BREAD AND BUTTER PICKLES
My mom always made this crisp bread and butter pickle recipe when we were kids, and she gave me the recipe. They're pleasantly tart and so good. Now I make bread and butter pickles for my own kids all of the time! -Karen Owen, Rising Sun, Indiana
Provided by Taste of Home
Time 45m
Yield 7 pints.
Number Of Ingredients 9
Steps:
- In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain again., In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat., Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
BREAD AND BUTTER PICKLES
This was my husband's grandmother's recipe. It is so good. Store-bought pickles don't even come close. This is a good recipe for anyone who would like to try pickling, but hasn't done it before. It's quite straight forward, not a lot of ingredients.
Provided by cuisinebymae
Categories Vegetable
Time 50m
Yield 3 quarts
Number Of Ingredients 9
Steps:
- Combine cucumbers, onions, salt and ice in a large bowl.
- Mix well.
- Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it).
- Rinse and drain thoroughly.
- Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.
- Add drained cucumbers.
- Place pot on medium low heat.
- Bring almost to a boil, but DO NOT ALLOW TO BOIL.
- Remove from heat.
- Seal in sterilized jars, 10 minutes in a hot water bath.
- Easy way to sterilize jars: Wash them well in hot soapy water.
- Dry them off.
- Put on a cookie sheet, right side up, at 225°F for 15 minutes.
- Turn off oven and leave them in there until you need them.
EASY BREAD AND BUTTER PICKLES
These pickles are so much better tasting then the kind you buy in a jar. Fresh from the stove and chilled in the refrigerator to your table for your summer evening barbeque. Prep time does not include chill time.
Provided by Karen From Colorado
Categories Lunch/Snacks
Time 25m
Yield 4 Cups
Number Of Ingredients 10
Steps:
- Combine cucumbers, onion, vinegar, sugar, salt, mustard seeds, dry mustard, turmeric, crushed red pepper, and celery seeds; heat to boiling over high heat, stirring occasionally.
- Boil 1 minute, stirring frequently.
- Pour cucumber mixture into a large bowl; cool to room temperature, stirring occasionally.
- Cover and chill overnight before serving.
- You can spoon cooled cucumbers and their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks.
FRIED BREAD AND BUTTER PICKLES WITH BUTTERMILK CHIVE DRESSING
Provided by Food Network
Categories appetizer
Time 5h45m
Yield 6 to 8 appetizer servings
Number Of Ingredients 20
Steps:
- Place the vegetable oil in an 8-quart stainless steel soup pot and place on medium heat until the oil reaches 350 degrees F. Place the flour in a medium mixing bowl and, with a slotted spoon, add the Bread and Butter Pickles to the flour. Coat the pickles with the flour, making sure they are individually coated, as the pickles tend to stick together. This is easy to achieve if done in 2 or 3 small batches. Add the pickles to the hot oil and fry, turning once, until golden brown and crispy on both sides. Drain into a paper-towel-lined mixing bowl to absorb any excess grease. Season with kosher salt. Serve on a small plate with a ramekin of Buttermilk Chive Dressing.
- Slice the cucumbers 1/4-inch thick by hand or on a mandoline into large mixing bowl. Toss the cucumbers with the pickling salt and cover with a thin layer of ice. Set aside for 4 hours. Drain, rinse and drain the cucumbers again. Toss the drained cucumbers with the mustard seed and crushed red pepper. Transfer to a storage container, leaving enough room for the brine. Make the brine by combining the vinegar, 4 cups water, the sugar and turmeric in a nonreactive saucepot. Brine to a boil and pour over the cucumbers. Let cool to room temperature before storing in a refrigerator for 3 weeks before using.
- In a small mixing bowl, add the sour cream, buttermilk and apple cider vinegar and whisk until the ingredients are incorporated. Add the chives, dill, sugar, and salt and pepper to taste and stir once more. Cover and store in the refrigerator until ready to use. For best results, do a day or two ahead of time before using.
BREAD AND BUTTER PICKLES
Provided by Food Network
Categories condiment
Time 5h10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Slice the cucumbers 1/4-inch thick by hand or on a mandoline into large mixing bowl. Toss the cucumbers with the pickling salt and cover with a thin layer of ice. Set aside for 4 hours.
- Drain, rinse and drain the cucumbers again. Toss the drained cucumbers with the mustard seed and crushed red pepper. Transfer to a storage container, leaving enough room for the brine.
- Make the brine by combining the vinegar, 4 cups water, the sugar and turmeric in a nonreactive saucepot. Brine to a boil and pour over the cucumbers. Let cool to room temperature before storing in a refrigerator for 3 weeks before using.
QUICK BREAD-AND-BUTTER PICKLES
Make your own sweet pickled Kirby cucumbers in no time.
