Bread -N- Butters

Hi! welcome to Gumm's Pickles, where we take a look at how through self-sufficiency, hard work, and a bit of patience, one can increase their standard of living without necessarily taking a huge hit to the budget. This time, we are going to make some bread and butter pickles. Bread and butter pickles are a Midwest-born American favorite, and making them from scratch leaves out commercial food dyes and delivers a much better flavor than store-bought bread and butters. CHAPTERS: ITEMS USED: Equipment & Tools: Canning Pot: https://www.walmart.com/ip/Mainstays-... Canning Supplies: https://a.co/d/014ZItlA Canning Funnel kit w/strainers: https://a.co/d/03MyOrGk Spyderco Z-Cut: https://a.co/d/0d6A3UgK Serrated Paring Knife: https://a.co/d/0hvCfiNM Crinkle Cut Knife: https://a.co/d/09ihDEG0 Microplane Double Sided Ribbon Grater: https://a.co/d/0hHhLohC Cutting Boards: https://www.walmart.com/ip/Mainstays-... Mortar and Pestle (Molcajete): https://www.walmart.com/ip/Imusa-6-in... Meat Mallet: https://www.walmart.com/ip/Mainstays-... Big Red Bowl: https://www.walmart.com/ip/12-BOWL-RE... Colander: https://www.walmart.com/ip/MS-COLANDE... Jars: BALL Pint Standard Mouth Jars: https://www.walmart.com/ip/Ball-Regul... BALL Quart Standard Mouth Jars: https://www.walmart.com/ip/Ball-Mason... NFG Mainstays Wide Mouth Pint Jars: https://www.walmart.com/ip/MS-WM-16OZ... NFG Standard Mouth Quart Jars: https://www.walmart.com/ip/MS-WM-32OZ... Spices & Ingredients: Turmeric: https://a.co/d/0fyxkIqY Mustard Seed: https://a.co/d/05zjVtXL Celery Seed: https://a.co/d/0aZsCLok Crushed Red Pepper: https://www.walmart.com/ip/Great-Valu... Mrs. Wages Xtra Crunch (Calcium Chloride): https://a.co/d/08aJqXQR Tajin 👀: https://a.co/d/08VAVDP5 Homemade Farmhouse Bread & Butter Pickle Slices Prep: 45 mins | Soak: 3 hrs | Process: 10 mins | Yield: 8 Pint Jars (16 oz each) Ingredients 7.5 lbs Pickling Cucumbers (trimmed & sliced 3/16"–1/4" thick) 30 oz Yellow/Sweet Onions (sliced into 1/4" quarter-moons) 5/8 cup (10 tbsp) Canning Salt 2.5–3.5 qts Crushed Ice 5 cups White Distilled Vinegar (5%) 5 cups White Granulated Sugar 5/8 cup Light Brown Sugar 1 head Fresh Garlic (peeled & microplaned) 2.5 tbsp Mustard Seeds 2 tsp Celery Seeds (lightly crushed) 2 scant tsp Ground Turmeric 1/2 tsp Crushed Red Pepper Flakes 1 tsp Pickle Crisp / Calcium Chloride (optional) Instructions 1. Ice-Soak Trim cucumber ends (1/16"); slice into discs. Slice onions. Toss vegetables with salt in a bowl, cover with 1–2" of crushed ice, and let sit 3 hours. Drain thoroughly in a colander. 2. Prep Canner & Syrup Sanitize 8 pint jars, lids, and tools. Bring a water bath canner to a rolling boil (1–2" water overhead). In a large pot, combine vinegar, sugars, garlic, and spices. Bring to a boil, whisking until sugar dissolves. 3. Simmer & Pack Add drained vegetables to the boiling syrup. Cover and return to a gentle simmer. Pack hot vegetables into jars leaving 1/2" headspace. Ladle hot syrup over pickles, maintaining 1/2" headspace. Debubble, adjust liquid, wipe rims, and adjust lids/bands fingertip-tight. 4. Process & Cool Process jars in the boiling water bath for 10 minutes. Turn off heat; let jars sit in water for 5 minutes. Move to a towel-lined counter to cool undisturbed for 24 hours. Storage & Aging Aging: Age in a cool, dark place for 30 days before opening for peak flavor. Shelf Life: Sealed jars last 1 year. Store unsealed/opened jars in the fridge and consume within 2–4 months.