25+ Irresistible Bread And Butter Canning Recipes Need To Try

Canning is not only a practical way to preserve the bounty of your garden or farmer’s market, but it also allows you to create delicious, homemade condiments that can elevate any meal.

One of the most beloved and versatile types of canning is bread and butter pickles.

Known for their sweet and tangy flavor, these pickles pair wonderfully with sandwiches, burgers, and charcuterie boards.

Whether you’re a seasoned canner or a novice looking to dive into the world of preserving, our collection of 25+ bread and butter canning recipes offers something for everyone.

From classic versions to unique twists featuring exotic ingredients, you’ll discover a variety of ways to make these delectable pickles your own.

Get ready to savor the tastes of summer all year round!

25+ Irresistible Bread And Butter Canning Recipes Need To Try

Canning bread and butter pickles is not only a rewarding culinary endeavor, but it also provides a delicious way to savor seasonal produce long after the harvest is over.

With our 25+ diverse recipes, you’ll find plenty of inspiration to create pickles that suit your taste buds, whether you prefer them sweet, spicy, or with a unique twist.

Each jar of homemade pickles represents a burst of flavor, memories of summer, and the joy of sharing food with family and friends.

So grab your canning jars, gather your ingredients, and let the adventure of pickling begin!

Your future self will thank you as you pop open a jar and relish in the delightful crunch of your homemade bread and butter pickles.

Classic Bread and Butter Pickles

Classic bread and butter pickles are a staple in many kitchens, offering a perfect balance of sweet and tangy flavors. This recipe showcases the simple yet delightful combination of cucumbers, onions, and a special brine that makes these pickles an ideal condiment for sandwiches, burgers, and more. By canning them, you can enjoy this homemade treat long after the summer harvest.

Ingredients:

• 4 cups cucumbers, thinly sliced
• 1 cup onions, thinly sliced (sweet onions work best)
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1 tablespoon salt (non-iodized)
• 1 tablespoon mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon turmeric
• 1 teaspoon black peppercorns
• 1/2 teaspoon red pepper flakes (optional, for a kick)

Instructions:

1. In a large bowl, combine the sliced cucumbers and onions. Sprinkle with salt and let sit for about 1 hour to draw out moisture.
2. Rinse the cucumbers and onions under cold water and drain well.
3. In a large pot, combine the vinegar, sugar, mustard seeds, celery seeds, turmeric, black peppercorns, and red pepper flakes. Bring the mixture to a boil, stirring until the sugar dissolves.
4. Add the drained cucumbers and onions to the pot and return to a boil. Reduce heat and simmer for 5 minutes.
5. Using sterilized jars, ladle the hot mixture into jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean cloth to ensure a proper seal.
6. Process in a water bath canner for 10-15 minutes. Remove the jars and let them cool completely.

These classic bread and butter pickles are not just a delicious addition to your meals but also a wonderful way to preserve the flavors of summer. The sweet and tangy brine pairs beautifully with everything from a simple grilled cheese to a hearty barbecue spread. Once canned, they can be stored for up to a year, allowing you to enjoy the taste of homemade pickles long after the season ends. Whether served on the side or as a main ingredient, these pickles are sure to be a hit!

Spicy Bread and Butter Pickles

For those who enjoy a little heat, spicy bread and butter pickles are the perfect upgrade to the traditional recipe. The addition of jalapeños adds a delightful kick, making these pickles an exciting complement to sandwiches, tacos, or charcuterie boards. This recipe captures the essence of summer while providing a zesty flavor profile that is sure to please your palate.

Ingredients:

• 4 cups cucumbers, thinly sliced
• 1 cup onions, thinly sliced
• 2-3 jalapeños, sliced (adjust to taste)
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1 tablespoon salt (non-iodized)
• 1 tablespoon mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon turmeric
• 1 teaspoon black peppercorns

Instructions:

1. In a large bowl, combine the sliced cucumbers, onions, and jalapeños. Sprinkle with salt and let sit for 1 hour to release moisture.
2. Rinse and drain the vegetables thoroughly.
3. In a large pot, mix the vinegar, sugar, mustard seeds, celery seeds, turmeric, and black peppercorns. Bring to a boil.
4. Stir in the drained cucumbers, onions, and jalapeños, then simmer for 5 minutes.
5. Pack the hot mixture into sterilized jars, leaving a 1/4 inch headspace. Clean the jar rims and seal with lids.
6. Process in a water bath canner for 10-15 minutes. Allow the jars to cool completely.

