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 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.
HOMEMADE FREEZER PICKLES
Crunchy, sweet, and tangy, these freezer pickes are homemade with love!
Provided by The Chunky Chef
Categories Side Dish
Time 1h10m
Number Of Ingredients 8
Steps:
- Add cucumbers, onions and green peppers (if using) in a large non-reactive mixing bowl. Sprinkle with kosher salt and stir to combine. Let sit for 1 hour. Transfer mixture to a colander to drain and rinse to remove excess salt.
- Wipe out the same mixing bowl, then add drained and rinsed cucumber mixture back to the bowl.
- In another small mixing bowl, combine sugar, apple cider vinegar, mustard seed and celery seed. Stir together to combine. If the sugar isn't mixing well, add bowl to the microwave (make sure it's microwave-safe!), and heat for 30 seconds or so, until the sugar will dissolve into the vinegar when stirred.
- Pour liquid over the cucumber mixture in the bowl and stir to combine. Cover tightly and refrigerate for 1 full day. Transfer freezer pickles to freezer-safe containers and freeze for up to 6 months.
- To eat: Thaw pickles out in the refrigerator overnight. Once thawed, pickles should be eaten within 2 weeks. Enjoy on their own, on top of a burger, on top of hot dogs, on top of sandwiches, or however you'd like!
Nutrition Facts : Calories 220 kcal, Carbohydrate 53 g, Protein 1 g, Sodium 1749 mg, Fiber 1 g, Sugar 51 g, ServingSize 1 serving
EASY FREEZER PICKLES
Relates Lucile Johnson of Red Oak, Iowa, "These crisp, no-cook pickle slices are so simple to fix."
Provided by Taste of Home
Time 15m
Yield 6 pints.
Number Of Ingredients 8
Steps:
- In a large container, combine cucumbers, onion and salt. Let stand for 3 hours, stirring occasionally. , In a bowl, combine the remaining ingredients; let stand for 2-3 hours, stirring often. , Drain and rinse the cucumber mixture; add sugar mixture and stir well. Pack into 1-pt. freezer containers, leaving 1-in. headspace. Cover and freeze for up to 6 weeks. Thaw before serving.
Nutrition Facts :
FREEZER BREAD AND BUTTER PICKLES RECIPE - (3.2/5)
Provided by LaurenBoyle
Number Of Ingredients 7
Steps:
- Place cucumbers, onions and salt in a deep container. Heat sugar, vinegar, celery seed and mustard seed until all sugar is dissolved. Pour over the pickle mixture. Let stand, refrigerated for 24 hours. Can be placed in freezer containers and frozen for years*. After thawing store in refrigerator. *Pickles have a long freezer shelf life. To serve thaw unopened in refrigerator for 6 hours. Crisp and delicious.
BREAD AND BUTTER FREEZER PICKLES
A friend gave me this recipe. I had it at their house in the middle of winter and the fresh taste of the cucumbers was really great.
Provided by barbara lentz
Categories Other Side Dishes
Time 20m
Number Of Ingredients 7
Steps:
- 1. Put the sliced cucumbers and onions in a large bowl.
- 2. Combine the rest of the ingredients in a saucepan. Heat just to the boiling point. Cool slightly
- 3. Pour vinegar mixture over the cucumbers and onions stir and refrigerate overnight. Then pack into freezer containers and freeze
BREAD AND BUTTER FREEZER PICKLES
I don't recall where I found this recipe so many years ago, but it' similar to a couple of the other Freezer Pickle recipes I've seen on RecipeZaar, There are a couple of small differences. These pickles were such a hit that I gave them out as gifts one year...
Provided by Faux Pas
Categories Beginner Cook
Time P2DT15m
Yield 7-8 cups, 7-8 serving(s)
Number Of Ingredients 10
Steps:
- Slice cucumbers into a few plastic containers. Freezer ziplock bags work too!
- Mix together all other ingredients and pour over pickles.
- Close bags or containers and freeze for about 2- 3 days before defrosting to eat.
Nutrition Facts : Calories 220.6, Fat 0.7, SaturatedFat 0.1, Sodium 1002.9, Carbohydrate 52.6, Fiber 1.5, Sugar 46.8, Protein 1.5
BREAD-AND-BUTTER PICKLES
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining Summer Recipes
Yield Makes about 3 pints
Number Of Ingredients 10
Steps:
- In a large bowl, combine cucumbers, onion, ice cubes, and salt. Toss to combine. Let stand for 3 hours. Drain. Rinse well, and drain again.
- In a medium saucepan, combine vinegar, sugar, mustard seeds, celery seeds, peppercorns, and turmeric. Bring to a boil. Add cucumber mixture, and return to a boil, stirring occasionally.
- Ladle pickles into clean jars. Let stand until cool. Cover, and store, refrigerated, for up to 1 month.
