At a Glance: DIY Goat Milk Soap Recipe Frozen goat milk keeps sugars from scorching during the lye reaction. Cold-process soap needs 4 to 6 weeks of cure time before it’s ready. Exact weight measurements matter more than any other single step. Tired of itchy, dry skin and reading labels full of harsh synthetic chemicals, artificial fragrances, and detergents found in store-bought soaps? Cold-process goat milk soap delivers pure, deep hydration using natural farm-fresh ingredients that soothe irritated skin instead of stripping it. Here’s the simple, step-by-step recipe to craft your own rich, nourishing soap at home. What Are the Benefits of Goat Milk Soap? Goat milk soap gives you gentler, more hydrating cleansing than most store-bought bars because the milk fats and natural acids work with your skin instead of against it. It’s naturally packed with nutrients, fats, and gentle acids that turn a standard bar into a real skin treatment. Here’s what that means for your skin day to day: Gently exfoliates dead skin cells with natural lactic acid Soothes dry, sensitive, or eczema-prone skin without stripping natural oils Delivers deep hydration through rich natural fatty acids and milk fats Nourishes the skin barrier with essential vitamins, especially Vitamin A Helps balance the skin’s natural pH level Essential Ingredients & Equipment Before you touch any lye, get everything measured and within reach. Soap making moves fast once you start mixing, and hunting for a tool mid-batch is how mistakes happen. Here’s what you’ll need on hand. Ingredients 12 oz raw goat milk (frozen into ice cubes) 4.8 oz lye (sodium hydroxide) 12 oz olive oil 10 oz coconut oil 10 oz lard or tallow 0.5–1 oz essential oils (optional) Equipment Digital kitchen scale Immersion/stick blender Stainless steel pot or heat-safe container Silicone soap molds Safety gear (goggles, rubber gloves, long sleeves) How to Make Goat Milk Soap Recipe: Step-by-Step This is where the milk, oils, and lye come together into real soap. Work in order, don’t rush the trace stage, and keep your safety gear on the whole time. Here’s the process broken into four steps. Step 1: Prep the Milk & Lye Add lye slowly to the frozen goat milk cubes in a well-ventilated area. Stir gently until the ice melts and the lye dissolves, keeping temperatures low to avoid scorching. STOP POINT: Lye fumes are strong and the mixture heats up fast. Work near an open window or fan, wear your goggles and gloves before you open the lye container, and never let the mixture near your face while stirring. Step 2: Melt & Combine Oils Melt olive oil, coconut oil, and lard together in a pot. Allow the oils to cool down to 100–110°F. Step 3: Mix to Trace Slowly pour the lye-milk mixture into the oils. Pulse with an immersion blender until reaching a light, pudding-like consistency (trace). Stir in optional essential oils. Step 4: Pour & Cure Pour into silicone molds and freeze for 12–24 hours to prevent overheating. Unmold after 24–48 hours, cut into bars, and cure in a cool, dry place for 4 to 6 weeks. Common Mistakes to Avoid When Making Goat Milk Soap Scorching the Milk: Adding lye too quickly burns milk sugars, so always use frozen milk cubes. Measuring by Volume: Soap making requires exact weight, always use a digital scale. Skipping Safety Gear: Lye is caustic; always wear eye protection and gloves. Making DIY goat milk soap is one of the most rewarding ways to turn fresh dairy into a practical, skin-nourishing staple for your homestead. Once you’ve got one batch cured and cut, you’ll have the confidence to build out a whole shelf of your own. FAQs What is the easiest homestead project for beginners? Making cold-process goat milk soap and starting a small herb garden are two of the easiest beginner projects. Soap making requires minimal active hands-on time once you have basic safety gear and ingredients. Can I use fresh goat milk instead of frozen? It’s not recommended. Liquid milk heats up instantly when mixed with lye, which scorches the natural sugars, turns the liquid brown, and creates an off-putting odor. Freezing the milk first keeps the batch cool and creamy white. How long does homestead goat milk soap last? Properly cured cold-process goat milk soap lasts 1 to 2 years when stored in a cool, dry, well-ventilated area away from direct sunlight.

