Bread And Butter Pickles Canning Food

GRANNY'S BREAD AND BUTTER PICKLES RECIPE

Steps:

• Wash cucumbers, cut into 1/4-inch slices discarding ends. Peel and thinly slice onions. Combine sliced cucumber and onions a large bowl.
• Sprinkle canning salt over the top of the cucumbers and onions, cover with ice and water, and let stand for 3 hours.
• Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
• Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot.
• In a large pot, combine sugar, mustard seed, celery seed, ground turmeric, peppercorns, and vinegar. Heat just to a boil.
• Drain and rinse the cucumber and onions under fresh water. Add the drained cucumber and onion slices to the large pot and return to boil. Reduce heat and keep warm as you fill your jars.
• Spread a kitchen towel on the counter. Use the jar lifter to remove a hot jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner, so they stay warm.
• Use your canning funnel and ladle to pack the hot cucumbers and onions loosely into the jar. Ladle the hot brine over the pickles, and maintaining a 1/2 inch headspace.
• Run the bubble popper through the jar to release any trapped air bubbles. Make sure all the pickles are submerged under the brine. Remove any that stick out, and adjust the headspace again if needed.
• Wipe the rim to remove any residue, center a lid on the jar, and screw on a band until it is fingertip tight. Use your jar lifter to place the jar back into the canner, and repeat with the remaining jars.
• Once all the jars are in canner, adjust the water level so it is 2 inches above the jar tops.
• Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling and process pickles for 10 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Note).
• When processing time is complete, turn off heat, remove the cover, and allow the canner to cool down and settle for about 5 minutes.
• Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
• Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
• After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a week.
• Remove the screw on bands and wash the jars. Label and date the jars. Store in a cool, dark location. Allow 4-5 weeks for the pickles to develop their flavor. Use within a year. Yields about 5 pints depending on the size of your cucumbers.

BREAD AND BUTTER PICKLES

Steps:

• Combine cucumbers, onions, salt and ice in a large bowl.
• Mix well.
• Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it).
• Rinse and drain thoroughly.
• Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.
• Add drained cucumbers.
• Place pot on medium low heat.
• Bring almost to a boil, but DO NOT ALLOW TO BOIL.
• Remove from heat.
• Seal in sterilized jars, 10 minutes in a hot water bath.
• Easy way to sterilize jars: Wash them well in hot soapy water.
• Dry them off.
• Put on a cookie sheet, right side up, at 225°F for 15 minutes.
• Turn off oven and leave them in there until you need them.

BREAD AND BUTTER PICKLES II

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.

OLD FASHIONED BREAD AND BUTTER PICKLES FOR CANNING

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.

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.

BREAD AND BUTTER PICKLES

Steps:

• Slice the cucumbers 1/4-inch thick and discard the ends. Set the sliced cucumber into a colander. Then place the colander into an empty bowl that will allow space for drainage between the colander and the bowl. Mix the cucumber slices with 2 teaspoons salt, and then place them in the fridge to drain for 12 hours or overnight. The salt will draw out excess moisture from the cucumbers so that your pickling solution doesn't get watered down with the natural juices of the cucumber.
• Twelve hours later, or simply the next day, you want to toast your mustard seeds, coriander seeds, celery seeds and turmeric. Just place them in a small saute pan over medium heat, moving them around in the pan until you get the aroma of the spices. Remove the spices from the pan and set aside.
• Thinly slice the Vidalia onion and set aside
• Take the cucumbers out of the colander and place them in medium bowl. Mix the onions in with the cucumbers. Toss the cucumbers and onions with the toasted spices.
• In a small pot, bring the vinegar, sugar and remaining 1/4 cup salt to a boil. Pour the hot vinegar liquid over the cucumbers, onions and spices, and let sit until the liquid comes to room temperature.
• Once at room temperature, they are ready for the refrigerator and will be ready to eat the next day. Will keep refrigerated for weeks once they're pickled!

SUMMER SQUASH BREAD AND BUTTER PICKLES

Steps:

• Toss together yellow squash, zucchini, and onions with 1/4 cup canning salt and crushed ice in a large bowl. Press a plate directly onto vegetables and place a 5-pound weight on top (a bag of sugar in a sealed plastic bag works well). Let stand at room temperature 4 hours.
• Sterilize jars and lids .
• Bring vinegar, syrup, water, mustard seeds, allspice, celery seeds, and remaining 1 1/2 teaspoons canning salt to a boil in a 3-quart saucepan, then simmer, uncovered, 10 minutes.
• Cut a lengthwise slit in each chile (don't cut all the way through), then add chiles to pickling liquid and continue to simmer 1 minute.
• Drain jars upside down on a clean kitchen towel 1 minute, then invert.
• Drain vegetables in a colander set over a bowl to catch liquid, then pack into jars, tucking a chile pepper into side of each jar. Fill jars with pickling liquid, leaving 1/4 inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.
• Seal, process, and store filled jars , boiling pickles in jars 20 minutes.
• Let pickles stand in jars at least 1 week for flavors to develop.

BREAD AND BUTTER PICKLES

Steps:

• Combine cucumbers with salt in very large bowl.
• Let stand 3 hours.
• Drain.
• Combine vinegar, sugar, and spices in large kettle.
• Bring to a boil, but do not boil.
• Add cucumbers to eat, but do not boil.
• Pack loosely in canning jars while hot.
• Fill jars with liquid.
• Process for time recommended by current canning procedures.