Crisp Bread And Butter Pickles Food

BREAD AND BUTTER PICKLES

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.

CLASSIC CRISP BREAD AND BUTTER PICKLES

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.

GRAMMIE BEA'S CRISPY BREAD AND BUTTER PICKLES

Steps:

• Wash cucumbers and pepper.
• Cut cucumbers and onions in slices 1/4-1/2" thick.
• Cut pepper into thin strips and then cut into thirds.
• Soak all overnight in salted water.
• When ready to make pickles:.
• Put 1 quart vinegar in a large pan or kettle.
• Add cloves, black pepper, celery seed, mustard seed, turmeric powder, and sugar.
• Drain the liquid out of cukes, pepper and onions. Add them into the vinegar mixture in the kettle.
• Bring to a good scald, almost a boil.
• Next, sterilize jars in boiling water in a large canning pan, or whatever you are using.
• Add the pickle mixture to the jars, and seal while hot.
• Make sure seals are down.
• Note: Preparation time does not include soaking the cucumbers and onions overnight, or sterilizing the jars.

CRISP BREAD AND BUTTER PICKLES

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.

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:

• 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.

MY WONDERFUL BREAD AND BUTTER PICKLES!!!

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.