At a Glance: Canning Essentials for Summer Vegetables The right tools stop rushed mistakes when your harvest comes in all at once. High-acid veggies need a water bath canner. Low-acid veggies need a pressure canner. Clean rims, correct headspace, and a timer are what actually keep jars sealed and safe. You picked a full basket of tomatoes, beans, and cucumbers this morning, and now they’re sitting on your counter looking back at you. That’s the August Harvest Tsunami: months of garden work landing on your kitchen all at once. It doesn’t have to end in wilted produce and guilt. Having the right canning essentials for summer vegetables turns that panic into a routine you can repeat every week. Once your gear is set up, you’re not scrambling. You’re just working through the basket, jar by jar. Safety & PPE Canning is a kitchen skill, not a kitchen risk, as long as you respect two things: heat and acidity. Wear closed-toe shoes in the kitchen. Hot jar liquid on bare feet is a real injury. Use oven mitts rated for wet heat, not just dry-oven mitts. Steam burns are common with canning. Keep a clear counter next to your canner for jars coming out. A cluttered landing zone causes drops. Never guess on processing method. Low-acid vegetables processed in a water bath canner can grow botulism toxin, which you cannot see, smell, or taste. What’s the Difference Between a Summer Canning Setup vs. Other Seasons? Summer canning setups differ from other seasons mainly in heat management and volume. You’re processing more food, faster, and often in a hotter kitchen than you would in fall or winter. Here’s what that means for your setup, and why the next few sections cover heat control, crop selection, and your full tool list in that order. Heat & Energy Management Summer canning can turn your kitchen into a sauna if you’re not careful. Many homesteaders can early in the morning before the day heats up, or move the whole operation to an outdoor propane burner on the porch or driveway. This isn’t optional comfort. An overheated kitchen slows you down and makes you more likely to rush a step. High-Volume Harvests Fall canning tends to be slower crops like root vegetables that store well on their own. Summer is different. Tomatoes, beans, and cucumbers all come in fast and don’t wait. You need a setup that can run back-to-back batches without a full teardown between each one. Mixed-Acidity Management Summer is the one season where you’re juggling both high-acid crops (tomatoes, pickles) and low-acid crops (green beans, squash) at the same time. That means you need both a water bath canner and a pressure canner ready to go, not just one or the other. STOP POINT: Before you can anything low-acid this summer, confirm you have a pressure canner, not just a water bath canner. These are not interchangeable. Using the wrong one for the wrong food is the single most common safety mistake in home canning. Best Summer Vegetables for Canning What Are Summer Vegetables? Summer vegetables are high-yield, warm-weather crops picked at their peak between June and September, when they’re at their best moisture and sweetness for preserving. Top Common Summer Veggies to Can Tomatoes: The classic summer crop. Great for sauces, diced tomatoes, pastes, and salsas. Cucumbers: Turned into dill pickles, sweet pickles, or bread-and-butter pickles. Green Beans: Pressure-canned whole or snapped, giving you long shelf life. Peppers: Pickled jalapenos, sweet bell peppers, and hot pepper jellies. Summer Squash & Zucchini: Best turned into high-acid relishes rather than canned plain. What are the Canning Essentials Needed for Summer Vegetables? The essentials you need come down to two canners and five smaller tools that protect your seal and your safety. Here’s the full list, starting with the two big equipment decisions, then moving into the small tools that make each batch go smoothly. Water Bath Canner: Essential for high-acid foods, like pickles, salsas, and acidified tomato products. Pressure Canner: Non-negotiable for safely processing low-acid vegetables, like green beans, corn, and plain squash. Mason Jars, Rings, and New Lids: Use clean pint and quart jars with single-use flat lids for a reliable airtight seal. Never reuse a flat lid. Jar Lifter: Rubber-gripped tongs made to lift boiling-hot jars in and out of the canner without slipping. Wide-Mouth Canning Funnel: Keeps jar rims clean while you fill, which protects your seal. Bubble Remover & Headspace Tool: Clears trapped air pockets and measures the exact headspace your recipe calls for. Acidifiers & Timer: Bottled lemon juice or citric acid for tomato safety, plus a digital timer you can trust down to the minute. Water Bath vs. Pressure Canning: Which Summer Veggie Needs What? VegetableCanning MethodWhyTomatoes (with added acid)Water bathHigh-acid once acidifiedCucumbers (pickled)Water bathVinegar brings the acidGreen beansPressure cannerLow-acid, dense textureCornPressure cannerLow-acidPlain summer squash/zucchiniNot safe canned plainLow-acid, dense; use relish or freeze insteadPeppers (pickled)Water bathVinegar brings the acid CHECKPOINT: Before you fill a single jar, match your vegetable to its