These spicy bread and butter pickles will add a new dimension to your meals. Their vibrant flavor makes them a perfect accompaniment to grilled meats, sandwiches, or even as a spicy snack straight from the jar. The heat from the jalapeños combines beautifully with the sweetness of the brine, creating a complex flavor that will leave your taste buds tingling. Canned and stored properly, these pickles can last up to a year, making them an ideal treat to enjoy throughout the seasons.

Garlic and Dill Bread and Butter Pickles

Garlic and dill bread and butter pickles combine the traditional sweetness of the classic recipe with aromatic garlic and fresh dill for a unique twist. This version is perfect for those who love the robust flavors of garlic and the fragrant notes of dill. These pickles are great not only as a side dish but also as a flavorful addition to salads and wraps.

Ingredients:

• 4 cups cucumbers, thinly sliced
• 1 cup onions, thinly sliced
• 4 cloves garlic, smashed
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1 tablespoon salt (non-iodized)
• 1 tablespoon dill seeds or 1/4 cup fresh dill
• 1 tablespoon mustard seeds
• 1 teaspoon turmeric
• 1 teaspoon black peppercorns

Instructions:

1. Combine the cucumbers, onions, and smashed garlic in a large bowl. Sprinkle with salt and let sit for 1 hour.
2. Rinse and drain the cucumbers and onions, discarding the garlic.
3. In a pot, combine the vinegar, sugar, dill seeds, mustard seeds, turmeric, and black peppercorns. Bring to a boil.
4. Add the drained cucumbers and onions to the pot. Simmer for 5 minutes.
5. Pack the mixture into sterilized jars, adding fresh dill sprigs if desired. Leave a 1/4 inch headspace and clean the jar rims.
6. Process in a water bath canner for 10-15 minutes. Cool completely before storing.

Garlic and dill bread and butter pickles are a delightful twist on a classic favorite, perfect for enhancing a variety of dishes. The combination of sweet, tangy, and savory flavors creates a uniquely satisfying pickle that can elevate any meal. Whether served alongside a charcuterie board, tucked into a sandwich, or enjoyed as a snack, these pickles will surely impress. Their vibrant flavors and crunchy texture make them a fantastic addition to your pantry, allowing you to savor the taste of summer all year round. Properly canned, they can last up to a year, ensuring that you always have a flavorful option on hand!

Honey Mustard Bread and Butter Pickles

Honey mustard bread and butter pickles are a sweet and tangy variation that combines the classic bread and butter recipe with the rich flavors of honey and mustard. This twist creates a deliciously complex pickle that works perfectly on sandwiches, as a topping for burgers, or as a unique side dish at barbecues. The natural sweetness of honey adds depth to the brine, making these pickles a standout addition to any meal.

Ingredients:

• 4 cups cucumbers, thinly sliced
• 1 cup onions, thinly sliced
• 1 cup apple cider vinegar
• 1/2 cup honey
• 1/2 cup granulated sugar
• 1 tablespoon salt (non-iodized)
• 2 tablespoons Dijon mustard
• 1 tablespoon mustard seeds
• 1 teaspoon turmeric
• 1 teaspoon black peppercorns

Instructions:

1. In a large bowl, mix the sliced cucumbers and onions with salt. Allow them to sit for 1 hour to draw out excess moisture.
2. Rinse the cucumbers and onions under cold water and drain well.
3. In a large pot, combine the vinegar, honey, sugar, Dijon mustard, mustard seeds, turmeric, and black peppercorns. Bring to a boil while stirring until the sugar is dissolved.
4. Add the drained cucumbers and onions to the pot and return to a boil. Simmer for 5 minutes.
5. Pack the hot mixture into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims to ensure a proper seal.
6. Process in a water bath canner for 10-15 minutes. Let the jars cool completely.

