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.
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
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
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.
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.
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.
FREEZER BREAD & BUTTER PICKLES
Make and share this Freezer Bread & Butter Pickles recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 50m
Yield 3 cs.
Number Of Ingredients 9
Steps:
- Place the cucumbers, onion and sweet pepper in a large nonreactive (glass or plastic) container.
- Sprinkle with salt and mix well.
- Let stand for 3 hours, stirring occasionally, drain.
- Rinse twice and drain thoroughly.
- Heat the vinegar in a microwave oven for 30 seconds or warm it slightly on the stove top.
- Combine the vinegar, sugar, mustard seeds, celery seeds and turmeric in a small bowl, stirring until the sugar is dissolved.
- Pour over the vegetables and mix well.
- Pack the vegetables into small freezer containers.
- Divide the liquid and pour it over the pickles.
- Seal tightly and freeze.
- Store the pickles in the freezer for up to 6 months.
- Once thawed, use them within several days before they lose their crunch.
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.
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.
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
BURYL'S ICE BOX PICKLES
This recipe was given to me by a good friend and neighbor 30 years ago. Buryl has been gone for 25 years, but this recipe lives on.
Provided by bhoff
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 3h20m
Yield 6
Number Of Ingredients 5
Steps:
- Toss cucumber slices, onion slices, and salt together in a bowl; let stand 2 hours. Drain as much moisture from the mixture as possible.
- Stir sugar and vinegar together in a saucepan over medium-low heat; cook and stir until the sugar dissolves completely, 5 to 10 minutes. Set aside to cool completely.
- Pour the cooled vinegar mixture over the cucumbers and onion; toss to coat. Transfer to large freezer bags.
- Store in freezer.
Nutrition Facts : Calories 272.9 calories, Carbohydrate 68.3 g, Fat 0.5 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 0.2 g, Sodium 2336 mg, Sugar 58.3 g
GRANNY FOSTER'S BREAD AND BUTTER PICKLES
The perfect combination of sweet and tart, thinly sliced bread and butter pickles are the quintessential all-purpose sandwich toppers, delivering lots of big, punchy flavor in a small package. They make such a satisfyingly crunchy snack that-if you're anything like me-you'll soon graduate from layering them in sandwiches to munching them straight from the jar.
Yield makes about 6 pints
Number Of Ingredients 9
Steps:
- Place the cucumbers and onion in a large bowl with the salt and garlic. Cover with ice and toss to mix. Let stand for 3 hours to crisp, then drain well, removing any ice that has not yet melted. Do not rinse.
- If preserving the pickles, sterilize six 1-pint heat-tempered canning jars (see Know-how, page 291).
- Combine the vinegar, sugar, mustard seeds, celery seeds, and turmeric in a large pot and bring to a boil over medium-high heat. Cook and stir until the sugar dissolves. Add the cucumbers, onion, and garlic, bring back to a boil, and remove immediately from the heat.
- For refrigerator pickles, refrigerate in airtight containers for two weeks to allow flavors to develop, or for up to 1 month.
- For preserved pickles, pack in the sterilized jars, leaving 1/2 inch of headspace, and process in a hot water bath for about 10 minutes to vacuum-seal (see Know-how, page 291). Let cool to room temperature, check the seal, and store in a cool, dark place for 2 weeks to allow flavors to develop before serving, or for up to 6 months. Refrigerate after opening.
- Pickling cucumbers are firm-fleshed, small-seeded varieties that hold up especially well to pickling, meaning they keep their crunch, and they are the ones I recommend using; some of the most common varieties are Kirbys and gherkins. When selecting the cucumbers, make sure they are no longer than the jars you are putting them in; for pint jars they should be 4 1/2 to 5 inches or less. If your cucumbers are larger, use quart jars or trim the ends.
- There is something so rewarding about opening up a jar of Sour Cherry Preserves (page 304) or Green Tomato Chow-Chow (page 300) long after the berries and tomatoes of summer have given way to winter. Happily, making your own preserves is really very easy. All you need to get started are a few inexpensive pieces of equipment and an understanding of a few basic techniques. Here's everything you need to know:
- • 1 or 2 large, heavy nonreactive metal pots
- • Sterile, heat-tempered glass canning jars, such as Ball or Kerr brand, plus an equal number of lids and rings.
