Small Batch Bread and Butter Pickles

Three jars of homemade canned bread and butter pickles labeled and placed on a wooden table.

5 from 6 votes

Small Batch Bread and Butter Pickles

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

Prep Time15

Cook Time20

Vegetable Salting2

Total Time2 35

Course: All Recipes, condiment

Cuisine: American

Servings: servings

Calories: 64kcal

Author: Jeri Walker

Ingredients

8 cups cucumbers with peel sliced ¼ inch thick
2 onions thinly sliced
1 bell pepper thinly sliced
¼ cup pickling salt coarse salt
2½ cups granulated sugar
1½ cups white vinegar 5%
1 tablespoon mustard seed
½ teaspoon ground turmeric
½ teaspoon celery seed

Instructions

Step 1: Prep the Vegetables. Wash and dry the cucumbers, peppers, and onion. Slice cucumbers into ¼-inch rounds and peppers and onion into thin strips. Place sliced vegetables in a large bowl and sprinkle with pickling salt. Cover and let sit at room temperature for 2 hours. Drain and rinse the vegetables to remove excess salt.
Step 2: Sterilize the Jars. Sterilize jars by boiling them upside down in 2 inches of water for 10 minutes or run them through a dishwasher cycle just before use.
Step 3: Make the Pickle Brine. In a large pot, combine white vinegar, sugar, mustard seed, turmeric, and celery seed. Bring to a boil over medium-high heat, stirring occasionally. Add the drained vegetables and heat until they begin to boil, then reduce to a simmer to keep them hot while you fill the jars.
Step 4: Fill the Jars. Warm up a water bath canner filled with water. Fill the hot sterilized jars with vegetables using a slotted spoon, leaving 1 inch of headspace. Pour hot brine over the vegetables, leaving ½ inch of space at the top. Remove air bubbles by running a spatula around the inside of the jar, then wipe rims clean. Seal jars with lids and bands.
Step 5: Process the Jars. Lower jars into the water bath canner, ensuring they are covered by at least 1 inch of water. Cover the canner, bring to a rolling boil, and process jars for 10 minutes. Turn off the heat, remove jars carefully, and place them on a towel undisturbed for 24 hours. Check seals after 24 hours. If sealed properly, store jars in a cool, dark place for up to 1 year. If any jars didn’t seal, refrigerate and use those first.

Video

Notes

This recipe will make 3 pint jars (2 cups each). You can double, triple, or halve the recipe.

Seal Check: If you hear a “pop” after the jars cool, it indicates a good seal. If any jars don’t seal, refrigerate them and use them within a month.

Storage Tips: Store pickles in a cool, dark place for up to one year.

Flavor: Pickles often taste best after 2-4 weeks as the flavors develop.

Nutrition