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
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
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
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
ICE CREAM PAIL PICKLES (BREAD & BUTTER PICKLES)
The recipe came from an old friend many years ago. Easy to make, tastes great, everyone likes them, In the summer you want them at most meals & they go great with your BBQ.
Provided by David B.
Categories Onions
Time 20m
Yield 25-50 serving(s)
Number Of Ingredients 8
Steps:
- Fill ice cream pail 3/4 full of sliced cucumbers and red onions.
- Mix ingredients together and then pour into ice cream pail.
- Mix everything together, stir a couple times a day for 2 days.
- Store in the fridge.
- Lasts a month or more.
ICE CREAM PAIL REFRIGERATOR PICKLES
The method and proportions make this recipe a bit different. Allowing the salted vegetables to sit for a few hours draws out the water and allows the cucumbers to stay crisp and crunchy, just how we like them. The pickled cucumbers will keep in the fridge at least a month or two, but I can't say exactly how long.....they never last that long!!! Recipe from my late Mother-in-Law.
Provided by Cookin-jo
Categories Vegetable
Time 2h40m
Yield 4 litres, 24 serving(s)
Number Of Ingredients 9
Steps:
- Peel and slice cucumbers thinly, filling ice cream pail as you go to 3/4 full.
- Mix with the additional vegetables and stir in salt, distributing well.
- Cover and let stand 2 - 4 hours on counter.
- Drain off the liquid (I like to rinse and drain again to remove some of the salt).
- In ice cream pail combine brine ingredients and stir well. Do not worry if the sugar doesn't dissolve completely - it will on its own.
- Mix in cucumbers and other vegetables, cover, and refrigerate.
- The next day stir again.
- Note: The brine won't cover the cucumbers completely at first so stir once a day. The cucumbers will release additional liquid over time.
- Cooking time is standing time.
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.
REFRIGERATED BREAD & BUTTER PICKLES
Make and share this Refrigerated Bread & Butter Pickles recipe from Food.com.
Provided by Gagoo
Time 5h30m
Yield 5 Pints
Number Of Ingredients 14
Steps:
- Carefully rinse the cucumbers, scrubbing away any dirt that may have stuck to the ribs. Slice off 1/8-inch from the ends and discard. Slice the cucumbers in 1/4-inch thick slices, place in a large bowl.
- Add the sliced onions and pickling salt. Stir in so that the salt is well distributed among the cucumber slices. Cover with a clean tea towel (thin towel, not terry cloth). Cover with a couple of inches of ice.
- Put in the refrigerator and let chill for 4 hours. Discard ice. Rinse the cucumber and onion slices thoroughly, drain. Rinse and drain again.
- Sterilize jars & lids.
- In a 4 qt or 6 qt pot, place the vinegar, sugar, and all of the spices. Bring to a boil.
- First pack a jar to an inch from the rim with the vegetables. Then pour hot vinegar sugar syrup over the vegetables to a half inch from the rim.
- Wipe the rim clean with a paper towel. Place a sterilized lid on the jar. Secure with a metal screw band.
- Store in refrigerator - will keep for about a year.
- **If coriander seed cannot be found, can use 1 teaspoon of ground in its place**.
- ***I generally put 1/2 habanero pepper, diced finely in with each pint for a spicier pickle which we all prefer, however, I didn't include in the ingredients. I put them in the jar before adding vinegar solution, however, it can be added later if you find you want to try a spicy taste, just let the jar sit for a few days before trying to give the habanero a chance to share it's flavor.***.
Nutrition Facts : Calories 188.5, Fat 1.6, SaturatedFat 0.3, Sodium 5678, Carbohydrate 40, Fiber 4.2, Sugar 28, Protein 3.2
BREAD 'N' BUTTER PICKLES
This is a simple recipe, and the result has tons more flavor than the store-boughts. Less sweet, more zesty.
