Bread An Butter Pickles Recipes

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BREAD AND BUTTER PICKLES I



Bread and Butter Pickles I image

These pickles take two weeks in the refrigerator, but are well worth the wait.

Provided by IRENERUSSELL

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 25m

Yield 8

Number Of Ingredients 8

6 small onions, sliced
1 teaspoon mustard seed
¾ teaspoon ground turmeric
1 teaspoon celery seed
1 cup white sugar
3 cups distilled white vinegar
⅓ cup coarse salt
6 cucumbers, sliced

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.

Nutrition Facts : Calories 146 calories, Carbohydrate 35.8 g, Fat 0.4 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 3525.6 mg, Sugar 29.7 g

BREAD AND BUTTER PICKLES



Bread and Butter Pickles image

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

15 cups sliced pickling cucumbers
3 onions, thinly sliced
1/4 cup coarse salt
4 cups cracked ice
2 1/2 cups cider vinegar
2 1/2 cups sugar
3/4 teaspoon turmeric
1/2 teaspoon celery seed
1 tablespoon mustard seeds

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



Bread and Butter Pickles image

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

4 pounds cucumbers, sliced
8 small onions, sliced
1/2 cup canning salt
5 cups sugar
4 cups white vinegar
2 tablespoons mustard seed
2 teaspoons celery seed
1-1/2 teaspoons ground turmeric
1/2 teaspoon ground cloves

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.

QUICK BREAD-AND-BUTTER PICKLES



Quick Bread-and-Butter Pickles image

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

1/2 cup light brown sugar
1 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/4 teaspoon whole allspice
1/4 teaspoon ground turmeric
1 clove garlic, peeled and cracked
1 small onion, thinly sliced
Kosher salt
4 Kirby cucumbers, unpeeled, sliced into 1/8-inch rounds
1 cup distilled white vinegar

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 II



Bread and Butter Pickles II image

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

25 cucumbers, thinly sliced
6 onions, thinly sliced
2 green bell peppers, diced
3 cloves garlic, chopped
½ cup salt
3 cups cider vinegar
5 cups white sugar
2 tablespoons mustard seed
1 ½ teaspoons celery seed
½ teaspoon whole cloves
1 tablespoon ground turmeric

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

YOUR CLASSIC BREAD-AND-BUTTER PICKLES



Your Classic Bread-and-Butter Pickles image

Provided by Food Network

Categories     condiment

Yield About 8 cups

Number Of Ingredients 9

3 pounds pickling cucumbers (less than 5 inches long)
1 large or 2 medium onions (about 1 pound)
3 tablespoons kosher or other coarse salt
1 teaspoon celery seed
1 teaspoon ground turmeric
1 tablespoon yellow mustard seed
1/4 teaspoon ground cloves or allspice (optional)
3 cups cider vinegar
2 1/2 cups brown sugar

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



Bread and Butter Pickles image

Provided by Food Network

Categories     condiment

Time 5h10m

Yield 6 to 8 servings

Number Of Ingredients 8

3 pounds pickling cucumbers
2 tablespoons pickling salt
Ice
2 teaspoons whole yellow mustard seed
2 teaspoons crushed red pepper flakes
4 cups apple cider vinegar
1 cup granulated sugar
1 teaspoon turmeric

Steps:

  • Slice the cucumbers 1/4-inch thick by hand or on a mandoline into large mixing bowl. Toss the cucumbers with the pickling salt and cover with a thin layer of ice. Set aside for 4 hours.
  • Drain, rinse and drain the cucumbers again. Toss the drained cucumbers with the mustard seed and crushed red pepper. Transfer to a storage container, leaving enough room for the brine.
  • Make the brine by combining the vinegar, 4 cups water, the sugar and turmeric in a nonreactive saucepot. Brine to a boil and pour over the cucumbers. Let cool to room temperature before storing in a refrigerator for 3 weeks before using.

BREAD-AND-BUTTER PICKLES



Bread-and-Butter Pickles image

For these pickles, I spiced up classic, sweet bread-and-butter slices with allspice and coriander. Generally, the smaller the cucumbers, the more crisp the pickles will be. I used very small Kirby cucumbers, and a month later mine still crunch with each bite.