Honey mustard bread and butter pickles bring a delightful sweetness and zing to your meals. Their unique flavor profile makes them incredibly versatile, pairing well with charcuterie boards, sandwiches, and even as a flavorful addition to potato salads. Canned and stored properly, these pickles will stay fresh for up to a year, allowing you to enjoy their sweet and tangy goodness whenever the craving strikes. Adding these to your pantry will not only elevate your culinary creations but also impress your guests with a distinctive flavor twist!

Caramelized Onion Bread and Butter Pickles

Caramelized onion bread and butter pickles infuse the traditional recipe with the rich, sweet flavor of slowly caramelized onions. This variation is perfect for those who love a more complex taste in their pickles. The caramelized onions add a deep sweetness that complements the crunchy cucumbers beautifully. These pickles are not only a fantastic addition to your sandwich repertoire but also serve as an exquisite topping for cheese platters or gourmet burgers.

Ingredients:

• 4 cups cucumbers, thinly sliced
• 1 cup onions, thinly sliced
• 1 tablespoon olive oil
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1 tablespoon salt (non-iodized)
• 1 tablespoon mustard seeds
• 1 teaspoon turmeric
• 1 teaspoon black peppercorns

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the sliced onions and cook slowly, stirring frequently, until caramelized (about 15-20 minutes).
2. In a large bowl, combine the cucumbers, caramelized onions, and salt. Allow to sit for 1 hour to draw out moisture.
3. Rinse the cucumber and onion mixture under cold water and drain well.
4. In a large pot, combine the vinegar, sugar, mustard seeds, turmeric, and black peppercorns. Bring to a boil while stirring until the sugar is dissolved.
5. Add the drained cucumbers and onions to the pot, then simmer for 5 minutes.
6. Pack the hot mixture into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean to ensure a good seal.
7. Process in a water bath canner for 10-15 minutes. Allow the jars to cool completely before storing.

Caramelized onion bread and butter pickles are a game-changer in the pickle world. Their sweet and savory flavor makes them an ideal companion for rich cheeses, gourmet burgers, and grilled meats. Canned and stored properly, these pickles will keep for up to a year, giving you a taste of their sweet richness throughout the seasons. Their unique flavor profile will undoubtedly become a favorite in your household, elevating ordinary meals to extraordinary culinary experiences.

Pineapple Bread and Butter Pickles

Pineapple bread and butter pickles are a tropical twist on the classic recipe, adding a delightful sweetness and exotic flair. The inclusion of pineapple complements the cucumbers perfectly, creating a unique flavor combination that works wonderfully on sandwiches, burgers, or even as a topping for grilled chicken. This recipe is a great way to incorporate seasonal fruits and adds a refreshing zing to your canning repertoire.

Ingredients:

• 4 cups cucumbers, thinly sliced
• 1 cup pineapple, chopped (fresh or canned)
• 1 cup onions, thinly sliced
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1 tablespoon salt (non-iodized)
• 1 tablespoon mustard seeds
• 1 teaspoon turmeric
• 1 teaspoon black peppercorns

Instructions:

1. In a large bowl, combine the sliced cucumbers, pineapple, onions, and salt. Allow the mixture to sit for 1 hour to draw out moisture.
2. Rinse the mixture under cold water and drain thoroughly.
3. In a large pot, combine the vinegar, sugar, mustard seeds, turmeric, and black peppercorns. Bring to a boil, stirring until the sugar is fully dissolved.
4. Add the drained cucumbers, pineapple, and onions to the pot and return to a boil. Simmer for 5 minutes.
5. Pack the hot mixture into sterilized jars, leaving about 1/4 inch of headspace. Clean the jar rims for a proper seal.
6. Process in a water bath canner for 10-15 minutes. Cool the jars completely before storing.

Pineapple bread and butter pickles offer a refreshing and unexpected flavor that brightens up any dish. Their sweet, tangy taste pairs beautifully with grilled meats, sandwiches, or even as a topping for salads. Canned properly, these unique pickles will last up to a year, allowing you to enjoy the tropical flavors long after summer ends. Whether you’re looking to spice up your meals or simply enjoy a new twist on a classic recipe, these pineapple pickles are sure to impress and delight your taste buds!

