EASY BREAD AND BUTTER PICKLES
These pickles are so much better tasting then the kind you buy in a jar. Fresh from the stove and chilled in the refrigerator to your table for your summer evening barbeque. Prep time does not include chill time.
Provided by Karen From Colorado
Categories Lunch/Snacks
Time 25m
Yield 4 Cups
Number Of Ingredients 10
Steps:
- Combine cucumbers, onion, vinegar, sugar, salt, mustard seeds, dry mustard, turmeric, crushed red pepper, and celery seeds; heat to boiling over high heat, stirring occasionally.
- Boil 1 minute, stirring frequently.
- Pour cucumber mixture into a large bowl; cool to room temperature, stirring occasionally.
- Cover and chill overnight before serving.
- You can spoon cooled cucumbers and their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks.
BREAD AND BUTTER PICKLES
This was my husband's grandmother's recipe. It is so good. Store-bought pickles don't even come close. This is a good recipe for anyone who would like to try pickling, but hasn't done it before. It's quite straight forward, not a lot of ingredients.
Provided by cuisinebymae
Categories Vegetable
Time 50m
Yield 3 quarts
Number Of Ingredients 9
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
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 I
These pickles take two weeks in the refrigerator, but are well worth the wait.
Provided by IRENERUSSELL
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- In a large pan, combine the onions, mustard seed, turmeric and celery seed.
- In a saucepan, combine the sugar, vinegar and salt. Bring to a boil. Pour the boiling mixture into the pan with the onion mixture.
- Add the cucumber slices. Pack into sterile jars. Refrigerate for 2 weeks before eating.
Nutrition Facts : Calories 146 calories, Carbohydrate 35.8 g, Fat 0.4 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 3525.6 mg, Sugar 29.7 g
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
DEB'S BREAD AND BUTTER PICKLES
This pickle recipe was handed down to me. I have been making these for at least 20 years from cucumbers my Dad grows in his garden. I give them to friends and family and have trouble keeping up with the orders. The recipe is the star here as these are the best bread and butter pickles I've ever found. These don't need to be refrigerated until you open a jar.
Provided by droseboom
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P14DT3h30m
Yield 50
Number Of Ingredients 10
Steps:
- Stir 2 quarts water and salt in a large pot until salt is dissolved. Submerge cucumbers in the water. Add ice to the water to keep cold. Let cucumbers soak for 2 hours.
- Drain salt water from pot. Rinse and drain cucumber slices twice.
- Stir sugar, 4 cups water, apple cider vinegar, turmeric, mustard seed, and celery seed together in a large pot; bring to a boil. Reduce heat to low; add cucumber slices. Simmer until the cucumbers are completely hot, but do not bring to a boil, about 10 minutes.
- Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Let cucumbers pickle 2 weeks before eating, shaking each jar once daily.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 28.5 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 5.5 mg, Sugar 26 g
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
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.
CRISP BREAD AND BUTTER PICKLES
Make and share this Crisp Bread and Butter Pickles recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Vegetable
Time 3h
Yield 7 pints, 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours.
- Drain thoroughly and put the vegetables in a large kettle.
- Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil.
- Pack the pickles into hot jars and seal.
Nutrition Facts : Calories 600.8, Fat 1, SaturatedFat 0.2, Sodium 7091.4, Carbohydrate 145, Fiber 3.2, Sugar 133.6, Protein 3
MY WONDERFUL BREAD AND BUTTER PICKLES!!!
I thought I lost my recipe and almost had a heart attack!! So here it is. I've been making this for years and every single one who tries the pickles absolutely love them. I hope you do too!
Provided by Chill
Categories Vegetable
Time 4h15m
Yield 7 pints
Number Of Ingredients 10
Steps:
- Wash cucumbers thoroughly using a vegetable brush and drain on a rack.
- Slice unpeeled cucumbers into 1/8-1/4" thick slices. I use a food processor for this step.
- Add onions and garlic.
- Add salt and mix thoroughly.
- Cover with ice cubes, allow to sit for 3 hours.
- Drain thoroughly, remove garlic.
- Combine sugar, spices and vinegar.
- Heat just to a boil.
- Add cucumbers and onions and heat 5 minutes.
- Pack loosely into clean, pint jars. Adjust lids.
- Process in a boiling waterbath for 5 minutes.
- Start to count processing time as soon as the water returns to boiling.
- Times are approximate.
Nutrition Facts : Calories 582.5, Fat 1.1, SaturatedFat 0.2, Sodium 5399.8, Carbohydrate 142.7, Fiber 2.2, Sugar 134.3, Protein 2.6
SMALL BATCH BREAD AND BUTTER PICKLES RECIPE BY TASTY
These small batch bread and butter pickles are great for when you want to make your own pickles, but don't want to commit to making a dozen jars.
Provided by Jeri Mobley
Categories Sides
Time 2h50m
Yield 1 jar
Number Of Ingredients 13
Steps:
- Make the cucumber mixture: Add the cucumber and onion to a medium bowl. Sprinkle with the salt and toss until well-coated. Cover the bowl with plastic wrap and refrigerate for 2 hours.
- Transfer the cucumber mixture to a colander and rinse well to remove the salt. Drain well.
- Make the brine: In a medium saucepan, whisk together the vinegar, sugar, garlic, mustard seeds, celery seeds, turmeric, black peppercorns, red pepper flakes, and water. Bring to a simmer over medium heat and cook for 3 minutes, until the sugar dissolves.
- Add the cucumber and onion mixture to the brine and return to a simmer. Cook for 1 minute, then remove the pot from the heat. Let sit until cool enough to handle, but still warm, about 25 minutes.
- Use tongs to transfer the pickles to the sterilized jar, then fill the jar with the brine, leaving ½ inch of headspace at the top. Seal the jar with the lid, then let sit on the counter until the pickles cool to room temperature, 1½-2 hours. Transfer the pickles to the refrigerator until ready to eat.
- The pickles are ready to eat once jarred, but taste better the next day. Store in the refrigerator for up to 10 days.
- Enjoy!
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