The Best Bread and Butter Pickles Canning Recipe - The Hungry Bluebird (2024)

FAQs

How long do home canned bread and butter pickles last? ›

These traditional bread and butter pickles are pretty simple to make and packed with amazing flavor! And when they're canned, they last the entire season long as well as the next!

Another ratio that is commonly followed is the 3:2:1 method, using three parts vinegar, two parts water, and 1 part sugar. Once you start making quick pickles, you can adjust the ratio according to your own taste.

You might remember them from their trademark crinkle-cut chips in your childhood refrigerator door. The pickling brine calls for a full cup of sugar, putting them in the sweet pickle category, which is the difference between bread and butter pickles and kosher pickles which are more sour.

The key difference between these two types of pickles is their taste. Despite bread and butter pickles using the same cooking method as dill pickles, they use far different spices that make them sweeter. According to Wyse Guide, sugar is added to the bread and butter brine to help alleviate its sharp vinegary taste.

Use Calcium Chloride

Calcium chloride (CaCl2), sometimes known as “pickle crisp”, is a type of salt that helps preserve the crunchiness of food. It is used in the food industry to help preserve the texture of canned fruit and vegetables.

According to most major companies like Vlasic, Claussen and Mt. Olive, it comes down to effective usage of space on the label. Carolyn Goldberger, the brand manager from Vlasic, says, “We use the limited label space to clearly communicate the form and flavor inside each jar.

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

For quick pickles, a basic brine is equal parts vinegar and water, but you can adjust the ratio to your preference. Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination.

The classic ratio is super easy to remember and is easily scale-able depending on how many pickles you're making. It's 100% vinegar, 50% water, 25% sugar and 12.5% kosher salt by weight. So for example, 200g vinegar, 100g water, 50g sugar and 25g kosher salt (again, you can scale this up or down!).

Any vegetable can be pickled, and pickles can be part of a healthy diet. Eat bread-and-butter pickles in moderation to limit added sugars, and keep an eye out for sodium too—if you already eat out or eat foods high in sodium, a pickle spear or two per day could push you over the limit.

What kind of pickles does McDonald's use? ›

McDonald's uses dill pickles in their burgers including in the Big Mac®.

If you prefer a smaller serving of pickles, 1/2 cup of sliced sweet bread and butter pickles has: More than 3% of your daily value of vitamin A. About 1/3 of your daily requirement of vitamin K. About 4% of the calcium for the day.

Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature.

Are pickles safe for people with diabetes? People living with diabetes can enjoy pickles as a snack or part of a meal. However, they should use caution with sweet pickles, and consider the impact of extra sodium for those at risk of heart disease. Pickled and fermented foods may provide some benefits.

Always perfect for snacking, on a burger, or chopped up in an egg salad.

Commercial pickles will last a few years unopened in your cupboard and 4–6 months after opening in your fridge. Homemade pickles won't last as long, but you can still get up to two years in a cupboard and 3–4 months in the fridge. In either case if the fluid turns cloudy it is time to discard them.

If the pickles are soft, they are spoiled from the yeast fermentation. Don't use them. Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature. These pickles are spoiled and should be discarded.

Canned breads and cakes are typically made by pouring batter into glass canning jars and baking them in the oven. Once the cake or bread is done, the steaming jars are taken out of the oven and then sealed and cooled to create a vacuum. Many recipes claim that they can be stored without refrigeration for about a year.

As long as the can is in good shape, the contents should be safe to eat, although the taste, texture and nutritional value of the food can diminish over time. Home canned foods should be used within 1 year.