Spicy Jalapeño Bread and Butter Pickles

Spicy jalapeño bread and butter pickles provide a zesty kick to the classic sweet and tangy recipe. By incorporating fresh jalapeños, these pickles appeal to those who enjoy a bit of heat in their condiments. Perfect for sandwiches, tacos, or as a spicy addition to cheese boards, these pickles elevate any meal with their unique flavor and crunch.

Ingredients:

• 4 cups cucumbers, thinly sliced
• 1 cup onions, thinly sliced
• 1-2 fresh jalapeños, sliced (adjust to your spice preference)
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1 tablespoon salt (non-iodized)
• 1 tablespoon mustard seeds
• 1 teaspoon turmeric
• 1 teaspoon black peppercorns

Instructions:

1. In a large bowl, combine the sliced cucumbers, onions, jalapeños, and salt. Allow the mixture to sit for 1 hour to draw out moisture.
2. Rinse the mixture under cold water and drain thoroughly.
3. In a large pot, combine the vinegar, sugar, mustard seeds, turmeric, and black peppercorns. Bring to a boil, stirring until the sugar is dissolved.
4. Add the drained cucumber, onion, and jalapeño mixture to the pot and return to a boil. Simmer for 5 minutes.
5. Pack the hot mixture into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims for a proper seal.
6. Process in a water bath canner for 10-15 minutes. Let the jars cool completely before storing.

Spicy jalapeño bread and butter pickles are an exciting addition to any pantry. Their vibrant heat combined with the traditional sweet and tangy flavors makes them incredibly versatile. Use them as a topping for burgers, in sandwiches, or simply enjoy them straight from the jar. Canned properly, these pickles can last up to a year, allowing you to indulge in their spicy goodness whenever the mood strikes. This recipe is a must-try for anyone who loves a little heat in their life!

Ginger-Lemon Bread and Butter Pickles

Ginger-lemon bread and butter pickles offer a refreshing twist on the traditional recipe, combining the zesty brightness of lemon with the warm spice of ginger. This unique flavor combination creates a delightful balance of sweet and tangy with a hint of warmth, making these pickles perfect for brightening up a variety of dishes, including salads, fish, and even as a garnish for cocktails.

Ingredients:

• 4 cups cucumbers, thinly sliced
• 1 cup onions, thinly sliced
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1 tablespoon salt (non-iodized)
• 1 tablespoon fresh ginger, grated
• 1 lemon, zested and juiced
• 1 tablespoon mustard seeds
• 1 teaspoon turmeric
• 1 teaspoon black peppercorns

Instructions:

1. In a large bowl, combine the sliced cucumbers, onions, and salt. Allow the mixture to sit for 1 hour to draw out moisture.
2. Rinse the mixture under cold water and drain well.
3. In a large pot, combine the vinegar, sugar, grated ginger, lemon zest, lemon juice, mustard seeds, turmeric, and black peppercorns. Bring to a boil while stirring until the sugar is dissolved.
4. Add the drained cucumber and onion mixture to the pot and return to a boil. Simmer for 5 minutes.
5. Pack the hot mixture into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean for a proper seal.
6. Process in a water bath canner for 10-15 minutes. Allow the jars to cool completely before storing.

Ginger-lemon bread and butter pickles are a delightful blend of sweet, tangy, and spicy flavors that will elevate your meals. Their unique taste pairs beautifully with seafood, grilled chicken, and even in Asian-inspired dishes. Canned correctly, these pickles can be enjoyed for up to a year, offering a refreshing burst of flavor whenever you need it. This recipe is perfect for those looking to experiment with new flavors while enjoying the traditional process of canning.

Roasted Garlic Bread and Butter Pickles

Roasted garlic bread and butter pickles introduce a savory depth to the classic sweet and tangy flavor profile. The mellow sweetness of roasted garlic enhances the cucumbers, making these pickles an excellent accompaniment to sandwiches, antipasto platters, or even as a unique topping for grilled meats. This recipe is perfect for garlic lovers and adds a gourmet touch to your canning collection.