Provided by Melissa Clark

Categories     side dish

Time 50m

Yield About 1 quart

Number Of Ingredients 8

1 pound Kirby cucumbers
2 tablespoons coarse kosher salt
3 large sprigs fresh dill
1/4 cup light brown sugar
1/3 cup cider vinegar
2 teaspoons coriander seeds
1/2 teaspoon black peppercorns
1/4 teaspoon allspice berries

Steps:

  • Trim ends from cucumbers and slice into 1/4-inch-thick rounds. In a colander set over a plate, toss them with salt. Refrigerate, uncovered, for 2 hours. Drain and transfer cucumbers and dill to a bowl.
  • In a small saucepan, combine sugar, vinegar, coriander, peppercorns and allspice. Bring to a boil and cook until sugar dissolves. Pour hot liquid over cucumbers and toss well. Let stand, tossing every 10 minutes, for 30 minutes. Transfer to an airtight jar and refrigerate for up to 1 week.

Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 223 milligrams, Sugar 7 grams

CLASSIC CRISP BREAD AND BUTTER PICKLES



Classic Crisp Bread and Butter Pickles image

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

4 pounds 4- to 6-inch cucumbers, cut into 1/4-inch slices
2 pounds onions, thinly sliced
½ cup canning salt
2 cups sugar
2 tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ginger
1 teaspoon peppercorns
3 cups vinegar
Ball® Pickle Crisp® Granules
7 Ball® or Kerr® Pint (16 oz) Jars with lids and bands

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



Bread and Butter Pickles image

This is a very good recipe for sweet pickles.(I think) I have had very good luck with it in my first year for canning. Mine turned out good and crisp. When cutting cucumbers like sweet mixed pickles, I added a little bit of red bell pepper and also a little cauliflower to look like the bought ones. Also taste good too.

Provided by Brenda Hall

Categories     Vegetable

Time 1h25m

Yield 5-6 Quarts

Number Of Ingredients 9

30 medium cucumbers
8 large onions, sliced
1/2 cup salt
5 cups vinegar
4 cups sugar
1 teaspoon turmeric
2 teaspoons celery seeds
2 teaspoons mustard seeds
1/2 teaspoon alum

Steps:

  • Sprinkle salt over prepared cucumbers and onions.
  • Let set for 3 hours.
  • Mix all other ingredients together and let come to a good boil.
  • Drain vegetables and add to Vinegar mixture.
  • Bring back to a boil.
  • Put into prepared jars and seal.
  • Put in hot water bath for 10 minutes.

Nutrition Facts : Calories 1044.6, Fat 2.8, SaturatedFat 0.7, Sodium 11366.9, Carbohydrate 251, Fiber 12.8, Sugar 200.5, Protein 14.5

EASY BREAD AND BUTTER PICKLES



Easy Bread and Butter Pickles image

These pickles are so much better tasting then the kind you buy in a jar. Fresh from the stove and chilled in the refrigerator to your table for your summer evening barbeque. Prep time does not include chill time.

Provided by Karen From Colorado

Categories     Lunch/Snacks

Time 25m

Yield 4 Cups

Number Of Ingredients 10

8 small pickling cucumbers, unpeeled and cut into 1/4 inch thick slices
1 medium onion, cut in half and thinly sliced
1 cup cider vinegar
3/4 cup sugar
4 1/2 teaspoons kosher salt
2 teaspoons mustard seeds
1/2 teaspoon dry mustard
1/2 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon celery seed

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.

DEB'S BREAD AND BUTTER PICKLES



Deb's Bread and Butter Pickles image

This pickle recipe was handed down to me. I have been making these for at least 20 years from cucumbers my Dad grows in his garden. I give them to friends and family and have trouble keeping up with the orders. The recipe is the star here as these are the best bread and butter pickles I've ever found. These don't need to be refrigerated until you open a jar.

