Sugar Free Bread And Butter Pickles Food

SUGAR FREE BREAD AND BUTTER PICKLES THAT ARE READY IN A WEEK

Steps:

• Wash the pickling cucumbers, and rub off any sharp spines. Remove the stem end and the blossom end and discard. Thinly slice the cucumbers into uniform slices, about 1/8thof an inch thick.
• Peel and slice the onions into uniform, thin slices
• Peel the turmeric root with the edge of a spoon. Slice as thinly as possible with a sharp knife.
• Wash and sanitize the jar, and all fermentation equipment.
• Place the mustard seed in the bottom of the jar. Place alternating layers of sliced cucumbers, turmeric, and sliced onions. Fill to the top of the shoulders of the jar. Shake the jar gently to redistribute the contents uniformly.
• Add two tablespoons of the juice from a successful cucumber pickle ferment. If this is your first batch of fermented pickles, you can omit this step. Adding culture from a successful ferment can speed up the time it takes to colonize the jar with good lacto-bacteria.
• Mix two cups of cooled water and the salt together and stir until the salt is dissolved. Pour the brine over the contents of the jar.
• Using a clean knife, dislodge any air pockets in the jar and top up with more water, if necessary.
• Place the glass fermentation weight into the neck of the jar. Gently push down on the glass weight until all the cucumbers and onions are below the surface of the liquid and there is liquid over the glass weight in the neck of the jar. Leave a one-inch head space in the neck of the jar to allow for any overflow of the brine.
• Place the fermentation lid in place on the jar and secure with the metal band on the neck of the jar. Place the jar on a plate to catch any overflow, just in case.
• Keep the jar out of direct sunlight in a warm place. After 24 to 48 hours the jar will begin to bubble. The bubbles will begin as fine bubbles and then change to coarse bubbles. The contents of the jar will rise under the pressure of the active fermentation. After five to seven days the fermentation will stop. The contents of the jar will sink. The pickles are finished fermenting.
• At this point, remove the fermentation lid and the weight from the jar and replace the lid with a plastic lid, to prevent corrosion. Refrigerate the pickles. You can eat them now or allow the flavors to meld over a month or two.
• This Bread and Butter Pickle recipe will keep for up to a year in the fridge, without canning, and retain its crunchiness and flavour. But they don't last that long in my house.

SUGAR-FREE BREAD AND BUTTER PICKLES

Steps:

• Prepare the cucumbers - wash thoroughly removing any dirt from the skin of the cucumbers. Remove a thin (1/16 inch) slice from the blossom end of each cucumber and discard.
• Slice cucumbers into rounds approximately ¼ inch thick.
• Prepare the onion - peel the onion and slice into ¼ inch thick slices. Separate the onion rings.
• Place the cucumbers and onions in a large bowl and sprinkle with the salt. Toss so that the salt is distributed throughout the vegetables. Allow to stand at room temperature for two hours.
• Drain the cucumbers and onions in a colander. Rinse thoroughly and drain again. Spread the vegetables on a double thickness of paper towels and pat dry with additional paper towels.
• Prepare 3 pint (or 6 half-pint) jars by washing in hot soapy water and rinsing well. Prepare lids and rings according to manufacturer's directions.
• Fill a boiling water canner ¾ full with water. Add the clean jars to the canner and bring to the boil. Keep lids warm in a pan of barely simmering water.
• Meanwhile, combine the vinegar, sugar substitute, mustard seed, celery seed, turmeric, and cloves in a large saucepan. Bring to a boil over medium-high heat.
• Add the cucumbers and onions and allow the mixture to return to a boil.
• Working with one jar at a time, use a slotted spoon to pack vegetables into hot jars filling to ¼ inch of tops. Ladle in pickling liquid to cover the vegetables.
• Wipe the jar rim with a moistened paper towel and apply a canning lid and ring. Rings should be just fingertip tight. Return the filled jar to the canner and continue until all jars are packed.
• When all jars are filled, lower the jars into the boiling water canner. Water should cover the tops of the jars by 1 to 2 inches. Cover the canner and bring the water to a gentle boil. Process for 15 minutes.
• Remove jars from the canner and place on a towel to cool completely. After the jars are cool, check to make sure the seals are complete.
• Store in a cool, dark place for up to one year. Refrigerate jars after opening.

MICROWAVE BREAD AND BUTTER PICKLES (SUGAR FREE)

Steps:

• In a large microwave-safe bowl, combine all ingredients. (Pour vinegar over last).
• Microwave uncovered on high for 4 minutes. Stir.
• Cook for 3-4 minutes longer, until bubbly and cucumber and onions are crisp-tender.
• Cover with Plastic wrap.
• Cool on a rack.
• When cool, put in refrigerator and let sit overnight. (Garden cucumbers without wax are best).

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

Steps:

• Prepare Ball brand or Kerr brand jars and closures according to instructions.
• Wash cucumbers and remove 1/16 inch from blossom end.
• Cut into 1/4 inch slices and measure 10 cups.
• Combine cucumber slices, onion slices, salt and water in a large bowl.
• Mix well.
• Cover and let stand for 2 hours.
• In a 6- to 8 quart saucepan, combine vinegar and remaining ingredients.
• Bring to a boil, stirring occasionally.
• Drain vegetables; rinse; drain again.
• Add vegetables to vinegar mixture and return to a boil.
• Pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace.
• Remove air bubbles with a nonmetallic spatula.
• Wipe jar rim clean.
• Place new lids on jars with sealing compound next to glass.
• Screw bands down evenly and firmly just until a point of resistance is met- fingertip tight.
• Process 10 minutes in a boiling water canner.