row in this table. If you’re not sure which column it falls in, treat it as low-acid and use the pressure canner. Troubleshooting Canning Problems SymptomLikely CauseFixJar didn’t seal (lid pops when pressed)Rim wasn’t clean, or headspace was offReprocess with a new lid within 24 hours, or refrigerate and use soonLiquid siphoned out during processingPressure released too fast, or jars were overfilledLet pressure drop naturally next time; recheck headspaceCloudy liquid in a sealed jarCould be normal starch, or could be spoilageIf jar didn’t seal, discard. If sealed and cloudy with an off smell on opening, throw it outSquash or zucchini jar looks mushyPlain low-acid vegetable, canned unsafelyDiscard. Don’t taste-test a jar you’re unsure about STOP POINT: If a jar’s lid is bulging, the seal is broken, or the contents smell off when you open it, don’t taste it to check. When in doubt, throw it out. Canning isn’t just about food preservation. It’s about honoring the work you put into your garden, locking in peak summer nutrition, and building real kitchen self-reliance. With the right tools on hand, you’re the one deciding what goes into your family’s food, not a label on a store shelf. 5 Frequently Asked Questions 1. Can I use a regular stockpot instead of a dedicated water bath canner? You can, as long as it’s deep enough to cover your jars by 1 to 2 inches of water and has a rack in the bottom so jars aren’t sitting directly on the metal. A dedicated canner just makes this easier. 2. Do I really need to pressure can green beans, or can I water bath them? Yes, green beans need a pressure canner. They’re low-acid, and water bath temperatures aren’t hot enough to make them safe from botulism risk. 3. Why do I need to add lemon juice to canned tomatoes if they are naturally acidic? Modern tomato varieties vary in acidity, and some aren’t acidic enough on their own. Bottled lemon juice or citric acid guarantees the acid level tested recipes rely on for safety. 4. How do I keep my kitchen from getting uncomfortably hot while canning in summer? Can early in the morning before the heat builds, or move your setup outside to a porch or driveway with a propane burner. This is one of the easiest fixes for a hot canning day. 5. Can I reuse canning lids if they look like they are in good condition? No. Flat canning lids are single-use only. The sealing compound is designed to work once. Reusing them raises your risk of a failed seal, so always start with new lids as part of your canning essentials for summer vegetables.

At a Glance: Vegetable Fermentation Mistakes Keep veggies under the brine and use the right salt ratio to stop mold before it starts. Chlorine, bad temps, and trapped air bubbles are silent ferment killers. Learn to tell harmless Kahm yeast from real mold, and taste-test to find your sweet spot. Have you ever choppred and packed a jar of vegetables with care, only to open it a few days later and discover fuzzy mold or foul odor. Losing a batch to a vegetable fermentation mistake is something almost every preserver goes through, but it’s also the best teacher you’ll get. Instead of treating a failed jar as a defeat, look at it as your way into understanding the little micro-ecosystem happening right on your counter. Below, we’ll walk through the 9 most common mistakes, why they happen, and exactly how to fix them so your next jar turns out tangy, crisp, and full of good bacteria. Why Vegetable Fermentation is Worth Getting Right Proper fermentation guarantees your family’s health and safety. Fermentation preserves fresh produce the old-fashioned way, makes nutrients easier for your body to use, and loads your gut with good probiotics. Once you understand how salt, acid, and your microbial environment work together, you’ll have the confidence to turn plain roots and greens into rich, long-lasting condiments, safely and without worrying about foodborne illness. 9 Common Vegetable Fermentation Mistakes and Solutions 1. Leaving Vegetables Exposed Above the Brine Letting little bits of cabbage or carrot poke up above the liquid line is the number one mistake home fermenters make. Good lactic acid bacteria need an oxygen-free environment to thrive, but mold spores and wild yeast need oxygen to grow. When produce sticks out of the brine, that exposed bit becomes an open door for surface mold. Fix it by keeping everything submerged with a glass fermentation weight, a small sanitized jar insert, or a clean, tough outer cabbage leaf pressed down firmly. Remember the golden rule: if it’s under the brine, it’s fine. 2. Getting the Salt Ratio Wrong Eyeballing your salt without a scale usually ends one of two ways: a soft, mushy mess or a jar so salty you can’t eat it. Salt isn’t just for taste. It pulls juice out of the vegetables to build brine, and it creates an environment where harmful bacteria can’t survive while giving good Lactobacillus a head start. Too little salt lets bad bacteria soften your veggies into mush. Too much salt shuts down the good microbes too. The fix is simple: weigh your salt instead of guessing, and aim for 2% to 3% salinity based on the combined weight of your vegetables and water. 