Ingredients:

• 4 cups cucumbers, thinly sliced
• 1 cup onions, thinly sliced
• 1 bulb of garlic, roasted and peeled
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1 tablespoon salt (non-iodized)
• 1 tablespoon mustard seeds
• 1 teaspoon turmeric
• 1 teaspoon black peppercorns

Instructions:

1. To roast the garlic, preheat your oven to 400°F (200°C). Wrap the bulb of garlic in aluminum foil and roast for about 30-40 minutes, or until soft. Let it cool and then peel the cloves.
2. In a large bowl, combine the sliced cucumbers, onions, and salt. Let the mixture sit for 1 hour to draw out moisture.
3. Rinse the cucumber and onion mixture under cold water and drain well.
4. In a large pot, combine the vinegar, sugar, roasted garlic cloves, mustard seeds, turmeric, and black peppercorns. Bring to a boil while stirring until the sugar is dissolved.
5. Add the drained cucumbers and onions to the pot, returning to a boil. Simmer for 5 minutes.
6. Pack the hot mixture into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims for a proper seal.
7. Process in a water bath canner for 10-15 minutes. Cool the jars completely before storing.

Roasted garlic bread and butter pickles are a savory delight that brings a unique flavor profile to your pantry. Their sweet and tangy taste, combined with the rich, mellow flavor of roasted garlic, makes them a perfect companion for various dishes, from sandwiches to cheese boards. Properly canned, these pickles will remain fresh for up to a year, allowing you to enjoy their gourmet taste at any time. This recipe is a must-try for those who love to add a touch of sophistication to their meals while enjoying the art of canning.

Honey-Balsamic Bread and Butter Pickles

Honey-balsamic bread and butter pickles combine the natural sweetness of honey with the tangy richness of balsamic vinegar. This delightful pairing creates a unique flavor profile that elevates the traditional pickle, making it perfect for gourmet sandwiches, charcuterie boards, or as a standalone snack. The sweetness of honey balances the acidity of the vinegar, resulting in a pickle that is both sweet and savory.

Ingredients:

• 4 cups cucumbers, thinly sliced
• 1 cup red onions, thinly sliced
• 1/2 cup honey
• 1 cup balsamic vinegar
• 1 tablespoon salt (non-iodized)
• 1 tablespoon mustard seeds
• 1 teaspoon black peppercorns
• 1 teaspoon crushed red pepper flakes (optional for heat)

Instructions:

1. In a large bowl, combine the sliced cucumbers, red onions, and salt. Let the mixture sit for 1 hour to draw out moisture.
2. Rinse the mixture under cold water and drain well.
3. In a large pot, combine the honey, balsamic vinegar, mustard seeds, black peppercorns, and crushed red pepper flakes (if using). Heat over medium heat until the mixture begins to simmer.
4. Add the drained cucumber and onion mixture to the pot, returning to a boil. Simmer for 5 minutes.
5. Pack the hot mixture into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims for a proper seal.
6. Process in a water bath canner for 10-15 minutes. Allow the jars to cool completely before storing.

Honey-balsamic bread and butter pickles are a deliciously sweet and tangy condiment that can transform your meals. Their unique flavor profile makes them an excellent accompaniment to grilled meats, salads, and cheese platters. Properly sealed, these pickles can last for up to a year, allowing you to enjoy their gourmet taste at any time. This recipe is perfect for those looking to add a touch of elegance and sweetness to their canning repertoire!

Sweet and Smoky Bread and Butter Pickles

Sweet and smoky bread and butter pickles introduce a delightful twist on the classic recipe by incorporating smoked paprika and a hint of chipotle. This combination creates a rich, smoky flavor that pairs perfectly with the traditional sweet and tangy notes of bread and butter pickles. They are perfect for burgers, barbecue dishes, or simply as a unique snack on their own.

