DIY Bread-and-Butter Pickles Recipe

Dan teaches Bridget how to make bread-and-butter pickles at home.

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[loriecallahan]

I began pickling when I was about 39 years old. I am still carrying on at 71 years of age. No one in my first generation Americans on both sides of my family tree did any of this. But my husband’s many generational American farm family did. So I carried on 100 years old recipes for sour pickles and I developed my bread and butter pickles so very similar to your recipe including the peppers and onions. Thank you so very much for your video. I loved it. To bad I have no one to share this with. Thanks again! Lorie

[mddell]

I was fortunate enough to have my great grandmother until I was 19 years old! I loved the way she made made her bread & butter pickles. She added the same ingredients y'all did. BUT, she added a cinnamon stick to each jar. Oh my! That really made the overall difference to each jars flavor!!
Y'all have a beautiful day. 🌻 💜 🥒 🌷 🌼 🌹

[WowplayerMe]

I love making my own pickles, especially bread & butter. To anyone watching this, I would also suggest adding these other vegetables to your mix: carrots ( they are already sweet & taste great in the brine.) Corn, cut fresh off the cob. cherry or grape tomatoes, frozen peas, celery, cauliflower, broccoli. all of these go really well with the cucumbers, peppers, and, onions, so give them all a try. Happy Pickling!

[squyars]

I want to see more Dan. He's so much fun and does am awesome job explaining a recipe.

[carolynblack]

Please more canning recipes! Mouth is just watering, can’t wait to try. Blessings

[Forevertrue]

They are called Bread and Butter pickles because back in the depression they would butter bread then put the pickles on it so the bread would not get soggy, for a meal. They were much better than the alternative. In those days every farm had pickles. My Mom said she ate them many times. Her father took them to work. Thanks for this!

[MoPoppins]

Thanks for the tip on cutting off the ends to halt enzymatic reactions. 👍

[seikibrian]

After watching one clip from 2017's "Canning Classics" yesterday, I was wondering if the other shoe was going to drop, and you didn't disappoint. First strawberry jam, and now pickles. Thank you!

[stephaniedews]

Bridget i been following you since you were in the Culinary Institute of America. Im so glad to finally see you again. God Bless

[roxannrose]

I have used this recipe several times. I can't stop eating them. This was my first canning project. So happy I found this recipe

[cbobwhite]

I made a batch of these, 10 days ago, they came out great. I'm diabetic, so I used 1 1/4 cups of Truvia, instead of sugar. I don't have a canning pot, with a rack, to keep them off the I do have is a sous vide immersion circulator. I got the water to 140°, put the jars in, set the sous vide for 185° for 30 minutes and walked off. I think on the next batch, I'll use just 1 cup of Truvia, to lower the sweetness. They had a bit of a bit, from the apple cider vinegar. I'm going to change it to 2 cups of apple cider and 1 cup of distilled white vinegar.

[tennmcclain]

Thank you for a great video. I LOVE all of the teaching you do. I had heard of the lower temperature water bath processing for pickles but didn't know why the 180-185°F water temperature was important. Thank you again from Tennessee😊

[sharonhendricks]

I LOVE really GOOD bread'n'butter pickles. My grandmother made the best ones, but I have no idea what her recipe was so I keep searching for one I like. I'm going to try these....when these two started to take that first bite, my mouth began to water! and I could hear the crunch. Yum. Another secret to crisp pickles like these is to be mindful of the thickness. Not too thick but not too thin, either. And I've never known bread'n'butters to have anything other than cukes and onions in them.

[dixsigns]

Wow, I have been canning on my own for over 52 years and you taught me a LOT!

[s.lusted]

I made this recipe today. It was easy to do. I used the slicer for my Kitchen Aid Professional. I used my water bath canner but I have a glass top stove. I worry about the weight and so I use it on the BBQ. Works like a charm. I haven't tasted them yet though. I tasted them today and they are great!!

[karenchason]

Am making pickles today. I made dill this morning. Now I’m waiting on my bread and butter. I enjoyed your video.

[dio]

I've got pickling cucumbers planted, can't wait for them to be ready for harvest.

[bentleyrd]

Love, love, love bread and butter pickles, so thanks for this. I've made my own keto friendly version in the past by adding Equal to jars of dill slices and leaving them to age in the fridge for a couple weeks. The real deal seems pretty easy.

[mmebonheur]

Can't get enough of Dan and pickles!

[davidbowser]

I will be using my immersion circulator/sous vide to maintain the 185 degree temperature. I also use sous vide at 150F degrees for stabilizing the fruit pectins when making pie fillings.