3. Using Chlorinated Tap Water Filling your jars straight from the tap is an easy mistake that can quietly stall or kill a ferment before it gets going. Cities add chlorine and chloramine to tap water on purpose, to wipe out microbial life and keep drinking water safe. The problem is, those chemicals don’t tell the difference between bad bacteria and the good strains that turn cabbage into sauerkraut. Fix this by using filtered water, spring water, or by boiling your tap water for a few minutes and letting it cool all the way before you mix your brine. 4. Fermenting at Extreme Temperatures Setting your jars on a sunny windowsill, next to a warm oven, or in a cold, drafty basement throws off the whole timeline. High heat, above 75°F, speeds up bacterial activity too fast, giving you hollow, mushy vegetables and sharp, off flavors. Cold temps, below 60°F, send the microbes to sleep and your ferment stalls out completely. The fix is to store your jars somewhere cool, dark, and steady, between 65°F and 72°F. 5. Using Non-Organic or Heavily Waxed Produce Grabbing cheap, heavily sprayed vegetables coated in wax can ruin your ferment before you even start. Wild fermentation depends on the natural lactic acid bacteria already living on fresh produce skins, and heavy pesticide residue can wipe those good microbes out. On top of that, a thick wax coating blocks salt from pulling moisture out and stops the brine from forming right. Choose fresh, unwaxed, ideally organic produce, and rinse it well under cool running water without soap. 6. Leaving Trapped Air Bubbles in the Jar Packing vegetables in loosely leaves air pockets scattered through the jar. Even if the very top looks covered in brine, trapped air deeper inside creates tiny pockets where mold or spoilage can hide and spread. Fix this by pressing your vegetables down firmly with your knuckles or a wooden tamper as you pack them, then run a clean butter knife or chopstick down the inside of the jar to release any trapped gas before you seal it. 7. Opening the Jar Too Frequently (or Forgetting to Vent) Constantly twisting off the lid to check, smell, or taste your ferment lets in a fresh burst of oxygen and mold spores every time you do it. On the other hand, sealing a standard flat lid completely tight while carbon dioxide is building up can turn your jar into a pressure hazard. The fix is to use an airlock lid or a silicone valve that lets gas escape while keeping oxygen out. If you’re using basic mason jar lids, just loosen the ring for a quick daily “burp,” let the gas out, then tighten it right back down. 8. Confusing Harmless Kahm Yeast with Toxic Mold CHECKPOINT: This is the one step where guessing wrong actually matters, so slow down and look closely before you decide anything. Kahm yeast is a wild yeast that forms a flat, dry, chalky white film across the top of the brine when oxygen gets in. It looks alarming, but it’s harmless, and you can just skim it off. Real mold looks different. It’s raised, fuzzy, and shows up in circular spots of white, green, black, or blue. Learn to tell the two apart: skim off Kahm yeast early, and if you ever see raised, fuzzy, colorful mold, throw the whole batch out. When in doubt, throw it out. 9. Ending the Fermentation Process Too Early (or Too Late) Expecting instant sourness and refrigerating your jar after just 24 hours gives you plain, salty raw vegetables. Forgetting about it on the counter for a month in the summer gives you mushy, overly sour produce. Fermentation keeps changing as acid builds up over time, so there’s no single “done” moment that works for every batch. The fix is easy: start tasting with a clean fork around day 3 to day 5. Once it hits the crunch and tang you like, move the jar to the fridge, which slows the microbes down to a crawl. All in all, fermentation is a living partnership with nature, and not a sterile lab experiment. A failed batch doesn’t mean you’re bad at this. It just means you got feedback on your oxygen control, salt ratio, or temperature, and now you know what to adjust. Trust your senses. Look for fuzz, smell for clean sourness, and taste for crisp acidity. Once you’ve got these 9 mistakes handled, you’ll turn out delicious, gut-friendly ferments at home with real confidence. FAQs Q: Is it normal for my fermented vegetable brine to look cloudy? A: Yes, cloudy brine is completely normal. It’s actually a good sign that lactic acid bacteria are active, multiplying, and turning sugars into healthy lactic acid. Q: How long do homemade fermented vegetables keep in the fridge? A: As long as your vegetables stay submerged in their brine and stay refrigerated, most ferments hold their crunch and flavor for 4 to 6 months or longer. Q: Can I ferment vegetables without special airlock lids? A: Absolutely. A standard mason jar works fine. Just loosen the metal lid slightly once a day to let built-up carbon dioxide escape, then tighten it back down. Q: Why did my fermented garlic turn bright blue or green, and is it still safe? A: It’s completely safe. Garlic has natural amino acids and sulfur compounds that react with mild acids during fermentation, which creates harmless blue and green coloring.

