Refrigerator Bread and Butter Pickles Recipe Sugar and Soul from www.sugarandsoul.co
Description
Bread and butter pickles are a classic addition to any sandwich, burger or salad. Making your own canned bread and butter pickles is not only easy, but it's also a great way to enjoy homemade pickles all year long. This recipe yields a sweet and tangy pickle that will impress your taste buds.
Prep Time
30 minutes
Cook Time
10 minutes
Ingredient
- 4 cups thinly sliced pickling cucumbers - 1 large onion, thinly sliced - 1/4 cup kosher salt - 1 1/2 cups granulated sugar - 1 1/2 cups apple cider vinegar - 1/2 cup white vinegar - 1 1/2 tablespoons mustard seeds - 1/2 teaspoon celery seeds - 1/8 teaspoon turmeric - 1/8 teaspoon ground cloves
Equipment
- Large bowl - Colander - 4 pint-sized canning jars with lids and bands - Large pot - Canning rack - Jar lifter
Method
1. In a large bowl, combine the sliced cucumbers, onion, and kosher salt. Mix well and let sit for at least 2 hours or overnight in the refrigerator. 2. Rinse the cucumber-onion mixture thoroughly in a colander under cold running water. Drain well. 3. In a large pot, combine the sugar, apple cider vinegar, white vinegar, mustard seeds, celery seeds, turmeric, and ground cloves. Bring to a boil over medium-high heat, stirring occasionally. 4. Add the cucumber-onion mixture to the pot and bring back to a boil. 5. Reduce the heat to low and simmer for 10 minutes. 6. While the pickle mixture is simmering, prepare your canning jars, lids, and bands according to the manufacturer's instructions. 7. Using a jar lifter, carefully pack the pickle mixture into the hot jars, leaving 1/2 inch headspace at the top. 8. Wipe the rims of the jars with a clean, damp cloth. Place the lids and bands on the jars and tighten just until finger-tight. 9. Place the jars on a canning rack in a large pot of boiling water, making sure the jars are covered by at least 1 inch of water. 10. Process the jars in the boiling water for 10 minutes. 11. Remove the jars from the pot and let them cool to room temperature. You'll hear the lids "pop" as they seal.
Notes
- This recipe yields approximately 4 pint-sized jars of pickles. - Store canned pickles in a cool, dry place for up to 1 year. - Once opened, store pickles in the refrigerator and consume within 1 month.
Q: Can I use regular cucumbers instead of pickling cucumbers? A: While it's possible to use regular cucumbers, pickling cucumbers are firmer and have fewer seeds, which make them better suited for pickling. Q: Can I adjust the amount of sugar in this recipe? A: Yes, you can adjust the amount of sugar to your preference. However, keep in mind that sugar not only adds sweetness, but it also helps preserve the pickles.
Recipe Tips
- Use a mandoline or a sharp knife to slice the cucumbers and onions thinly and evenly. - Letting the cucumber-onion mixture sit in salt overnight helps draw out excess moisture and ensures that the pickles stay crunchy. - Make sure to pack the jars tightly with the pickle mixture to prevent air pockets from forming. - Use a jar lifter to safely remove the jars from the boiling water.
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