Refrigerator Bread Butter Pickles Recipes

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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



Bread and Butter Pickles II image

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

25 cucumbers, thinly sliced
6 onions, thinly sliced
2 green bell peppers, diced
3 cloves garlic, chopped
½ cup salt
3 cups cider vinegar
5 cups white sugar
2 tablespoons mustard seed
1 ½ teaspoons celery seed
½ teaspoon whole cloves
1 tablespoon ground turmeric

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



Refrigerator Bread & Butter Pickles image

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

2 cups white vinegar
1 1/2 cups sugar
2 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon whole mixed pickling spice
1/4 teaspoon celery seed
1 onion, thinly sliced

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