Read the original post "20 Delicious Peach Recipes" on A Modern Homestead. Fresh peaches are one of the best parts of summer, and when the harvest comes in, you want to be ready! Whether you are eating them fresh, preserving them for later, or baking them into something delicious, there is no shortage of ways to enjoy them. These 20 delicious peach recipes cover it all, so... Read More The post "20 Delicious Peach Recipes" appeared first on A Modern Homestead.

Say hello to my favorite pickle recipe! These bread and butter pickles are easy to make, deliciously crisp, and the perfect balance of tangy and sweet. I love them with veggie sandwiches, burgers, egg salad, fish tacos and more. Homemade bread and butter pickles stay good in the refrigerator for several months so I don’t always can mine, but this recipe is safe for canning so I’ve included those instructions too. This is the perfect way to preserve fresh cucumbers from the summer garden! Inspired by my Dad’s love of bread and butter pickles, I created this recipe by combining the best parts of my favorite refrigerator pickles, zesty zucchini relish, and our ever-popular cowboy candy recipe – and it turned out phenomenal! The Best Cucumbers to Use To make the most crunchy bread and butter pickles possible, it’s best to use small cucumber varieties such as Persian or pickling cucumbers. However, I usually just pick my homegrown English cucumbers while they’re still on the small side and they work perfectly too. It’s also best to use cucumbers that are as fresh and firm as possible. If you grow your own, try to use them within a day or two after harvest (and store them in the refrigerator in the meantime). If you buy cucumbers, select ones that are still plenty firm and crisp. Cucumbers from the local farmer’s market will always be more fresh than those from larger grocery stores. Supplies mixing bowl large colander or strainer 4 to 6 quart cooking pot knife or crinkle cutter optional: canning supplies including jars, lids, a canning pot, rack, jar lifter, etc. Ingredients YIELD: This recipe will make about 4 pints of bread and butter pickles 3 pounds of small, fresh cucumbers (pickling or Persian preferred) 1 medium white or yellow onion, thinly sliced 2.5 Tbsp sea salt, kosher, canning or pickling salt – not regular table salt (used during pickle prep only, don’t add to brine!) Optional: 2 fresh hot chili peppers, sliced into rings (I recommend using red jalapeños) or sub with 1 tsp red chili flakes Pickling Brine 3 cups vinegar (5% acidity). I personally like to use half apple cider vinegar and half distilled white vinegar (1.5 cups of each) for the perfect balance of sweet and tangy flavors. 1 to 1.5 cups white sugar (sliding scale for personal preference) 1/2 cup brown sugar 2 cloves of fresh garlic, peeled and thinly sliced (or 1/2 tsp garlic powder) 1 Tbsp yellow mustard seed 1 tsp celery seed 1 tsp turmeric powder 1/2 tsp whole peppercorns 1/8 tsp ground cloves or allspice Instructions  1) Prep and Salt Cucumbers Don’t skip this step! Salting the cucumbers helps draw out extra water, which will make your finished bread and butter pickles even more flavorful and crunchy. Wash the cucumbers well and trim off (discard) both ends. Then cut the cucumbers into 1/4-inch thick slices. I love to use a crinkle cutter to make my bread and butter pickles extra fun and wavy. Peel and thinly slice the onions, along with the optional peppers. Combine the sliced cucumbers, onions, and peppers in a large mixing bowl, and sprinkle with sea salt or canning salt. Gently toss and mix to evenly distribute the salt. Cover the bowl and let it rest in the refrigerator for 2 to 4 hours, stirring occasionally. You should see a lot of water collect in the bottom of the bowl by the end. TIP: If you want to can your bread and butter pickles, get your canning supplies ready (including pre-heating your water bath canner) while they rest in the fridge. Since pickles are processed for over 10 minutes, it’s NOT necessary to pre-sterilize the jars. 2) Strain and Rinse When the time is up, transfer the cucumber mixture to a strainer or colander. In the sink, rinse the cucumber mixture very well under cool running water for a couple minutes to wash away the salt, gently stirring and tossing to ensure they’re thoroughly rinsed. Allow the rinsed cucumbers to drip and drain for several minutes, gently shaking the strainer. While they’re draining, start heating the brine on the stovetop. 