Ingredients:

• 4 cups cucumbers, thinly sliced
• 1 cup onions, thinly sliced
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1 tablespoon salt (non-iodized)
• 1 tablespoon smoked paprika
• 1 teaspoon chipotle powder (or more for extra heat)
• 1 tablespoon mustard seeds
• 1 teaspoon black peppercorns

Instructions:

1. In a large bowl, combine the sliced cucumbers, onions, and salt. Let the mixture sit for 1 hour to draw out moisture.
2. Rinse the mixture under cold water and drain well.
3. In a large pot, combine the vinegar, sugar, smoked paprika, chipotle powder, mustard seeds, and black peppercorns. Heat over medium heat until the mixture begins to simmer.
4. Add the drained cucumber and onion mixture to the pot, returning to a boil. Simmer for 5 minutes.
5. Pack the hot mixture into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims for a proper seal.
6. Process in a water bath canner for 10-15 minutes. Allow the jars to cool completely before storing.

Sweet and smoky bread and butter pickles are a standout addition to your canning collection. Their unique flavor profile enhances everything from sandwiches to grilled meats, making them an incredibly versatile condiment. Properly canned, these pickles can last for up to a year, allowing you to enjoy their rich, smoky sweetness whenever you crave it. This recipe is a fantastic way to experiment with flavors and bring something special to your meals.

Curry Spiced Bread and Butter Pickles

Curry spiced bread and butter pickles offer an exotic twist on the classic recipe by incorporating aromatic curry powder and other spices. This unique combination results in a pickle with a delightful warmth and complexity that can elevate your dishes. These pickles make a perfect accompaniment to curries, sandwiches, or even as a topping for grilled meats, adding an unexpected burst of flavor to your meals.

Ingredients:

• 4 cups cucumbers, thinly sliced
• 1 cup red onions, thinly sliced
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1 tablespoon salt (non-iodized)
• 2 tablespoons curry powder
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1 teaspoon black peppercorns

Instructions:

1. In a large bowl, combine the sliced cucumbers, red onions, and salt. Let the mixture sit for 1 hour to draw out moisture.
2. Rinse the mixture under cold water and drain well.
3. In a large pot, combine the vinegar, sugar, curry powder, mustard seeds, cumin seeds, coriander seeds, and black peppercorns. Heat over medium heat until the mixture begins to simmer.
4. Add the drained cucumber and onion mixture to the pot, returning to a boil. Simmer for 5 minutes.
5. Pack the hot mixture into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims for a proper seal.
6. Process in a water bath canner for 10-15 minutes. Allow the jars to cool completely before storing.

Curry spiced bread and butter pickles are an adventurous addition to your pantry that offers a unique and aromatic flavor experience. Their spicy and slightly sweet notes make them a delightful complement to a variety of dishes, from Indian curries to grilled chicken. Properly sealed, these pickles can last for up to a year, allowing you to enjoy their exotic taste whenever you desire. This recipe is perfect for those looking to explore new flavor territories while enjoying the time-honored tradition of canning!

Ginger-Lemon Bread and Butter Pickles

Ginger-lemon bread and butter pickles introduce a refreshing zing to the classic sweet and tangy flavor profile. The addition of fresh ginger and zesty lemon creates a vibrant taste that enhances the crispness of the cucumbers. These pickles are perfect for adding a burst of flavor to salads, sandwiches, or simply enjoyed on their own. The combination of ginger’s warmth and lemon’s brightness makes for a pickle that is both invigorating and unique.

Ingredients:

• 4 cups cucumbers, thinly sliced
• 1 cup red onions, thinly sliced
• 1/2 cup fresh ginger, peeled and thinly sliced
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1 tablespoon salt (non-iodized)
• Juice and zest of 1 lemon
• 1 tablespoon mustard seeds
• 1 teaspoon black peppercorns

Instructions:

1. In a large bowl, combine the sliced cucumbers, red onions, ginger, and salt. Let the mixture sit for 1 hour to draw out moisture.
2. Rinse the mixture under cold water and drain well.
3. In a large pot, combine the vinegar, sugar, lemon juice, lemon zest, mustard seeds, and black peppercorns. Heat over medium heat until the mixture begins to simmer.
4. Add the drained cucumber, onion, and ginger mixture to the pot, returning to a boil. Simmer for 5 minutes.
5. Pack the hot mixture into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims for a proper seal.
6. Process in a water bath canner for 10-15 minutes. Allow the jars to cool completely before storing.

