Refrigerated Bread Butter Pickles Food

REFRIGERATED BREAD & BUTTER PICKLES

Steps:

• Carefully rinse the cucumbers, scrubbing away any dirt that may have stuck to the ribs. Slice off 1/8-inch from the ends and discard. Slice the cucumbers in 1/4-inch thick slices, place in a large bowl.
• Add the sliced onions and pickling salt. Stir in so that the salt is well distributed among the cucumber slices. Cover with a clean tea towel (thin towel, not terry cloth). Cover with a couple of inches of ice.
• Put in the refrigerator and let chill for 4 hours. Discard ice. Rinse the cucumber and onion slices thoroughly, drain. Rinse and drain again.
• Sterilize jars & lids.
• In a 4 qt or 6 qt pot, place the vinegar, sugar, and all of the spices. Bring to a boil.
• First pack a jar to an inch from the rim with the vegetables. Then pour hot vinegar sugar syrup over the vegetables to a half inch from the rim.
• Wipe the rim clean with a paper towel. Place a sterilized lid on the jar. Secure with a metal screw band.
• Store in refrigerator - will keep for about a year.
• **If coriander seed cannot be found, can use 1 teaspoon of ground in its place**.
• ***I generally put 1/2 habanero pepper, diced finely in with each pint for a spicier pickle which we all prefer, however, I didn't include in the ingredients. I put them in the jar before adding vinegar solution, however, it can be added later if you find you want to try a spicy taste, just let the jar sit for a few days before trying to give the habanero a chance to share it's flavor.***.

REFRIGERATOR BREAD AND BUTTER PICKLES

Steps:

• Wash cucumbers well with cold water. Trim ends and cut into 1/8-inch thick slices. Place cucumber slices into 4 hot sterilized pint or 8 half-pint canning jars.
• Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes.
• Ladle over cucumbers, leaving 1/4-inch headspace. Stir each jar well. Cool. Cover with metal lids and screw on bands.
• Refrigerate pickles. Shake jars once a day for 3 to 5 days to redistribute seasonings and blend flavors. Store in refrigerator up to 2 months.

REFRIGERATOR BREAD & BUTTER PICKLES

Steps:

• Pour sugar and vinegar in a small sauce pan. Stir over medium heat just until sugar is dissolved. Cool to room temperature.
• Put salt and spices in a quart jar.
• Fill jar with layers of cucumber slices and onion to within 1/2" of the rim.
• Pour brine over everything leaving 1/2" of head space.
• Seal and refrigerate for at least 3 days.
• These will keep for up to 6 months in the refrigerator.

EASY BREAD AND BUTTER PICKLES

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.

REFRIGERATOR BREAD & BUTTER PICKLES

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 liquid from the cucumber mixture, rinsing well to remove excess salt. Stir the 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. (Yummy within hours!).

SUGAR FREE REFRIGERATOR BREAD & BUTTER PICKLES

Steps:

• Put the salt and spices in the jar. Add layers of cucumber chunks and onions. Fill to within 1/2 inch of the top. Mix vinegar and Splenda. Pour over cucumbers and onions to cover. You may need a little more of the Splenda Vinegar mix to cover the vegetables if they aren't packed tightly in the jar. Add lid and ring and shake to distribute the spices and salt. Refrigerate for 7 days, shaking jar for a few seconds each day. These will keep for at least 4 months in the refrigerator.

BREAD AND BUTTER PICKLES I

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.

BREAD-AND-BUTTER REFRIGERATOR PICKLES

Steps:

• Combine cucumbers and onions in large heatproof glass bowl.
• Bring remaining ingredients to boil in medium saucepan on medium-high heat; simmer on medium-low heat 5 min. Cool 5 min.
• Pour vinegar mixture over vegetables; mix lightly. Cool completely.
• Refrigerate 2 hours.