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 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 REFRIGERATOR PICKLES
Make your own Bread-and-Butter Refrigerator Pickles at home in your refrigerator with this great recipe. Enjoying your own Bread-and-Butter Refrigerator Pickles is easier than you may think!
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 28 servings
Number Of Ingredients 6
Steps:
- Combine cucumbers and onions in large heatproof glass bowl.
- Bring remaining ingredients to boil in medium saucepan on medium-high heat; simmer on medium-low heat 5 min. Cool 5 min.
- Pour vinegar mixture over vegetables; mix lightly. Cool completely.
- Refrigerate 2 hours.
Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
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.
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5/5 (73)Category Appetizer, Side DishCuisine AmericanCalories 115 per serving
- Slice the cucumbers and onion into thin slices and place in a large bowl and toss with the salt. cover and chill in the refrigerator for 1 hour.
- Transfer the cucumbers and onions to a colander and rinse off the salt. Drain excess water from the bowl and put the cucumber and onions back in.
- In a small saucepan, combine the sugar, vinegars, and spices and heat over medium-high heat until the sugar has dissolved. Pour over the top of the sliced cucumbers and onions and allow the bowl to come to room temperature before placing in the refrigerator for 24 hours.
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- Start by washing the cucumbers, and then slicing them into thin slices. Don't go too thin, you want to pickles to have a little bit of crunch left after marinating! Julienne the spanish onion and mince the garlic, set the onion and garlic aside.
- Sprinkle the pickling salt over the sliced cucumbers and mix it in with your hands. Refrigerate for at least one hour.
- In a small pot combine, the vinegar, sugar, and spices. Bring the pot to a boil and then turn it off, leaving the pot on the hot burnr to infuse the spices into the vinegar mixture.
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