Ginger-lemon bread and butter pickles offer a refreshing twist on the traditional recipe, bringing a bright and zesty flavor to your table. Their unique combination of sweetness and tanginess pairs well with various dishes, including grilled meats, salads, and cheese platters. With proper sealing, these pickles can last for up to a year, allowing you to enjoy their delightful taste anytime. This recipe is a fantastic way to explore new flavor combinations while honoring the classic tradition of canning!

Spicy Garlic Bread and Butter Pickles

Spicy garlic bread and butter pickles bring an exciting kick to the traditional recipe by incorporating fresh garlic and a blend of spicy peppers. The combination of garlic’s aromatic qualities and the heat from the peppers creates a pickle that is not only flavorful but also has a delightful crunch. These pickles are perfect for those who love a little heat and make an excellent addition to burgers, sandwiches, or served as a spicy snack.

Ingredients:

• 4 cups cucumbers, thinly sliced
• 1 cup onions, thinly sliced
• 5 cloves garlic, minced
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1 tablespoon salt (non-iodized)
• 1 teaspoon red pepper flakes (or more to taste)
• 1 tablespoon mustard seeds
• 1 teaspoon black peppercorns

Instructions:

1. In a large bowl, combine the sliced cucumbers, onions, minced garlic, and salt. Let the mixture sit for 1 hour to draw out moisture.
2. Rinse the mixture under cold water and drain well.
3. In a large pot, combine the vinegar, sugar, red pepper flakes, mustard seeds, and black peppercorns. Heat over medium heat until the mixture begins to simmer.
4. Add the drained cucumber, onion, and garlic mixture to the pot, returning to a boil. Simmer for 5 minutes.
5. Pack the hot mixture into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims for a proper seal.
6. Process in a water bath canner for 10-15 minutes. Allow the jars to cool completely before storing.

Spicy garlic bread and butter pickles are a flavorful and zesty addition to your pantry that will satisfy those who enjoy a little heat. Their bold flavors complement a wide range of dishes, from sandwiches to tacos, adding an exciting twist to your meals. Properly canned, these pickles can last for up to a year, allowing you to savor their spicy goodness whenever you desire. This recipe is perfect for anyone looking to kick up the flavor in their canning collection!

Cilantro-Lime Bread and Butter Pickles

Cilantro-lime bread and butter pickles bring a fresh, zesty flavor profile that is perfect for summer meals. The bright notes of lime paired with fresh cilantro create a vibrant taste that is both refreshing and exciting. These pickles make an excellent condiment for tacos, grilled fish, or as a unique addition to salads. Their zesty flavor will transport you to a sunny picnic with every bite.

Ingredients:

• 4 cups cucumbers, thinly sliced
• 1 cup red onions, thinly sliced
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1 tablespoon salt (non-iodized)
• Juice and zest of 2 limes
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon mustard seeds
• 1 teaspoon black peppercorns

Instructions:

1. In a large bowl, combine the sliced cucumbers, red onions, salt, and cilantro. Let the mixture sit for 1 hour to draw out moisture.
2. Rinse the mixture under cold water and drain well.
3. In a large pot, combine the vinegar, sugar, lime juice, lime zest, mustard seeds, and black peppercorns. Heat over medium heat until the mixture begins to simmer.
4. Add the drained cucumber, onion, and cilantro mixture to the pot, returning to a boil. Simmer for 5 minutes.
5. Pack the hot mixture into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims for a proper seal.
6. Process in a water bath canner for 10-15 minutes. Allow the jars to cool completely before storing.

Cilantro-lime bread and butter pickles are a refreshing and flavorful twist on the classic recipe, bringing a touch of summer to your meals year-round. Their unique taste pairs beautifully with a variety of dishes, from tacos to grilled chicken, adding a vibrant flavor that will brighten any plate. Properly sealed, these pickles can last for up to a year, allowing you to enjoy their fresh taste whenever you like. This recipe is perfect for those looking to infuse their canning collection with lively, zesty flavors!

Note: More recipes are coming soon!