Provided by Food Network Kitchen
Time 45m
Yield 4 1/2 cups
Number Of Ingredients 10
Steps:
- Bring the sugar, mustard seeds, celery seeds, allspice, turmeric, garlic, onion, 3 teaspoons salt and 1 cup water to a boil in a small saucepan. Place the cucumbers in medium bowl. Pour the hot spice mixture over the cucumbers, then stir in the vinegar. Let cool to room temperature, about 30 minutes. Serve, or refrigerate in an airtight container for up to 2 weeks.
YOUR CLASSIC BREAD-AND-BUTTER PICKLES
Steps:
- Trim and discard the blossom ends of the cucumbers, then peel the onions and cut both into rounds about 1/4 inch thick. In a nonreactive bowl, toss them with the salt, then cover and refrigerate for 1 to 2 hours. Drain well, rinse, drain again and then set the cucumbers and onions aside.
- In a nonreactive pot, combine all the remaining ingredients and bring to a boil over high heat, stirring once or twice to dissolve the brown sugar. Reduce the heat to low, simmer for 3 minutes and then pour the liquid over the cucumbers and onions. The cucumbers should be amply covered or slightly afloat.
- Allow to cool to room temperature, then cover and refrigerate. These pickles have good flavor as soon as they are cool, but the flavor will deepen if you let them sit for 24 hours. They will keep, covered and refrigerated, for a month or more.
BREAD AND BUTTER PICKLES
Steps:
- Slice the cucumbers 1/4-inch thick and discard the ends. Set the sliced cucumber into a colander. Then place the colander into an empty bowl that will allow space for drainage between the colander and the bowl. Mix the cucumber slices with 2 teaspoons salt, and then place them in the fridge to drain for 12 hours or overnight. The salt will draw out excess moisture from the cucumbers so that your pickling solution doesn't get watered down with the natural juices of the cucumber.
- Twelve hours later, or simply the next day, you want to toast your mustard seeds, coriander seeds, celery seeds and turmeric. Just place them in a small saute pan over medium heat, moving them around in the pan until you get the aroma of the spices. Remove the spices from the pan and set aside.
- Thinly slice the Vidalia onion and set aside
- Take the cucumbers out of the colander and place them in medium bowl. Mix the onions in with the cucumbers. Toss the cucumbers and onions with the toasted spices.
- In a small pot, bring the vinegar, sugar and remaining 1/4 cup salt to a boil. Pour the hot vinegar liquid over the cucumbers, onions and spices, and let sit until the liquid comes to room temperature.
- Once at room temperature, they are ready for the refrigerator and will be ready to eat the next day. Will keep refrigerated for weeks once they're pickled!
BREAD AND BUTTER PICKLES II
These are the best bread and butter pickles I have ever had!! And I have been looking for a long time. I guarantee you'll love them! This recipe makes a lot, so get ready to crunch. Enjoy!
Provided by David
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 4h30m
Yield 50
Number Of Ingredients 11
Steps:
- In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
- In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
- Drain any liquid from the cucumber mixture. Stir the cucumber mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
- Transfer to sterile containers. Seal and chill in the refrigerator until serving.
Nutrition Facts : Calories 104.8 calories, Carbohydrate 25.6 g, Fat 0.3 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 937.7 mg, Sugar 22.4 g
BREAD AND BUTTER PICKLES I
These pickles take two weeks in the refrigerator, but are well worth the wait.
Provided by IRENERUSSELL
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- In a large pan, combine the onions, mustard seed, turmeric and celery seed.
- In a saucepan, combine the sugar, vinegar and salt. Bring to a boil. Pour the boiling mixture into the pan with the onion mixture.
- Add the cucumber slices. Pack into sterile jars. Refrigerate for 2 weeks before eating.
Nutrition Facts : Calories 146 calories, Carbohydrate 35.8 g, Fat 0.4 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 3525.6 mg, Sugar 29.7 g
BREAD AND BUTTER PICKLES
I've been canning pickles for over 40 years and wanted a new recipe, Came up with this one and if you are a beginner or a pro and you want a great recipe then you should try this one! Cucumber slices, onions, peppers and garlic are pickled in an exciting spicy cider vinegar mixture! What a great way to end the summer!
Provided by CHEF GRPA
Categories Vegetable
Time 1h30m
Yield 50 serving(s)
Number Of Ingredients 11
Steps:
- 1. In a large bowl or a tub, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
- 2. In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
- 3. Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
- 4. Transfer to sterile containers. Seal and chill in the refrigerator until serving.
