Wash cucumbers. Slice both cucumbers and onions. I like mine thicker sliced than most people.
- Combine cucumber, onion, and salt to a large bowl. Mix with hand a small bit. Cover with Ice cubes and let sit for 1 – 2 hours. (While I’m waiting I get my jars ready by running them in the dishwasher)
- Place vinegar, sugar, mustard seed, pickling spice, turmeric, and celery seed in a large pot and bring to a boil.
- Drain and rinse cucumber and onion. Add to vinegar mixture and return to a boil.
- Pack into hot jars leaving 1/4 inch headspace. (this is why I run in the dishwasher so they are hot and I don’t have to boil them)
- Remove air bubbles with a small tool. Make sure to read instructions on the pickle crisp because you would now add it to each jar.
- Wipe rims clean and place on lids.
- Process pints for about 15min in a water bath.
My pickles sealed really soon after I took them out of the canner.
I have never had an issue with any of my jars not sealing, but if it happens just put them in the fridge.
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