3) Make Brine and Pickles In a large pot, combine the vinegar, sugar, sliced garlic, and pickling spices: mustard seed, celery seed, turmeric, peppercorns, and allspice or cloves. (Do not add salt.) Bring to a boil and simmer for 3 to 5 minutes. Add the sliced cucumber mixture and heat again, but only until the brine comes back to quick and gentle boil – then remove from heat. Stir gently a few times while heating. Overcooking the cucumbers will make your finished bread and butter pickles less crisp. While they’re still warm, use a slotted spoon or tongs to completely pack hot jars with sliced cucumbers, onions, and peppers first (without the brine) – filling the jars up to 1″ of the rim. Then ladle the hot brine or pickling syrup into the jars over the pickles. Leave 1/2″ head space if canning. See canning instructions below. Or to make refrigerator pickles, simply allow the jars to cool slightly before adding a lid and storing them in the refrigerator. TIP: If you have any leftover brine or pickling syrup, add it to a jar with some sliced peppers, green zucchini, green beans, or other veggies to make some quick refrigerator pickles! Pack the jars with cucumbers first! Then the brine goes in… Canning Bread and Butter Pickles After filling the jars with bread and butter pickles (with ½ inch head space), remove air bubbles from the packed jars with a canning bubble tool, chopstick, or clean butter knife. Wipe the rim of the jars with a damp paper towel or clean cloth. A clean rim is essential for a good seal! Place fresh canning lids centered on the jars, and then add jar rings. Lightly tighten the jar rings to finger-tight only. Using a jar lifter or canning tongs, carefully transfer the jars of bread and butter pickles into a ready and boiling hot bath canner. The jars should be covered by at least 1 to 2 inches of water, and be resting on a canning rack (not directly on the bottom of the pot) Return to a boil and then process the pickles for 10 minutes at sea level, adjusting for elevation. See chart below. When the time is up, remove the lid and turn off the heat, but let the jars sit in the canner for another 5 minutes before carefully transferring them to a cooling rack. Leave jars undisturbed for at least 12 hours before checking seals. (Do not stack or press on the top of the lids.) Recommended process time for Bread and Butter Pickles in a boiling water canner.Process Time at Altitudes ofStyle and Jar Size0 – 1,000 ft1,001 – 6,000 ftAbove 6,000 ftHot Pack: half-pints, pints or quarts10 mins1520Table adapted from National Center for Home Food Preservation Storage and Shelf Life Canned bread and butter pickles will stay good for one year or longer when sealed and stored at room temperature – and are best stored in a cool dark location such as a pantry, cupboard, basement or root cellar. Refrigerate after opening and use within 3 months.  Refrigerator bread and butter pickles (not canned) can also last for up to a year, though the quality and texture is best if consumed within 2 to 3 months. Refrigerate at all times. Discard if mold or off odors develop.  You can also freeze bread and butter pickles for up to a year in airtight freezer containers. Defrost in the refrigerator. Ways to Use Bread and Butter Pickles Compared to classic dills, I think the sweet-n-spicy, relish-like flavor of bread and butter pickles compliments an even wider variety of meals! They’re delicious with burgers, sandwiches, tacos, and salads – including leafy greens, pasta, potato, or tuna salad. They’re also fantastic with egg dishes like scrambled eggs, frittata or quiche. I especially love bread and butter pickles with quinoa or salmon bowls, crackers and cheese (or cream cheese), or simply straight out of the jar. All in all, I hope you love this recipe as much as we do! Please leave a review below once you give it a try, and feel free to ask any questions in the comments. You may also like: Best Refrigerator Pickles: Quick, Easy, Crunchy Dill Pickles Easy Roasted Tomato Sauce Recipe (Freeze or Can) Cowboy Candy Recipe aka Candied Jalapeños Quick Pickled Dilly Green Beans Recipe Quick Pickled Red Onions Print Best Bread and Butter Pickles (Canning or Refrigerator) These bread and butter pickles are easy to make, deliciously crisp, and the perfect balance of tangy and sweet. You can make them as refrigerator pickles though this recipe is also safe for canning. Enjoy with sandwiches, burgers, salads, tacos and more! Keyword bread and butter pickles Servings 4 pints EquipmentLarge mixing bowllarge cooking potstrainer or colanderknife or crinkle cuttercanning supplies and jars Ingredients3 pounds small fresh cucumbers (Persian or pickling cucumbers preferred), cut into 1/4" rounds1 medium yellow or white onion, thinly sliced2.5 tbsp sea salt, canning, kosher, or pickling salt (not table salt) – only used during prep, not in the brine2 whole fresh hot chili peppers, sliced into rings (I like red jalapeños) or sub with 1 tsp chili flakes (optional)Pickling Brine 3 cups vinegar, 5% acidity if canning (I like to use a mix of 1.5 cups apple cider vinegar and 1.5 cups white vinegar)1-1.5 cups white sugar (sliding scale for personal preference)1/2 cup light brown sugar2 cloves fresh garlic, thinly sliced (sub with 1/2 tsp garlic powder)1 Tbsp yellow mustard seed1 tsp celery seed1 tsp turmeric powder1/2 tsp whole peppercorns1/8 tsp ground cloves or allspice InstructionsPrep, Salt, and Rinse CucumbersWash the cucumbers well, trim off (discard) both ends, and cut into 1/4-inch thick slices.Peel and thinly slice the onions, along with the optional peppers.Combine the sliced cucumbers, onions, and peppers in a large mixing bowl, and sprinkle with sea salt or canning salt. Gently toss and mix to evenly distribute the salt. Cover the bowl and let it rest in the refrigerator for 2 to 4 hours, stirring occasionally. (You'll see water collect in the bottom of the bowl, which will be discarded) Transfer the cucumber mixture to a strainer and rinse very well under cool running water for a couple minutes to wash away the salt. Toss gently to ensure they’re thoroughly rinsed. Allow to drip dry for a few minutes after. Make Brine and PicklesIn a large pot, combine the vinegar, sugar, sliced garlic, and pickling spices: mustard seed, celery seed, turmeric, peppercorns, and allspice or cloves. (Do not add salt.) Bring to a boil and simmer for 3 to 5 minutes.Add the sliced cucumbers and heat again, but only until the brine comes back to a quick and gentle boil – then remove from heat. Stir gently a few times while heating. While they’re still warm, use a slotted spoon or tongs to completely pack hot jars with sliced cucumbers, onions, and peppers first, filling the jars up to 1″ of the rim. Then ladle the hot brine (pickling syrup) into the jars over the pickles. Leave 1/2″ head space if canning. See canning instructions below. Or to make refrigerator pickles, simply allow the jars to cool slightly before adding a lid and storing them in the refrigerator.Canning InstructionsAfter filling the jars (with ½ inch head space), remove air bubbles from the packed jars with a canning bubble tool, chopstick, or clean butter knife and wipe the rim of the jars with a damp paper towel or clean cloth.Place fresh canning lids centered on the jars, and then add jar rings. Lightly tighten the jar rings to finger-tight only.Using a jar lifter or canning tongs, carefully transfer the jars into a boiling hot bath canner. The jars should be covered by at least 1 to 2 inches of water, and be resting on a canning rack (not directly on the bottom of the pot)Once the canner returns to a rolling boil, process for 10 minutes. (To adjust for altitude, process 15 minutes at 1000-6000 feet above sea level, and 20 minutes at 6000+ feet.)When the time is up, remove the lid and turn off the heat, but let the jars sit in the canner for another 5 minutes before carefully transferring them to a cooling rack. Leave jars undisturbed for at least 12 hours before checking seals. (Do not stack or press on the top of the lids.) The post Best Bread and Butter Pickles Recipe (Canning or Refrigerator) appeared first on Homestead and Chill.