Provided by droseboom

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P14DT3h30m

Yield 50

Number Of Ingredients 10

2 quarts water
½ cup salt
20 cucumbers, cut into 1/8-inch slices
ice cubes
6 cups white sugar
4 cups water
4 cups apple cider vinegar
4 teaspoons ground turmeric
4 teaspoons mustard seed
1 teaspoon celery seed

Steps:

  • Stir 2 quarts water and salt in a large pot until salt is dissolved. Submerge cucumbers in the water. Add ice to the water to keep cold. Let cucumbers soak for 2 hours.
  • Drain salt water from pot. Rinse and drain cucumber slices twice.
  • Stir sugar, 4 cups water, apple cider vinegar, turmeric, mustard seed, and celery seed together in a large pot; bring to a boil. Reduce heat to low; add cucumber slices. Simmer until the cucumbers are completely hot, but do not bring to a boil, about 10 minutes.
  • Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the cucumbers 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.
  • Let cucumbers pickle 2 weeks before eating, shaking each jar once daily.

Nutrition Facts : Calories 115.9 calories, Carbohydrate 28.5 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 5.5 mg, Sugar 26 g

GRANNY FOSTER'S BREAD AND BUTTER PICKLES



Granny Foster's Bread and Butter Pickles image

The perfect combination of sweet and tart, thinly sliced bread and butter pickles are the quintessential all-purpose sandwich toppers, delivering lots of big, punchy flavor in a small package. They make such a satisfyingly crunchy snack that-if you're anything like me-you'll soon graduate from layering them in sandwiches to munching them straight from the jar.

Yield makes about 6 pints

Number Of Ingredients 9

20 to 22 small Kirby cucumbers (about 3 1/2 pounds), cut into 1/4-inch slices
1 onion, thinly sliced
1/4 cup kosher salt
2 garlic cloves
4 cups apple cider vinegar
3 1/2 cups sugar
2 tablespoons mustard seeds
2 teaspoons celery seeds
1 1/2 teaspoons ground turmeric

Steps:

