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.
QUICK BREAD-AND-BUTTER PICKLES
Make your own sweet pickled Kirby cucumbers in no time.
Provided by Food Network Kitchen
Time 45m
Yield 4 1/2 cups
Number Of Ingredients 10
Steps:
- Bring the sugar, mustard seeds, celery seeds, allspice, turmeric, garlic, onion, 3 teaspoons salt and 1 cup water to a boil in a small saucepan. Place the cucumbers in medium bowl. Pour the hot spice mixture over the cucumbers, then stir in the vinegar. Let cool to room temperature, about 30 minutes. Serve, or refrigerate in an airtight container for up to 2 weeks.
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.
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
FAVORITE BREAD & BUTTER PICKLES
I made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles, too. I think you'll enjoy them as much as we do! -Linda Weger, Robinson, Illinois
Provided by Taste of Home
Time 55m
Yield 11 pints.
Number Of Ingredients 12
Steps:
- Place cucumbers, onions and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 3 hours., Rinse vegetables and drain well. Pack vegetables into eleven hot 1-pint jars to within 1/2 in. of the top., In a Dutch oven, bring sugar, vinegar, mustard seed, celery seed, turmeric and cloves to a boil. Carefully ladle hot liquid over vegetable mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 60 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 645mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
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.
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
BREAD-AND-BUTTER PICKLES
Provided by Kevin West
Categories Vegetable Appetizer Side Fourth of July Picnic Vegetarian Backyard BBQ Cucumber Summer Vegan Coriander Chile Pepper Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 quarts
Number Of Ingredients 11
Steps:
- Toss together cucumbers, onions, and salt in a large bowl. Add 3 cups ice; set aside for 2 hours. Drain; rinse well and drain again.
- Combine vinegar and the remaining ingredients with 1 cup water in a large pot; bring to a boil, stirring to dissolve sugar. Add cucumbers and onions; return to a boil.
- Ladle hot vegetables and pickling liquid into 2 clean, hot 1-quart jars, dividing equally. Press vegetables to completely submerge in liquid, leaving 1/2" space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes.
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
GREAT GRANDMA'S BREAD AND BUTTER PICKLES
This was my Great Grandmother Catherine's recipe, I have not tried to make these myself but wanted to post the recipe so that I wouldn't lose it.
Provided by GotBoxer
Categories For Large Groups
Time 2h
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- First layer cucumbers and onions and sprinkle with salt, then pour on ice water.
- Let stand atleast 2 hours and drain well.
- Mix remaining ingredients and bring to a boil.
- Drop in cucumbers and onions, cook until almost transparent - about 5 minutes hard boiling.
- Place hot mixture into sterilized jars, place lids and allow to cool.
Nutrition Facts : Calories 129.2, Fat 0.2, Sodium 1891.5, Carbohydrate 31.3, Fiber 0.8, Sugar 28.6, Protein 0.7
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