Classic Bread And Butter Pickles Recipes

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.

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.

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.

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.

Steps:

• In a large bowl, toss cucumbers, onions, and salt.
• Transfer mixture to a large colander, alternating layers with crushed ice, finishing with ice on top.
• Weight with a heavy plate and chill overnight, up to 24 hours.
• Meanwhile, in a large nonreactive saucepan, combine sugar, vinegar, mustard seeds, celery seeds, and ginger; bring to a boil, then reduce heat and simmer, uncovered, 3 minutes.
• Remove from heat, cool, cover, and refrigerate until cucumber mixture is ready.
• Remove any unmelted ice from cucumbers and transfer to a nonreactive Dutch oven.
• Strain liquid through a sieve, lined with cheesecloth, over cucumbers.
• Heat cucumbers to a low boil, stirring occasionally; remove from heat.
• Spoon cucumbers into sterilized pint sized canning jars.
• Pour syrup over cucumbers to cover, leaving 1/2 inch head space.
• Wipe jar rims with a damp cloth, put on lids and bands.
• Invert jars, until cooled, to seal; store in refrigerator.