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.
SUGAR-FREE BREAD AND BUTTER PICKLES
Sugar-free bread and butter pickles using sugar substitute. A delicious combination of cucumbers and onions in a tangy-sweet pickling solution.
Provided by Lana Stuart
Categories Canning and Preserving
Time 2h50m
Number Of Ingredients 9
Steps:
- Prepare the cucumbers - wash thoroughly removing any dirt from the skin of the cucumbers. Remove a thin (1/16 inch) slice from the blossom end of each cucumber and discard.
- Slice cucumbers into rounds approximately ¼ inch thick.
- Prepare the onion - peel the onion and slice into ¼ inch thick slices. Separate the onion rings.
- Place the cucumbers and onions in a large bowl and sprinkle with the salt. Toss so that the salt is distributed throughout the vegetables. Allow to stand at room temperature for two hours.
- Drain the cucumbers and onions in a colander. Rinse thoroughly and drain again. Spread the vegetables on a double thickness of paper towels and pat dry with additional paper towels.
- Prepare 3 pint (or 6 half-pint) jars by washing in hot soapy water and rinsing well. Prepare lids and rings according to manufacturer's directions.
- Fill a boiling water canner ¾ full with water. Add the clean jars to the canner and bring to the boil. Keep lids warm in a pan of barely simmering water.
- Meanwhile, combine the vinegar, sugar substitute, mustard seed, celery seed, turmeric, and cloves in a large saucepan. Bring to a boil over medium-high heat.
- Add the cucumbers and onions and allow the mixture to return to a boil.
- Working with one jar at a time, use a slotted spoon to pack vegetables into hot jars filling to ¼ inch of tops. Ladle in pickling liquid to cover the vegetables.
- Wipe the jar rim with a moistened paper towel and apply a canning lid and ring. Rings should be just fingertip tight. Return the filled jar to the canner and continue until all jars are packed.
- When all jars are filled, lower the jars into the boiling water canner. Water should cover the tops of the jars by 1 to 2 inches. Cover the canner and bring the water to a gentle boil. Process for 15 minutes.
- Remove jars from the canner and place on a towel to cool completely. After the jars are cool, check to make sure the seals are complete.
- Store in a cool, dark place for up to one year. Refrigerate jars after opening.
Nutrition Facts : ServingSize 0.25 cup, Calories 33 kcal, Carbohydrate 7 g, Sodium 583 mg, Sugar 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Fiber 1 g, UnsaturatedFat 2 g
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.
FREEZER BREAD AND BUTTER PICKLES
These freezer bread and butter pickles are so crispy, sweet and tangy! The perfect way to preserve some cucumbers and enjoy fresh pickles in the middle of winter - all without canning!
Provided by Pam Greer
Categories Condiment
Time 3h16m
Number Of Ingredients 9
Steps:
- Place the cucumbers, onions and bell pepper in a nonreactive bowl. Sprinkle with the salt and mix well. Let sit for about 3 hours.
- After 3 hours, drain the vegetables and rinse them twice and drain thoroughly.
- Heat the vinegar in a microwave for about 30 seconds to warm it slightly or heat on the stove. Add the sugar, mustard seeds, celery seeds and turmeric. Stir to dissolve the sugar.
- Pack the vegetables into clean freezer safe containers. Pour the liquid over them.
Nutrition Facts : Calories 65 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 391 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
OLD FASHIONED BREAD AND BUTTER PICKLES FOR CANNING
There is nothing better than an old fashioned bread and butter pickles. Luckily this bread and butter pickles recipes is easy to make containing many ingredients from the pantry. Canning bread and butter pickles creates a shelf stable item which can be enjoyed well into the winter months.
Provided by Ann Accetta-Scott
Categories Canning
Time 4h50m
Number Of Ingredients 8
Steps:
- Wash cucumbers well, soak cucumbers in cold water to crisp them up.
- Cut and discard the blossom end of the cucumber to slow the enzymes which cause foods to continue ripening.
- In a stainless steel or glass mixing bowl combine cucumbers and onions, add salt and mix. Cover the salted cucumber slices with 2-inches of crushed or cubed ice. Place into the refrigerator for 3 to 4 hours, add additional ice as needed.
- In a non-reactive pot combine the herbs, sugar, and vinegar. Bring the brine to a boil, allow to boil for 10 minutes.
- Drain the cucumbers and onions, add to the brine. Allow the mixture to return to a boil.
- Using a slotted spoon, add cucumbers and onions to clean, sterilized jars leaving a 1/2-inch headspace.
- With a ladle fill jars with the brine.
- Remove air bubbles, add additional brine as needed.
- Wipe the rims using a clean damp cloth, add warmed lids and rings finger tight.
- Processing time is based on the altitude in which you reside, see the chart in the article.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
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