  • Place the cucumbers and onion in a large bowl with the salt and garlic. Cover with ice and toss to mix. Let stand for 3 hours to crisp, then drain well, removing any ice that has not yet melted. Do not rinse.
  • If preserving the pickles, sterilize six 1-pint heat-tempered canning jars (see Know-how, page 291).
  • Combine the vinegar, sugar, mustard seeds, celery seeds, and turmeric in a large pot and bring to a boil over medium-high heat. Cook and stir until the sugar dissolves. Add the cucumbers, onion, and garlic, bring back to a boil, and remove immediately from the heat.
  • For refrigerator pickles, refrigerate in airtight containers for two weeks to allow flavors to develop, or for up to 1 month.
  • For preserved pickles, pack in the sterilized jars, leaving 1/2 inch of headspace, and process in a hot water bath for about 10 minutes to vacuum-seal (see Know-how, page 291). Let cool to room temperature, check the seal, and store in a cool, dark place for 2 weeks to allow flavors to develop before serving, or for up to 6 months. Refrigerate after opening.
  • Pickling cucumbers are firm-fleshed, small-seeded varieties that hold up especially well to pickling, meaning they keep their crunch, and they are the ones I recommend using; some of the most common varieties are Kirbys and gherkins. When selecting the cucumbers, make sure they are no longer than the jars you are putting them in; for pint jars they should be 4 1/2 to 5 inches or less. If your cucumbers are larger, use quart jars or trim the ends.
  • There is something so rewarding about opening up a jar of Sour Cherry Preserves (page 304) or Green Tomato Chow-Chow (page 300) long after the berries and tomatoes of summer have given way to winter. Happily, making your own preserves is really very easy. All you need to get started are a few inexpensive pieces of equipment and an understanding of a few basic techniques. Here's everything you need to know:
  • • 1 or 2 large, heavy nonreactive metal pots
  • • Sterile, heat-tempered glass canning jars, such as Ball or Kerr brand, plus an equal number of lids and rings.
  • • Tongs, for lifting the jars out of the water bath
  • • Funnel, for cleanly filling jars
  • • Canning rack, for loading jars securely in the water bath
  • • Magnetic lid lifter, to lift sterilized lids without touching them
  • The first step in canning is always to sterilize or scald the jars (including the lids and rings) in which the food will be stored. This ensures a safe, clean environment and minimizes the risk of spoilage or bacterial growth. This step is especially important if the recipe calls for processing in a water bath for less than 10 minutes. To sterilize, place the jars, lids, and rings in a large pot, cover with water, and boil for 10 to 15 minutes. Turn off the heat and leave the jars in the pot, covered, until ready to fill.
  • • Drain and carefully fill the hot jars according to the recipe, taking care not to touch the rims or interiors with your bare hands. Use a funnel if possible.
  • • When filling the jars with raw vegetables, such as cucumbers, to make pickles, pack the vegetables as tightly as possible, pressing down with your fingers as you fill the jars.
  • • If making pickles in a brine, be sure the vegetables are completely covered with the pickling liquid.
  • • Make sure to leave the headspace recommended in the recipe (typically 1/4 to 1/2 inch, depending on the acidity of the food); this ensures the jars seal properly.
  • • Remove any air bubbles before sealing by tapping each jar on the counter a few times or stirring with a sterilized spoon or chopstick.
  • • Wipe the rims using a clean cloth, place the lids on the jars, and screw on the rings until secure but not fully tightened.
  • This is the method I use when making jams, fruit preserves, and chutneys.
  • • Pack the jars as noted above.
  • • The jam, preserves, or chutney should be boiling when packed in the hot, sterilized jars. This is key to ensuring that the jars seal correctly.
  • • Place the sterilized lids on the jars and screw on the rings until secure but not fully tightened.
  • • Invert the closed jars for about 2 minutes and then turn them upright (this allows the hot liquid to soften the rubber on the lid, thus ensuring a tight seal).
  • This is the method I use to preserve pickles and relishes.
  • • Always bring the water bath to a good rolling boil before you begin. Reduce the heat and keep it at a simmer after the filled jars have been added; rapidly boiling water may cause water to leak into the jars.
  • • Using tongs or a canning rack, carefully lower the jars into the boiling water until fully submerged, making sure they are not touching. Cover and simmer according to the recipe (typically 10 to 20 minutes, depending on what you are processing).
  • • You may need to adjust the cooking time for altitude. For altitudes between 1,000 and 6,000 feet, add 5 minutes; between 6,000 and 12,000 feet, add 10 minutes.
  • • When you are done processing, turn off the heat and let the jars sit in the water for another 5 minutes.
  • • Remove the jars from the water and let sit undisturbed until completely cool, about 5 hours or overnight. As the jars cool down you should be able to hear the lids popping, a sign that they are sealing correctly.
  • • When the jars have cooled completely, tighten the rings all the way.
  • • Check the seal on each lid. If sealed properly, the center will be slightly depressed and will not "pop" when pressed.
  • • If any of the lids haven't sealed, store those jars in the refrigerator for up to 1 to 2 months and use first.
  • • Using labels or a permanent marker, clearly mark the jars with the packing date.
  • • Store in a cool, dark place until ready to use. Most perserves will keep for 6 months to 1 year. Refrigerate after opening and use within 1 to 2 months.

CHEF JOHN'S BREAD AND BUTTER PICKLES



Chef John's Bread and Butter Pickles image

At the end of summer during the Great Depression the excess cucumber crop was sliced, salted, pickled, and put up in jars for the cold, lean months ahead. I can just imagine what a treat it was to fill a sandwich with these sweet crunchy coins (bread and butter pickles, as they came to be known). I'm sure it was a wonderful break from what must have been a fairly flavorless existence. For longer storage, you can process the pickles in canning jars in a boiling water canner.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 2h20m

Yield 48

Number Of Ingredients 13

2 pounds pickling cucumbers, sliced
½ yellow onion, sliced
2 red jalapeno peppers, thinly sliced into rings
3 tablespoons kosher salt
2 cups distilled white vinegar
2 cups white sugar
¼ cup water
2 cloves garlic, sliced
1 tablespoon mustard seed
1 teaspoon celery seeds
1 teaspoon whole black peppercorns
½ teaspoon ground turmeric
⅛ teaspoon ground cloves

