Bread and Butter Pickles are easy to make and have a wonderful sweet and tangy flavor. You’ll love Grandma’s old-fashioned bread and butter pickle recipe!
Have you ever made homemade pickles from scratch? This recipe for Bread and Butter Pickles comes from my great-grandmother’s farm kitchen and has been passed down for generations.
Reading: make homemade bread butter pickles
They are easy to make and you’ll be loving the flavor! Nothing says summer more to me than making a batch of these delicious pickles! We grow our own pickling cucumbers, but you can certainly buy some at a local farm stand or farmer’s market.
Canning Bread and Butter Pickles
Making homemade pickles isn’t overly complicated. And only requires a few simple ingredients, glass canning jars, and a large pot to water bath homemade pickles.
Don’t be nervous if you’ve never canned- it’s really easy! A cookbook on home canning that I highly recommend is from Ball Canning. Order it here!
Each year, we plant a small vegetable garden and grow our own pickling cucumbers. As you can see, in the picture above, we train the vines to grow up the lattice.
This keeps the cucumbers up off the ground, so they grow nicely, take up less space, and keep them in better shape as they mature.
It’s a summer tradition in our household to make homemade Bread and Butter Pickles. And I love Pickled Peppers too!
Bread and Butter Pickles
It is said that these delicious pickles got their name because during the Great Depression, they were an inexpensive staple in households. People used them in sandwiches of Bread and Butter because that’s what they could afford. Many things during that time were rationed too, so they made many things from scratch.
Best Varieties of Cucumbers for Making Pickles
Canning Bread and Butter Pickles is relatively easy. While you can certainly use different kinds of cucumbers, pickling cucumbers are the best. They have a thicker skin and are small in size, therefore have less seeds. They can withstand the very hot brine and still come out crunchy.
For brining pickles, I use a food safe 5-gallon bucket. Often times you can pick one up from a bakery. But, if you cannot find one use these food safe plastic bags to line a 5-gallon bucket.
How to make Bread and Butter Pickles
Step 1: Wash the pickling cucumbers and cut into ¼-inch slices.
Step 2: Place the salt, cucumber slices, onion, and bell peppers in a food-safe bucket. Use your hand to stir the mixture so the salt is evenly distributed.
Step 3: Place that bucket into a cooler and place a clean kitchen towel on top of the cucumbers, with few inches of ice on the bucket, as well as ice around the bucket. Allow it to sit for 3-4 hours in a cool place.
I brine my pickles in a food safe bucket, topped with a clean dish cloth and a few inches of ice. Set the entire bucket inside a cooler to keep cool as it brines for several hours.
Step 4: Drain the cucumbers and set aside. Make the brine. Prepare the boiling water canner. Heat the jars in simmering water until ready for use. Do not boil.
Wash lids in soapy water and rinse well. Set aside. Set bands aside.
Step 5: Place equal amounts of cucumbers, onions, and bell peppers into each hot jar. Ladle hot pickling brine over top of cucumbers, leaving ½-inch headspace.
Step 6: Wipe the rims with a clean, damp paper towel. Center the lids on jars. Apply the bands to fingertip tight.
Step 6: Let the jars cool and the lids will begin to make a “popping” sound as they seal.
Once the jars of homemade pickles are sealed, store them in a cool, dry place for up to 18 months or so. Although, I highly doubt they will last that long!
More Homemade canning and Pickle Recipes
- Pickled Peppers
- Refrigerator Dill Pickles
- Barbecue Sauce
- Mixed Berry Jam
- Raspberry Rhubarb Jam
Be sure and check out Refrigerated Dill Pickles from Delicious Table.
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