Provided by Hugh Acheson
Time 3h
Number Of Ingredients 11
Steps:
- Wash the Kirby cucumbers under cold water and then slice into 1/3-inch rounds, about as thick as an Oreo. Peel the onion, cut in half lengthwise, and slice into semicircles the same width as the cukes. Toss the onions and the cucumbers in a bowl with the salt and let sit for 1 hour. Rinse well in a colander, drain, and place in a nonreactive bowl. Tear up the celery leaves and add to the mix, then set aside.
- In a saucepan, combine the pepper flakes, fenugreek, tumeric, mustard seeds, the allspice berries, vinegar, 1/2 cup water, the sugar, and maple syrup. Bring to a rapid boil and then pour over the cucumbers. Leave them uncovered for 2 hours and then refrigerate. When they reach fridge temperature, cover with plastic wrap. Done. But they'll be at their best a day or two later. They'll keep in the refrigerator for about 10 days.
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.
REFRIGERATOR BREAD & BUTTER PICKLES
a very popular recipe on another site; also received rave reviews from our friends and family. re-posting here so I can save without printing!
Provided by dudmeister
Categories Vegetable
Time 1h30m
Yield 8 quart jars, 50 serving(s)
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 liquid from the cucumber mixture, rinsing well to remove excess salt. Stir the 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. (Yummy within hours!).
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
REFRIGERATOR BREAD & BUTTER PICKLES
These are by far my favorite sweet pickles. I worked on this recipe for years before I perfected it. Some times we use the spices and brine to make pickled onions or sweet relish.
Provided by PAUL P.
Categories < 15 Mins
Time 10m
Yield 1 quart, 6 serving(s)
Number Of Ingredients 7
Steps:
- Pour sugar and vinegar in a small sauce pan. Stir over medium heat just until sugar is dissolved. Cool to room temperature.
- Put salt and spices in a quart jar.
- Fill jar with layers of cucumber slices and onion to within 1/2" of the rim.
- Pour brine over everything leaving 1/2" of head space.
- Seal and refrigerate for at least 3 days.
- These will keep for up to 6 months in the refrigerator.
Nutrition Facts : Calories 219.6, Fat 0.2, Sodium 780.5, Carbohydrate 52.6, Fiber 0.4, Sugar 51, Protein 0.3
DILL & GARLIC REFRIGERATOR PICKLES BY THE BUCKET-FULL
This is a recipe that I've already requested twice, so I'm posting it to avoid losing it. My husband's best friend's mother makes them every summer and everyone just loves them. She makes them in ice cream pails. I prefer to make them in large jars (like the gallon jars that commercial pickles come in for restaurant use). The pickled onions taste great too! My husband and step-daughter used to fight over them! My dad's wife loves to use the pickles and the onions together on buttered bread for a pickle sandwich! I saw some similar recipes that claimed to be ready earlier, but noticed most didn't have any sugar. These aren't sweet like bread and butter pickles. We have snitched some from the jar earlier than a week, and they were good, but the best flavor is after a week or two. If your cucumbers aren't producing fast enough to make the whole batch, you can refrigerate the extra brine until you have more cucumbers, and then just reheat before using. I've tried these with sliced pickles, but I felt they ended up too sour to be used as hamburger dills, at least for my taste. I think they're best as spears or, if you're using small cucumbers, left whole.
Provided by SrtaMaestra
Categories Lunch/Snacks
Time 20m
Yield 2 ice cream buckets
Number Of Ingredients 9
Steps:
- Combine water, vinegar, canning salt, and sugar in saucepan and bring to boil. Keep hot.
- In the meantime, scrub cucumbers, cutting into spears if using larger cucumbers. Mince or crush garlic. (The smaller the pieces, the stronger the flavor). Slice onion.
- Pack cucumbers into buckets or jars, layering with garlic, onion, and dill. Sprinkle alum over the top.
- Poor hot brine over the cucumbers.
- Refrigerate at least one week before sampling. If kept in airtight container, pickles will keep for months in the refrigerator.
Nutrition Facts : Calories 404, Fat 0.9, SaturatedFat 0.3, Sodium 56656, Carbohydrate 80.4, Fiber 4.2, Sugar 64, Protein 5.4
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