Steps:

  • Combine cucumbers, onion, and peppers in a bowl; pour kosher salt over the top and stir to coat completely. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, 2 to 4 hours. Rinse cucumber mixture in a colander under cold water until all salt is washed away, 3 to 4 minutes. Drain.
  • Stir vinegar, sugar, water, garlic, mustard seed, celery seed, peppercorns, turmeric, and ground cloves together in a saucepan; bring to a simmer and cook until brine flavors combine, about 2 minutes. Add cucumber mixture to brine; heat until almost boiling, remove from heat, and cool completely. Transfer to jars and store in the refrigerator.

Nutrition Facts : Calories 38.1 calories, Carbohydrate 9.5 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.3 g, Sodium 360.8 mg, Sugar 8.8 g

COLORFUL BREAD-AND-BUTTER PICKLES



Colorful Bread-and-Butter Pickles image

Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Bread-and-butters are tart, sweet, and slightly addictive-making for a great side to any burger or sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 quarts

Number Of Ingredients 7

2 pounds kirby cucumbers
1 medium onion
2 tablespoons coarse salt
2 cups cider vinegar
1 cup sugar
1 tablespoon yellow mustard seed
1/2 teaspoon celery seed

Steps:

  • Cut cucumbers and onion into 1/8-inch thick slices, and transfer to a colander set in a bowl. Toss well with the salt. Refrigerate 1 hour. Rinse well, and drain. Pat dry between paper towels. Transfer cucumbers and onion to a large bowl.
  • Bring vinegar, sugar, mustard seed, and celery seed to a boil in a medium saucepan, stirring. Reduce heat; simmer 4 minutes. Let cool slightly, 10 minutes.
  • Pour brine over vegetables; let cool completely, about 30 minutes. Transfer to airtight containers.

BREAD AND BUTTER PICKLES



Bread and Butter Pickles image

I've been canning pickles for over 40 years and wanted a new recipe, Came up with this one and if you are a beginner or a pro and you want a great recipe then you should try this one! Cucumber slices, onions, peppers and garlic are pickled in an exciting spicy cider vinegar mixture! What a great way to end the summer!

Provided by CHEF GRPA

Categories     Vegetable

Time 1h30m

Yield 50 serving(s)

Number Of Ingredients 11

25 cucumbers, thinly sliced
6 onions, thinly sliced
2 green bell peppers, diced
3 garlic cloves, chopped
1/2 cup salt
3 cups cider vinegar
5 cups white sugar
2 tablespoons mustard seeds
1 1/2 teaspoons celery seeds
1/2 teaspoon whole cloves
1 tablespoon ground turmeric

Steps:

  • 1. In a large bowl or a tub, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
  • 2. In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
  • 3. Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
  • 4. Transfer to sterile containers. Seal and chill in the refrigerator until serving.
  • My Note: I says use a large bowl they should have said a tub -- I used three large bowls and then poured it all into a tub to mix the cukes with the salt. I also covered the salted cukes with ice and a loose cover (I think the ice gives the pickles a little more crispness) I made 35 pints in July 2009 and gave them as gifts, as well as ate them, they were a hit. They were too salty after much rinsing so I cut back the salt to about half after the first batch. I started making double the recipe. I mixed them in a large cooler to have enough room to blend everything real well. I added 2 red and 2 orange peppers to the recipe to give it color and just chopped it instead of diced because the peppers are just as good to eat. I put ice on the top while the mix stands so the cukes and peppers get crisp. The cooler helps keep the ice from melting too fast. I packed the pint jars with the cukes then ladled in the brine, this works fine. I put them in a 10 minute 'bath' since I made so many and wanted them to last. I opened the last jar a few weeks ago and it is just as fresh as when I made them last year. I just finished making 45 pints today. They're ready to eat right away. Fantastic pickles! pickle tidbit: when storing pickles, turn them upside down, so that the top pickles are soaking in the brine, since the pickles will rise. Then as you eat them the bottom soaks. I think the recipe should read 25 pickling cukes. Some folks who never made pickles before used regular cukes which were to big and made them come out soggy. One thing I would change is after draining the brine, rinse the vegetable mix and drain again. It was a bit too salty for some. If you make them again, and I will definitely do this.

