Bread and butter pickles, also known as sweet and sour pickles, are ideal for topping on sandwiches, burgers and other savory dishes. What makes this pickle different from the usual dill pickle is the fact that the concentration of sugar or other sweeteners used in the brine of this pickle are significantly high, giving it a sweet flavor. Although, bread and butter pickles are now readily available in supermarkets, nothing can beat making your own batch of fresh pickles at home. There are dozens of different recipes for this pickle preparation but here’s an easy-to-follow recipe that will help you prepare this yummy pickle. Read on.
Complexity Level: Basic
Time Required: 30-45 minutes
Resources Required:
- 6 pounds of pickling cucumbers, about 4 to 5 inches in size
- 8 cups onions
- 2 table spoons mustard seeds
- 1 1/2 table spoons celery seed
- 1 table spoon turmeric powder
- 1 cup pickling lime (optional)
- 1/2 cup pickling salt
- 4 cups vinegar
- 4 1/2 cups sugar or sweetener of choice
- Large pots
- Spoons and ladles
- Canning jars with lids
- Metal rings for lids
- Jar tongs
- Cutting board
- Knife
- Bowls
- Crushed or cubed ice
Instructions:
1. Preparation
- Wash the cucumbers thoroughly under running water and slice them to about 1/4 inch in thickness, removing any rotten spots. Place them in a large bowl. You don’t need to peel the cucumber.
- Slice up the onions in half rings or into bite size pieces and add to the bowl with the cucumber.
- Add the pickling salt to the mixture and cover with 2 inches of ice cubes or crushed ice. This process keeps the vegetables crisp.
- Cover the bowl with a plate or a towel and place in the refrigerator for at least 3 to 4 hours, adding more ice as required.
2. Sterilize the jars
- It is important to sterilize the jars especially if you intend on keeping it outside the refrigerator for any length of time.
- Place a metal rack inside a large canning pot and place the jars one-by-one on to the rack, making sure they don’t touch the bottom of the can.
- Fill the pot with warm water and bring to a continuous boil.
- Reduce the heat and keep it on warm mode to keep the jars hot and ready for canning.
- Once done, remove them with tongs one-by-one and let them rest upside down on a clean towel covered by another towel.
- Similarly, sterilize the lids as well by placing them in a pot of boiling water for at least 10 minutes.
3. Make the pickling liquid
- Remove the cucumbers from the refrigerator and drain and discard the liquid. Keep them aside.
- Place a large pot over medium heat and add to it mustard and celery seeds, turmeric powder, vinegar and sugar.
- Stir and boil for about 10 minutes.
- Add the drained vegetables to the pot and bring them to a boil once again.
4. Jarring and sealing
- Fill the sterilized jars with cucumber slices and the syrup, leaving at least a 1/2 inch head space.
- Adjust the lids and place them in a canning jar.
- Water level in the canning jar needs to be at least 1 inch above the top of the cans.
- Keep the water boiling hard for about 10-15 minutes.
- Then remove the jars from the pot and let it cool down to room temperature.
- Store till you are ready to use.
Frequently Asked Questions:
1. How do I make sure that the lids have been sealed properly?
Once the jars have been lifted out of the water, leave them aside to cool at room temperature. After they are completely cooled, you can check if the lids are sealed by verifying if it is slightly sucked down. Press the center of the lid with your finger and if it pops up and down, usually with a popping sound, then it is not sealed well. In that case, leave it in the refrigerator for further use and not outside.
2. How long should I wait to eat the pickles?
In order for the seasoning to be absorbed and the flavor to be imparted, you may have to wait about 4 to 5 weeks.
Quick Tips:
- While selecting cucumbers, go for the dark green and firm ones. The yellow, over ripe ones will give you mushy pickles.
- Adding about half a teaspoon of alum to the pickle brine helps keep the vegetables crisp.
- You can also sterilize your jars in the dish washer, if you don’t intend on keeping it outside for too long.
Things To Watch Out For:
Be extremely careful while handling hot glass. If in contact with cold water, the glass could crack and cause harm.
