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Bread and Butter Pickles

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Sweet, crunchy and full of flavor. Start with fresh cucumbers and Ball® Bread & Butter Pickle Mix and you're there. It has never been easier to make this traditional favorite.

Level of Ease:

Easy

Preserving Method:

Waterbath Canning

You Will Need:

  • For every 2 quarts of pickles:
  • 3 1/2 lbs pickling cucumbers (about 14 small to medium)
  • 2 1/2 cups vinegar (5% acidity)
  • 2 1/2 cups sugar
  • 1/4 cup Ball® Bread & Butter Pickle Mix
  • 2 Ball® Quart (32 oz) Fresh Preserving jars with lids and bands

Use our recipe calculator chart to customize the number of jars from 2-13

Directions:

Prepare Bread & Butter Pickles
  1. CUT ends off cucumbers. Cut into 1/2 inch slices.
  2. COMBINE vinegar, sugar, and Ball® Bread & Butter Pickle Mix in a medium saucepan. Heat to a boil.
  3. PACK based on ENJOY NOW or FRESH PRESERVE steps below.
ENJOY NOW (Refrigerate up to 3 months):
  1. POUR hot pickling liquid over cucumber slices in a large bowl. Cool to room temperature, about 30 minutes.
  2. PACK cucumber slices into jars. Ladle pickling liquid over cucumbers. Place lids & bands on jars.
  3. REFRIGERATE pickles. For best flavor, allow pickles to stand in refrigerator for 3 weeks.
-OR-

FRESH PRESERVE (Store up to 1 year):
  1. PREPARE canner, jars, and lids according to manufacturer's instructions.
  2. PACK slices into hot jars. Ladle hot pickling liquid over slices leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
  3. PROCESS in boiling water canner for 15 minutes, adjusting for altitude*. For best flavor, allow pickles to stand for 4-6 weeks.

*Increase processing time: 5 minutes for 1,001 to 3, 000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.

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