Nutrition Facts : Calories 111.5, Fat 0.3, SaturatedFat 0.1, Sodium 1136.6, Carbohydrate 27.3, Fiber 1.1, Sugar 23.2, Protein 1.3

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From cooksillustrated.com


BREAD AND BUTTER PICKLES RECIPE - TASTE OF SOUTHERN
2014-07-07 Place jars in boiling water for 15 minutes to sterilize. Place lids and bands in a pot of warm water, not hot or boiling, and let sit until needed. Drain cucumbers and onions, rinse well to remove salt and let drain. In a large pot, add Vinegar, Sugar, Mustard Seed, Celery Seed, Pickling Spice, Turmeric, stir well.
From tasteofsouthern.com


BREAD-AND-BUTTER PICKLES | CANADIAN LIVING
2008-12-09 Drain well; rinse and drain well again. Set aside. In large heavy shallow saucepan, bring sugar, vinegar, mustard seeds, celery seeds, turmeric and cloves to boil; add vegetables and return to boil. Pack with liquid into six 2-cup (500 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Remove any air bubbles, readjusting headspace if necessary.
From canadianliving.com


REFRIGERATOR BREAD AND BUTTER PICKLES RECIPE - BELLY FULL
2020-05-22 Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.
From bellyfull.net


BREAD AND BUTTER PICKLES CANNING RECIPE
2018-08-06 Top with pickling brine, still leaving 1/2 inch of headspace. Adding Brine to Bread and Butter Pickles. Seal the jars with 2 part canning lids to finger tight and process in a water bath canner for 10 minutes for pint jars (15 for quarts). Turn off the heat, but allow the jars to sit in the canner for another 5 minutes before removing them to cool.
From practicalselfreliance.com


TRADITIONAL BREAD AND BUTTER PICKLES - BERNARDIN
Place 4 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID ® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use. With a soft brush, scrub and rinse cucumbers thoroughly in cold ...
From bernardin.ca


REFRIGERATOR BREAD AND BUTTER PICKLES - SPEND WITH PENNIES
2020-04-21 Prepare: Thinly slice the cucumbers and onions and place in a large bowl with salt. Chill and let the salt pull out excess water to make room for the brine! After chilling, rinse off the salt, drain excess water, and put the cucumber and onions back in. Brine: In a small saucepan, combine all brine ingredients (per recipe below).
From spendwithpennies.com


BREAD AND BUTTER PICKLES RECIPE - STRAYED FROM THE TABLE
In a medium to large pot place the vinegar, sugar, mustard seeds, bay leaves, coriander seeds, turmeric and black pepper corns. Stir for 3 minutes or until the sugar dissolves over a medium heat. Add the cucumber mixture and bring to a simmer. Transfer the mixture into sterilised glass jars and seal, set aside for a week to develop the flavours.
From strayedtable.com


BREAD AND BUTTER PICKLES RECIPE - BBC FOOD
Slice the cucumber halves into 4–5mm/¼in pieces. Put in a large bowl with the sliced onion and sprinkle with salt, tossing to coat. Cover the surface with baking paper and a large plate and ...
From bbc.co.uk


BREAD AND BUTTER PICKLES - RECIPE GIRL
2011-07-20 Add the onion to the bowl. Combine the sugar and the remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour the hot vinegar mixture over the cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours.
From recipegirl.com


OLD FASHIONED BREAD AND BUTTER PICKLES RECIPE FOR CANNING
Bring the brine to a boil, allow to boil for 10 minutes. Drain the cucumbers and onions, add to the brine. Allow the mixture to return to a boil. Using a slotted spoon, add cucumbers and onions to clean, sterilized jars leaving a 1/2-inch headspace. Place jar funnel onto jar, using a …
From afarmgirlinthemaking.com


