Small Batch Bread And Butter Pickles Recipe By Tasty Food

QUICK BREAD-AND-BUTTER PICKLES

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 & BUTTER FRIDGE PICKLES (SMALL BATCH)

Steps:

• 1. Combine cucumbers and salt in a large bowl (preferably stainless steel or pyrex.)
• 2. Cover and refrigerate 1½ hours.
• 3. After the 1 1/2 hours, fill the bowl of cucumbers with cold water to partially rinse, then pour cucumbers into a colander; rinse thoroughly under cold water.
• 4. Drain well. Rinse and dry the bowl, then return cucumbers to bowl.
• 5. Add sliced onion to the cucumbers; toss to combine.
• 6. In a medium saucepan, combine the white vinegar, apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds and ground turmeric.
• 7. Bring to a simmer over medium heat, stirring until the sugar dissolves. (Don't breathe the steam. It will take your breath.)
• 8. Pour hot vinegar mixture over cucumber mixture; stir gently to cover the veggies. Press down lightly to immerse as much as possible.
• 9. Let stand at room temperature 1 hour. Cover and refrigerate 24 hours before jarring.
• 10. Store in glass jars in refrigerator.

HOMEMADE PICKLES 3-WAYS RECIPE BY TASTY

Steps:

• Fill a large stock-pot with water and bring to a boil. Carefully submerge mason jars with their tops in the boiling water and keep them submerged for at least 5 minutes until ready to use.
• Combine brine ingredients in a medium-sized saucepan and bring to a boil. Reduce to a simmer and allow brine to simmer for 2-4 minutes before removing from heat.
• Thoroughly wash all herbs and vegetables (cucumbers in this case) you intend to pickle before cutting them into the desired shape and size.
• Carefully place and arrange the herbs and vegetables inside of the mason jar.
• Pour the warm brine over the vegetables until the mason jar is just about full, making sure to completely submerge the items you want to get pickled. Seal the jar while the brine is still warm and allow to cool completely before placing in the fridge.
• The pickles will reach their peak readiness in 10 days to 2 weeks and can be stored for up to two months.
• Enjoy!

SMALL BATCH BREAD AND BUTTER PICKLES RECIPE BY TASTY

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!

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.

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.

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.

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.