- • Tongs, for lifting the jars out of the water bath
- • Funnel, for cleanly filling jars
- • Canning rack, for loading jars securely in the water bath
- • Magnetic lid lifter, to lift sterilized lids without touching them
- The first step in canning is always to sterilize or scald the jars (including the lids and rings) in which the food will be stored. This ensures a safe, clean environment and minimizes the risk of spoilage or bacterial growth. This step is especially important if the recipe calls for processing in a water bath for less than 10 minutes. To sterilize, place the jars, lids, and rings in a large pot, cover with water, and boil for 10 to 15 minutes. Turn off the heat and leave the jars in the pot, covered, until ready to fill.
- • Drain and carefully fill the hot jars according to the recipe, taking care not to touch the rims or interiors with your bare hands. Use a funnel if possible.
- • When filling the jars with raw vegetables, such as cucumbers, to make pickles, pack the vegetables as tightly as possible, pressing down with your fingers as you fill the jars.
- • If making pickles in a brine, be sure the vegetables are completely covered with the pickling liquid.
- • Make sure to leave the headspace recommended in the recipe (typically 1/4 to 1/2 inch, depending on the acidity of the food); this ensures the jars seal properly.
- • Remove any air bubbles before sealing by tapping each jar on the counter a few times or stirring with a sterilized spoon or chopstick.
- • Wipe the rims using a clean cloth, place the lids on the jars, and screw on the rings until secure but not fully tightened.
- This is the method I use when making jams, fruit preserves, and chutneys.
- • Pack the jars as noted above.
- • The jam, preserves, or chutney should be boiling when packed in the hot, sterilized jars. This is key to ensuring that the jars seal correctly.
- • Place the sterilized lids on the jars and screw on the rings until secure but not fully tightened.
- • Invert the closed jars for about 2 minutes and then turn them upright (this allows the hot liquid to soften the rubber on the lid, thus ensuring a tight seal).
- This is the method I use to preserve pickles and relishes.
- • Always bring the water bath to a good rolling boil before you begin. Reduce the heat and keep it at a simmer after the filled jars have been added; rapidly boiling water may cause water to leak into the jars.
- • Using tongs or a canning rack, carefully lower the jars into the boiling water until fully submerged, making sure they are not touching. Cover and simmer according to the recipe (typically 10 to 20 minutes, depending on what you are processing).
- • You may need to adjust the cooking time for altitude. For altitudes between 1,000 and 6,000 feet, add 5 minutes; between 6,000 and 12,000 feet, add 10 minutes.
- • When you are done processing, turn off the heat and let the jars sit in the water for another 5 minutes.
- • Remove the jars from the water and let sit undisturbed until completely cool, about 5 hours or overnight. As the jars cool down you should be able to hear the lids popping, a sign that they are sealing correctly.
- • When the jars have cooled completely, tighten the rings all the way.
- • Check the seal on each lid. If sealed properly, the center will be slightly depressed and will not "pop" when pressed.
- • If any of the lids haven't sealed, store those jars in the refrigerator for up to 1 to 2 months and use first.
- • Using labels or a permanent marker, clearly mark the jars with the packing date.
- • Store in a cool, dark place until ready to use. Most perserves will keep for 6 months to 1 year. Refrigerate after opening and use within 1 to 2 months.
ICEBOX PICKLES
This is a wonderful sweet pickle recipe I got from my mother, who got it from a relative, who got it from a relative, and so on. It is very easy, a little time-consuming, delicious, and makes a lot of pickles. The recipe says to put them in jars, but I just store them in a clean gallon-sized ice cream bucket. Will keep in the refrigerator for up to a year.
Provided by Jamie Lowe
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 4h8m
Yield 24
Number Of Ingredients 10
Steps:
- Combine cucumbers, onions, green bell peppers, red bell peppers, and salt in a large container. Cover with ice cubes. Let stand for 3 hours. Drain off brine and squeeze out excess moisture.
- Mix sugar, vinegar, mustard seeds, and celery seeds in a saucepan. Bring to a boil; cook for 3 minutes. Pour over cucumber mixture. Let cool, about 30 minutes.