BREAD-AND-BUTTER PICKLES RECIPE | MYRECIPES
Recipes; Bread-and-Butter Pickles; Bread-and-Butter Pickles. Rating: 2 stars. 1 Ratings. 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 1 1 star values: 0 Read Reviews Add Review 1 Rating Try these sweet-and-sour pickles on sandwiches, in deviled eggs, or straight out of the jar. By James T. Farmer, III. Recipe by Oxmoor House April 2013 Pin Print More. …
From myrecipes.com


BREAD AND BUTTER PICKLES - RICARDO CUISINE
2015-08-28 Place in a large bowl. Repeat with the onions. Add and toss with the cucumbers, bell peppers and coarse salt. Let marinate for 3 hours at room temperature. Rinse and drain thoroughly. Meanwhile, prepare the lids and jars in boiling water. In a large pot, bring the sugar, vinegar and spices to a boil. Add the drained vegetables.
From ricardocuisine.com


BREAD AND BUTTER PICKLES - WEEKEND AT THE COTTAGE
Sprinkle with pickling salt, toss and cover with ice. Refrigerate overnight. The next day, remove any unmelted ice, then rinse cucumbers in cold water. Repeat process two more times. Strain and reserve. Combine ground cloves and turmeric in a small bowl with 1 tablespoon of water and stir to form a paste.
From weekendatthecottage.com


PIONEER WOMAN BREAD AND BUTTER PICKLES - CHEFS & RECIPES
Place the vinegar, sugar, turmeric, coriander, and mustard seeds in a non-reactive pan. Stir over medium heat until the sugar dissolves. Once the sugar is dissolved, simmer the liquid for 3 minutes. Remove the saucepan from the heat and add the …
From chefsandrecipes.com


GRANNY'S BREAD AND BUTTER PICKLES RECIPE - GROW A GOOD LIFE
2015-07-05 Step 4: Make the pickling brine. In a large pot, combine sugar, mustard seed, celery seed, ground turmeric, peppercorns, and vinegar. Heat just to a boil. Drain and rinse the cucumbers and onions under fresh water. Add the drained cucumber and onion slices to the pot of pickling brine and return to boil.
From growagoodlife.com


BREAD AND BUTTER PICKLES RECIPE - SUE MOORE | FOOD & WINE
Step 1. In a large saucepan, combine the brown sugar, vinegar, salt, mustard seeds, turmeric, cloves and allspice and bring to a boil, stirring to dissolve the sugar and salt. Add the cucumbers ...
From foodandwine.com


BREAD AND BUTTER PICKLES RECIPE – SIMPLY SOUTHERN MOM
2018-10-30 Here’s how to make them: 1. Chop the ends off cucumbers but don’t peel them. Slice the cucumbers 1/2 inch thick. 2. Peel the onions and cut them into thin slices. 3. In a large bowl, layer the cucumbers and onions. Sprinkle each layer with salt.
From simplysouthernmom.com


OLD FASHIONED BREAD AND BUTTER PICKLES - SCHNEIDERPEEPS
2021-05-27 Slice cukes, onions and peppers, add salt, cover with ice and mix well. Let stand three hours. Drain. Make a solution of 5 cups sugar, 3 cups white vinegar, 1/2 tsp turmeric, 2 tbsp mustard seed, 2 tbsp celery seed, 1/2 tbs ground cloves. Cover cukes with liquid, bring to a boil and seal. Clearly, my granny did a lot of canning and understood ...
From schneiderpeeps.com


TRADITIONAL NEWFOUNDLAND BREAD AND BUTTER PICKLES
2019-02-24 In a large boiler add, cucumbers, onions and sea salt, cover with ice cubes let stand for 2 or 3 hours. Add more ice if needed. Then combine vinegar, sugar, celery seeds, mustard and mustard seeds, turmeric and white pepper, in another boiler. Place boiler on a medium heat, bring quickly to boil and then boil for 10 minutes.
From bonitaskitchen.com


