GRANNY'S BREAD AND BUTTER PICKLES RECIPE
These bread and butter pickles are a perfect balance of sweet and tangy flavors. Perfect for topping your favorite burgers or adding to salads.
Provided by Grow a Good Life
Categories Canning
Time 3h50m
Number Of Ingredients 10
Steps:
- Wash cucumbers, cut into 1/4-inch slices discarding ends. Peel and thinly slice onions. Combine sliced cucumber and onions a large bowl.
- Sprinkle canning salt over the top of the cucumbers and onions, cover with ice and water, and let stand for 3 hours.
- Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
- Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot.
- In a large pot, combine sugar, mustard seed, celery seed, ground turmeric, peppercorns, and vinegar. Heat just to a boil.
- Drain and rinse the cucumber and onions under fresh water. Add the drained cucumber and onion slices to the large pot and return to boil. Reduce heat and keep warm as you fill your jars.
- Spread a kitchen towel on the counter. Use the jar lifter to remove a hot jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner, so they stay warm.
- Use your canning funnel and ladle to pack the hot cucumbers and onions loosely into the jar. Ladle the hot brine over the pickles, and maintaining a 1/2 inch headspace.
- Run the bubble popper through the jar to release any trapped air bubbles. Make sure all the pickles are submerged under the brine. Remove any that stick out, and adjust the headspace again if needed.
- Wipe the rim to remove any residue, center a lid on the jar, and screw on a band until it is fingertip tight. Use your jar lifter to place the jar back into the canner, and repeat with the remaining jars.
- Once all the jars are in canner, adjust the water level so it is 2 inches above the jar tops.
- Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling and process pickles for 10 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Note).
- When processing time is complete, turn off heat, remove the cover, and allow the canner to cool down and settle for about 5 minutes.
- Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
- Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
- After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a week.
- Remove the screw on bands and wash the jars. Label and date the jars. Store in a cool, dark location. Allow 4-5 weeks for the pickles to develop their flavor. Use within a year. Yields about 5 pints depending on the size of your cucumbers.
Nutrition Facts : ServingSize 1 ounce, Calories 5 kcal, Carbohydrate 1 g, Protein 0.2 g, Sodium 245 mg, Fiber 1 g, Sugar 1 g
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.
CLASSIC CRISP BREAD AND BUTTER PICKLES
Classic 'bread and butter' pickles are perfect with lunches, picnics and barbecues.
Provided by Ball
Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes
Yield 28
Number Of Ingredients 12
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.
Nutrition Facts : Calories 83.8 calories, Carbohydrate 20.2 g, Fat 0.4 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 1980.1 mg, Sugar 16.8 g
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
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.
BREAD AND BUTTER PICKLES
This was my husband's grandmother's recipe. It is so good. Store-bought pickles don't even come close. This is a good recipe for anyone who would like to try pickling, but hasn't done it before. It's quite straight forward, not a lot of ingredients.
Provided by cuisinebymae
Categories Vegetable
Time 50m
Yield 3 quarts
Number Of Ingredients 9
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.
CLASSIC BREAD AND BUTTER PICKLES
Make and share this Classic Bread and Butter Pickles recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time P1DT20m
Yield 5 pints, 50 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, toss cucumbers, onions, and salt.
- Transfer mixture to a large colander, alternating layers with crushed ice, finishing with ice on top.
- Weight with a heavy plate and chill overnight, up to 24 hours.
- Meanwhile, in a large nonreactive saucepan, combine sugar, vinegar, mustard seeds, celery seeds, and ginger; bring to a boil, then reduce heat and simmer, uncovered, 3 minutes.
- Remove from heat, cool, cover, and refrigerate until cucumber mixture is ready.
- Remove any unmelted ice from cucumbers and transfer to a nonreactive Dutch oven.
- Strain liquid through a sieve, lined with cheesecloth, over cucumbers.
- Heat cucumbers to a low boil, stirring occasionally; remove from heat.
- Spoon cucumbers into sterilized pint sized canning jars.
- Pour syrup over cucumbers to cover, leaving 1/2 inch head space.
- Wipe jar rims with a damp cloth, put on lids and bands.
- Invert jars, until cooled, to seal; store in refrigerator.
Nutrition Facts : Calories 59.2, Fat 0.2, Sodium 839.3, Carbohydrate 14.1, Fiber 0.3, Sugar 12.9, Protein 0.4
More about "your classic bread and butter pickles food"
CLASSIC BREAD & BUTTER PICKLES. SWEET, CRISPY, CRUNCHY …
From theartofdoingstuff.com
4.3/5 (3)Category Canning/PreservesCuisine AmericanCalories 283 per serving
- Slice your cucumbers. I like mine fairly thick. Almost 1/4". But the traditional way is to slice them very thin.
- Combine your sliced cucumbers with onions in a bowl. Sprinkle with ¼ cup of pickling salt and toss. Mix in a tray of ice cubes and let sit for 3 hours. (this sucks out the moisture from the cucumbers so they turn into crispier pickles.)
- Rinse, rinse, rinse your cucumbers! Soak them in water and then rinse them again. You want to get rid of as much salt as possible otherwise your pickles will taste salty.
- Combine the vinegar, sugar, mustard seed, celery seed, cloves and turmeric in a pot and bring to a boil, stirring to dissolve the sugar. Add your cucumber/onion mixture to the pot and return to the boil.
BREAD AND BUTTER PICKLES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Ratings 43Calories 95 per servingCategory Canning, Condiment, Cucumber, Pickle
YOUR CLASSIC BREAD-AND-BUTTER PICKLES : RECIPES : COOKING …
From cookingchanneltv.com
HOW TO MAKE BREAD AND BUTTER PICKLES (CANNING OR …
From wholefully.com
BREAD-AND-BUTTER PICKLES RECIPE - SOUTHERN LIVING
From southernliving.com
BREAD AND BUTTER PICKLES - A FARMGIRL'S KITCHEN®
From afarmgirlskitchen.com
CLASSIC BREAD AND BUTTER PICKLES RECIPE - TASTING TABLE
From tastingtable.com
Author Miriam Hahn
BREAD AND BUTTER PICKLES - JULIE'S EATS & TREATS
From julieseatsandtreats.com
BREAD-AND-BUTTER PICKLES RECIPE | BON APPéTIT
From bonappetit.com
CLASSIC BREAD AND BUTTER PICKLES RECIPE - YOUTUBE
From youtube.com
HOW TO MAKE BREAD AND BUTTER PICKLES! - YOUTUBE
From youtube.com
PROUDLY HOMEMADE BREAD & BUTTER PICKLES FROM BALL ... - FOOD IN JARS
From foodinjars.com
THE ELUSIVE STORY OF THE BREAD-AND-BUTTER PICKLE SANDWICH
From saveur.com
MUSHROOM PâTé IS THE KEY TO AN UMAMI-PACKED VEGAN BANH MI
From washingtonpost.com
BREAD AND BUTTER PICKLES RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love