- Divide cucumber mixture among jars. Cover with lids and refrigerate.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 47.4 g, Fat 0.3 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 4 mg, Sugar 44.4 g
More about "icecreampailpicklesbreadbutterpickles recipes"
SPICY BREAD AND BUTTER PICKLES - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
REFRIGERATOR PICKLES-IN-A-BUCKET RECIPE - THE SPRUCE EATS
From thespruceeats.com
SMALL BATCH BREAD AND BUTTER PICKLES – FOOD IN JARS
From foodinjars.com
ICE CREAM PAIL REFRIGERATOR PICKLES RECIPE
From recipezazz.com
REFRIGERATOR ICE CREAM PAIL PICKLES | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 14Category Preserving
REFRIGERATOR BREAD & BUTTER PICKLES! CRISPY, YUMMINESS! - YOUTUBE
From youtube.com
ICEBOX BREAD AND BUTTER PICKLES | PAULA DEEN
From pauladeen.com
BREAD AND BUTTER PICKLES - THE DARING GOURMET
From daringgourmet.com
REFRIGERATOR BREAD AND BUTTER PICKLES - THE TOASTY KITCHEN
From thetoastykitchen.com
REFRIGERATOR BREAD AND BUTTER PICKLES - SPEND WITH PENNIES
From spendwithpennies.com
BREAD AND BUTTER PICKLES RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
51 EASY PICNIC FOOD IDEAS - RECIPES BY LOVE AND LEMONS
From loveandlemons.com
BREAD & BUTTER PICKLES - HOW TO MAKE GREAT DEPRESSION-STYLE
From youtube.com
BREAD-AND-BUTTER PICKLES | COOK'S ILLUSTRATED RECIPE
From cooksillustrated.com
REFRIGERATOR PICKLES RECIPE - FOOD.COM - PINTEREST
From pinterest.ca
BREAD AND BUTTER PICKLES - BC FARMS & FOOD
From bcfarmsandfood.com
ICE CREAM PAIL REFRIGERATOR PICKLES RECIPE - RECIPEZAZZ.COM
From recipezazz.com
BREAD AND BUTTER PICKLES - MY ISLAND BISTRO KITCHEN
From myislandbistrokitchen.com
HOW TO MAKE BREAD AND BUTTER PICKLES (CANNING OR REFRIGERATOR)
From wholefully.com
50 CLASSIC PICNIC FOOD IDEAS FOR YOUR NEXT OUTDOOR GATHERING
From southernliving.com
REFRIGERATOR BREAD AND BUTTER PICKLES RECIPE - SUGAR AND SOUL
From sugarandsoul.co
PICKLE & PEANUT BUTTER ICE CREAM (IS IT GOOD?) - YOUTUBE
From youtube.com
IN A PICKLE: BREAD AND BUTTER PICKLES - SERIOUS EATS
From seriouseats.com
ICE CREAM PAIL PICKLES – APPLEWOOD RECIPE BOX
From applewoodrecipes.com
ICE CREAM PAIL PICKLES - RECIPE - COOKS.COM
From cooks.com
BREAD AND BUTTER PICKLES - JULIE'S EATS & TREATS
From julieseatsandtreats.com
AUNT LEE'S BREAD AND BUTTER PICKLES | BLIND PIG AND THE ACORN
From blindpigandtheacorn.com
OVERNIGHT REFRIGERATOR BREAD AND BUTTER PICKLES - WHOLE AND …
From wholeandheavenlyoven.com
CRISP BREAD AND BUTTER PICKLES RECIPE - BAKER RECIPES®
From bakerrecipes.com
ICE CREAM PAIL REFRIGERATOR PICKLES RECIPE - FOOD.COM
From pinterest.com
40 FOODS YOU CAN PICKLE | ALLRECIPES
From allrecipes.com
FLYER | FOOD BASICS
REFRIGERATOR BREAD AND BUTTER PICKLES - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
ICEBOX BREAD AND BUTTER PICKLES - DEEP SOUTH DISH
From deepsouthdish.com
CLASSIC BREAD AND BUTTER PICKLE RECIPE. - THE ART OF DOING STUFF
From theartofdoingstuff.com
PICKLES FOR TWO – NIGHTFOOD
From nightfood.com
You'll also love