BREAD & BUTTER PICKLES - ANDREW ZIMMERN
Chill for one hour. Drain and rinse. Combine sugar and remaining ingredients in a medium saucepan, bring to a simmer (making sure the sugar has dissolved). Remove from heat. Place the cucumber slices in a jar. Pour the hot vinegar over the cucumbers, allow to cool for one hour. Cover and refrigerate. Photograph by Madeleine Hill.
From andrewzimmern.com


BREAD AND BUTTER PICKLES RECIPE | COOKING WITH NANA LING
2022-03-06 Layer cucumbers, capsicum and onion in a baking tray, sprinkling each layer with salt. Cover with a clean tea towel and leave overnight in a cool, dark place. The next day, add the rest of the ingredients in a saucepan. Stir over medium heat to dissolve sugar. Increase heat and simmer, uncovered, for 5 minutes.
From cookingwithnanaling.com


BREAD AND BUTTER PICKLES - THE DARING GOURMET
2021-08-20 Pack the cucumbers and onions into sterilized jars an inch from the rim. Pour the hot brine into the jars 1/2 inch from the rim. Screw on the sterilized lids. Place the jars in the boiling water bath and process for 15 minutes (20 minutes for altitudes 1001-6000 feet or 25 minutes for altitudes over 6000 feet).
From daringgourmet.com


BREAD AND BUTTER PICKLES - BC FARMS & FOOD
2020-07-28 Keep jars and lids hot until ready to use. Prepare the brine: • In a large pot, mix together the apple cider vinegar, sugar, celery seeds, turmeric, and mustard seeds. Add the drained cucumbers, onions and peppers. On medium heat, warm the brine until the mixture is just below boiling. Do Not Boil.
From bcfarmsandfood.com


10 BEST BREAD AND BUTTER PICKLE SANDWICH RECIPES | YUMMLY
2022-05-07 bread and butter pickles, pure maple syrup, natural peanut butter and 1 more Softshell Crab Sandwich with Collard Slaw Saveur apple cider vinegar, flour, dry mustard, crabs, celery seed, buns and 24 more
From yummly.com


BREAD AND BUTTER PICKLES RECIPE - SWEET AND SAVORY MEALS
2019-06-16 Rinse: Take the bowl out of the refrigerator and rinse the mixture with water for about 3 to 4 minutes then, drain. Simmer: In the saucepan, combine the sugar, water, vinegar, and spices. Cook until the mixture simmers for about 2 minutes. Add in the cucumber mixture.
From sweetandsavorymeals.com


BREAD AND BUTTER PICKLES RECIPE HOMEMADE SWEET PICKLES RECIPE
2021-09-01 Instructions. Place the cucumbers and onions in a colander resting in a large bowl or in the sink. Toss with the salt and let stand for 1-2 hours (the cucumbers will release a lot of water during salting). Rinse the cucumbers and onions and then place in a single layer on a couple of sheet pans lined with paper towels.
From whiteonricecouple.com


AB'S B&BS (BREAD AND BUTTER PICKLES) RECIPE - ALTON BROWN
Procedure. Combine the onion and cucumber slices in a clean, 1-quart spring-top jar. Combine everything else in a 2-quart saucepan and bring to a boil. Drop the heat and simmer for 4 full minutes. Slowly pour the hot pickling liquid over the onion …
From altonbrown.com


BREAD AND BUTTER PICKLES | BLUE JEAN CHEF - MEREDITH LAURENCE
Combine the cucumber, onion, red pepper and salt in a large bowl. Cover with a clean kitchen towel and then layer ice cubes on top of the towel. The ice helps to make the pickles crisp. Refrigerate for 4 hours or overnight. When you're ready to make the pickles, discard the ice and rinse the cucumber, onion and red pepper.
From bluejeanchef.com


BREAD-AND-BUTTER PICKLES RECIPE | SOUTHERN LIVING
Step 1. Combine cucumbers and onions in a very large Dutch oven; sprinkle with salt, and add water to cover (about 18 cups). Cover and let stand 3 hours. Drain well. Rinse with cold water. Advertisement. Step 2. Combine vinegar, sugar, mustard seeds, turmeric, and cloves in Dutch oven; cook over medium heat 5 minutes.
From southernliving.com


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