Amish Refrigerator Bread Butter Pickles Recipes

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.

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.

GRAM MILLER'S BREAD AND BUTTER PICKLES

Steps:

• Mix cucumbers and onions together in a bowl. Stir in salt and let sit for 2 hours.
• Stir vinegar, water, sugar, celery seed, mustard seed, ginger, and turmeric together in a saucepan over medium-high heat. Bring to a boil; add cucumber mixture and continue to boil until cucumbers and onions are tender, about 5 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the hot cucumber mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.

EASY REFRIGERATOR PICKLES

Steps:

• Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.

GREAT GRANDMA'S BREAD AND BUTTER PICKLES

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.

AUTHENTIC AMISH REFRIGERATOR PICKLES RECIPE - (4/5)

Steps:

• Slice the veggies into 2 quart jars, I like to make layers of them: you can leave out the onions and peppers, if you want, but they are so good! Mix your other ingredients in a large measuring cup, stir well. The sugar will not be dissolved yet. Pour over sliced vegetables, evenly in each jar. You will finish filling the jars with cold tap water. I shake the jar a few times during the 24 hrs to mix. No need to cook it, ready to eat in 24 hours. Taste best if eaten within a week or two, but I like to add tomato wedges or slices to this liquid for overnight, when it is close to empty of veggies, use the next day, unbelievable with sandwiches I have also pickled hot peppers using a batch of this same liquid~They are delicious!

ICE CREAM PAIL PICKLES (BREAD & BUTTER PICKLES)

Steps:

• Fill ice cream pail 3/4 full of sliced cucumbers and red onions.
• Mix ingredients together and then pour into ice cream pail.
• Mix everything together, stir a couple times a day for 2 days.
• Store in the fridge.
• Lasts a month or more.