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.
HERITAGE BREAD AND BUTTER PICKLE - PICKLED CUCUMBER AND ONIONS
An easy and old fashioned pickle that takes its name from the fact that this pickle goes so well with simple bread and butter, or sandwiches. This pickle must be stored in a DARK place, or the cucumbers will lose their colour, and it is best eaten after 2 months. I always try to have a jar or two of this colourful and tangy pickle tucked away in my pantry - as it makes fabulous sandwiches for teatime or picnics, as well as being an ideal accompaniment for simple suppers and light toasted snacks. This recipe is ideal when cucumbers are cheap or you have a glut in your garden. If you don't have time to wait before eating this, I also have a "quick" recipe for this type of pickle posted on Zaar: Recipe #245742 .
Provided by French Tart
Categories Onions
Time 1h10m
Yield 2-3 Jars
Number Of Ingredients 7
Steps:
- Layer the sliced onions and cucumber in a large non-metallic bowl - sprinkling each layer with the salt.
- Leave for one hour and then drain and rinse thoroughly.
- Put the vinegar, sugar, celery and mustard seeds into a large saucepan and heat gently, stirring all the time until the sugar has dissolved. Then bring it to a rapid boil and boil for 3 minutes.
- Pack the cucumbers and onions into pre-heated and sterilised jars - then pour over the hot vinegar mixture, making sure that it covers the vegetabes.
- Seal immediately with sterilised and vinegar proof lids.
- Keep in a DARK and COOL storage area for 2 months before using.
- Use this pickle for: bread and butter, sandwiches, salads, toasted snacks, cheese, cold meats and pies. Ideal for picnics.
Nutrition Facts : Calories 512, Fat 1.4, SaturatedFat 0.3, Sodium 10493.5, Carbohydrate 117.2, Fiber 5.8, Sugar 93.1, Protein 5.6
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
Provided by Kevin West
Categories Vegetable Appetizer Side Fourth of July Picnic Vegetarian Backyard BBQ Cucumber Summer Vegan Coriander Chile Pepper Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 quarts
Number Of Ingredients 11
Steps:
- Toss together cucumbers, onions, and salt in a large bowl. Add 3 cups ice; set aside for 2 hours. Drain; rinse well and drain again.
- Combine vinegar and the remaining ingredients with 1 cup water in a large pot; bring to a boil, stirring to dissolve sugar. Add cucumbers and onions; return to a boil.
- Ladle hot vegetables and pickling liquid into 2 clean, hot 1-quart jars, dividing equally. Press vegetables to completely submerge in liquid, leaving 1/2" space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes.
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 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 & 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
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