- My Note: I says use a large bowl they should have said a tub -- I used three large bowls and then poured it all into a tub to mix the cukes with the salt. I also covered the salted cukes with ice and a loose cover (I think the ice gives the pickles a little more crispness) I made 35 pints in July 2009 and gave them as gifts, as well as ate them, they were a hit. They were too salty after much rinsing so I cut back the salt to about half after the first batch. I started making double the recipe. I mixed them in a large cooler to have enough room to blend everything real well. I added 2 red and 2 orange peppers to the recipe to give it color and just chopped it instead of diced because the peppers are just as good to eat. I put ice on the top while the mix stands so the cukes and peppers get crisp. The cooler helps keep the ice from melting too fast. I packed the pint jars with the cukes then ladled in the brine, this works fine. I put them in a 10 minute 'bath' since I made so many and wanted them to last. I opened the last jar a few weeks ago and it is just as fresh as when I made them last year. I just finished making 45 pints today. They're ready to eat right away. Fantastic pickles! pickle tidbit: when storing pickles, turn them upside down, so that the top pickles are soaking in the brine, since the pickles will rise. Then as you eat them the bottom soaks. I think the recipe should read 25 pickling cukes. Some folks who never made pickles before used regular cukes which were to big and made them come out soggy. One thing I would change is after draining the brine, rinse the vegetable mix and drain again. It was a bit too salty for some. If you make them again, and I will definitely do this.
Nutrition Facts : Calories 111.5, Fat 0.3, SaturatedFat 0.1, Sodium 1136.6, Carbohydrate 27.3, Fiber 1.1, Sugar 23.2, Protein 1.3
BREAD & BUTTER PICKLES
These homemade sliced gherkins are addictively sweet and salty - make a batch and enjoy in burgers, salads, or with cold meats
Provided by Jennifer Joyce
Categories Condiment
Time 20m
Yield Makes 500ml
Number Of Ingredients 9
Steps:
- Put the cucumbers, onion slices and salt in a sieve set over a bowl, and cover with ice and something to weigh it down. Let stand for 1-2 hrs in the fridge, then drain well. (This helps to push the water out of the cucumber, which means it will stay crunchy later when brined.)
- Meanwhile, put the vinegar, 200ml water, the sugar, turmeric, celery seeds, chilli flakes and mustard seeds in a small saucepan over a medium heat. Bring to the boil and simmer for 5 mins. Remove from the heat and leave to cool to room temperature. Put the cucumber and onion mixture in a 500ml- capacity jar or sealable plastic container, pour over the brining liquid, cover and seal. Chill for at least 3 hrs. Will keep in the fridge for 2 weeks.
Nutrition Facts : Calories 16 calories, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Sodium 0.4 milligram of sodium
CLASSIC CRISP BREAD AND BUTTER PICKLES
Classic 'bread and butter' pickles are perfect with lunches, picnics and barbecues.
Provided by Ball
Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes
Yield 28
Number Of Ingredients 12
Steps:
- Combine cucumber and onion slices in a large bowl, layering with salt: cover with ice cubes. Let stand 11/2 hours. Drain; rinse; drain again.
- Combine remaining ingredients except Pickle Crisp in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil.
- Pack hot pickles and liquid into hot jars, 1/2-inch headspace. Add rounded 1/8 tsp Pickle Crisp® Granules to each jar. Remove air bubbles. Adjust two-piece caps.
- Process 10 minutes in a boiling-water canner, adjusting for altitude.
Nutrition Facts : Calories 83.8 calories, Carbohydrate 20.2 g, Fat 0.4 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 1980.1 mg, Sugar 16.8 g
CRISP BREAD AND BUTTER PICKLES
Make and share this Crisp Bread and Butter Pickles recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Vegetable
Time 3h
Yield 7 pints, 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours.
- Drain thoroughly and put the vegetables in a large kettle.
- Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil.
- Pack the pickles into hot jars and seal.
Nutrition Facts : Calories 600.8, Fat 1, SaturatedFat 0.2, Sodium 7091.4, Carbohydrate 145, Fiber 3.2, Sugar 133.6, Protein 3
CHEF JOHN'S BREAD AND BUTTER PICKLES
At the end of summer during the Great Depression the excess cucumber crop was sliced, salted, pickled, and put up in jars for the cold, lean months ahead. I can just imagine what a treat it was to fill a sandwich with these sweet crunchy coins (bread and butter pickles, as they came to be known). I'm sure it was a wonderful break from what must have been a fairly flavorless existence. For longer storage, you can process the pickles in canning jars in a boiling water canner.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 2h20m
Yield 48
Number Of Ingredients 13
Steps:
- Combine cucumbers, onion, and peppers in a bowl; pour kosher salt over the top and stir to coat completely. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, 2 to 4 hours. Rinse cucumber mixture in a colander under cold water until all salt is washed away, 3 to 4 minutes. Drain.
- Stir vinegar, sugar, water, garlic, mustard seed, celery seed, peppercorns, turmeric, and ground cloves together in a saucepan; bring to a simmer and cook until brine flavors combine, about 2 minutes. Add cucumber mixture to brine; heat until almost boiling, remove from heat, and cool completely. Transfer to jars and store in the refrigerator.
Nutrition Facts : Calories 38.1 calories, Carbohydrate 9.5 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.3 g, Sodium 360.8 mg, Sugar 8.8 g
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