Small Batch Bread and Butter Pickles

With this easy canning recipe, you will learn how to make a small batch of old-fashioned bread and butter pickles, just like the ones your grandma used to make! They are crispy, tangy, and so much better than store-bought!

If you love this recipe, check out my refrigerator bread and butter pickles and refrigerator sweet dill pickles next!

These homemade pickles are the perfect addition to Big Mac smash burger tacos, smoked pellet grill burgers, or grilled smash burgers.

They are super easy to make and I love making them in small jars so I can pull one out of the pantry whenever I need them.

Small Batch Bread and Butter Pickles

There's something truly satisfying about making homemade pickles. It's a labor of love that gives you delicious results lasting up to a year. Plus, you know what ingredients go into them.

These sweet pickles got their name during the Great Depression when people used them as a cheap staple to add flavor to bread and butter.

Now, they are among the most popular pickles. They are delicious in sandwiches, on a cheese platter, or eaten straight from the jar.

How to Can Small Batch Bread and Butter Pickles

This recipe will make 3 pint jars (2 cups each).

Step 1: Prep the Vegetables

Wash and dry the cucumbers and peppers under cold water. Next, slice the cucumbers into rounds. You can use a sharp knife and eyeball it to cut the cucumbers to a thickness of about ¼ inch, or you can use a mandolin. (I find using a food processor makes them too thin.)

Next, cut the peppers and onion into thin strips, also about ¼ inch thick. Place the sliced cucumbers, peppers, and onion slices into a large bowl. Sprinkle the pickling salt over top. This helps draw out moisture and firm up the cucumbers. Cover with a dish towel or plastic wrap and let it sit on your counter at room temperature for 2 hours. Use a colander to drain the liquid, then rinse with water to remove the salt and drain again.

Step 2: Sterilize the Jars

Before making the brine you need to sterilize the jars. You can do this either by placing them in a large pot upside down in about 2 inches of water and bringing it to a boil for about 10 minutes.

You can also, and this is the easiest way, run them through your dishwasher just before using them and leave them in there until ready to use them. They will be sterilized and nice and hot.

Step 3: Make the Pickle Brine

Combine white vinegar, sugar, mustard seed, turmeric, and celery seed in a large pot. Bring the mixture to a boil over medium-high heat, stirring occasionally.

Add the vegetables to the pot and heat until they just come to a boil, then turn the heat down to a simmer so the vegetables stay hot while you fill jars.

Step 4: Filling Jars

Fill a water bath canner with water, cover it, and turn it on medium heat to begin warming up.

Place a sterilized jar on a dishcloth or dish towel on your counter beside the stove. Use a slotted spoon to fill the hot jars with vegetables, leaving about 1 inch of headspace. Next, pour the hot pickling brine over the top to within ½ inch of the top of the jar.

Run a spatula around the inside of the jar to remove trapped air bubbles. Wipe the rims of the jars clean and place the lids and jars on. Place the jars in the water bath canner.

Step 5: Canning Bread and Butter Pickles

Once all the jars are in the water bath canner, lower them into the canner and ensure they have an inch of water over top. Cover with the lid, turn up the heat to high so they come to a rolling boil, and process the jars in the hot water bath for 10 minutes.

After processing, turn off the heat and carefully lift the rack out of the water. Carefully remove the jars with canning tongs and place them on your counter on a dish towel where they will not be disturbed for 24 hours. You should hear a "pop" as the jars seal.

After 24 hours, check that the jars have all sealed. To do this, press on the tops of the jars. If they don't pop back, they are sealed. They should all be slightly indented. Label and place in a cool, dark place for up to 1 year.

Refrigerator Bread and Butter Pickles

If you don't want to do the canning, you can keep these pickles in the fridge. Just follow the same steps as above, but instead of processing the jars, let them cool and pop them in the fridge instead. They can be stored in the refrigerator for up to 2 months.

Jeri's Tips

• Use fresh cucumbers. The fresher the cucumber, the crisper the pickle.
• Cut the cucumbers to the same thickness.
• I know it's hard, but for the best flavor, let the pickles sit for 2 weeks before opening them.

Common Pickling Pitfalls and How to Avoid Them

• If your pickles turn out soft instead of crisp, it usually means you overcooked them. The cucumbers should only be heated until the liquid starts to boil, then turned down.
• Always use pickling salt for a clear brine.
• Adjust the sugar in your next batch if your pickles taste too sweet or tart.