FREEZER BREAD AND BUTTER PICKLES RECIPE - (3.2/5)
Provided by LaurenBoyle
Number Of Ingredients 7
Steps:
- Place cucumbers, onions and salt in a deep container. Heat sugar, vinegar, celery seed and mustard seed until all sugar is dissolved. Pour over the pickle mixture. Let stand, refrigerated for 24 hours. Can be placed in freezer containers and frozen for years*. After thawing store in refrigerator. *Pickles have a long freezer shelf life. To serve thaw unopened in refrigerator for 6 hours. Crisp and delicious.
FREEZER BREAD AND BUTTER PICKLES
These freezer bread and butter pickles are so crispy, sweet and tangy! The perfect way to preserve some cucumbers and enjoy fresh pickles in the middle of winter - all without canning!
Provided by Pam Greer
Categories Condiment
Time 3h16m
Number Of Ingredients 9
Steps:
- Place the cucumbers, onions and bell pepper in a nonreactive bowl. Sprinkle with the salt and mix well. Let sit for about 3 hours.
- After 3 hours, drain the vegetables and rinse them twice and drain thoroughly.
- Heat the vinegar in a microwave for about 30 seconds to warm it slightly or heat on the stove. Add the sugar, mustard seeds, celery seeds and turmeric. Stir to dissolve the sugar.
- Pack the vegetables into clean freezer safe containers. Pour the liquid over them.
Nutrition Facts : Calories 65 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 391 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
BREAD AND BUTTER FREEZER PICKLES
I don't recall where I found this recipe so many years ago, but it' similar to a couple of the other Freezer Pickle recipes I've seen on RecipeZaar, There are a couple of small differences. These pickles were such a hit that I gave them out as gifts one year...
Provided by Faux Pas
Categories Beginner Cook
Time P2DT15m
Yield 7-8 cups, 7-8 serving(s)
Number Of Ingredients 10
Steps:
- Slice cucumbers into a few plastic containers. Freezer ziplock bags work too!
- Mix together all other ingredients and pour over pickles.
- Close bags or containers and freeze for about 2- 3 days before defrosting to eat.
Nutrition Facts : Calories 220.6, Fat 0.7, SaturatedFat 0.1, Sodium 1002.9, Carbohydrate 52.6, Fiber 1.5, Sugar 46.8, Protein 1.5
FREEZER BREAD & BUTTER PICKLES
Make and share this Freezer Bread & Butter Pickles recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 50m
Yield 3 cs.
Number Of Ingredients 9
Steps:
- Place the cucumbers, onion and sweet pepper in a large nonreactive (glass or plastic) container.
- Sprinkle with salt and mix well.
- Let stand for 3 hours, stirring occasionally, drain.
- Rinse twice and drain thoroughly.
- Heat the vinegar in a microwave oven for 30 seconds or warm it slightly on the stove top.
- Combine the vinegar, sugar, mustard seeds, celery seeds and turmeric in a small bowl, stirring until the sugar is dissolved.
- Pour over the vegetables and mix well.
- Pack the vegetables into small freezer containers.
- Divide the liquid and pour it over the pickles.
- Seal tightly and freeze.
- Store the pickles in the freezer for up to 6 months.
- Once thawed, use them within several days before they lose their crunch.
FREEZER BREAD AND BUTTER PICKLES
Steps:
- * Note: Use small pickling or English cucumbers. Place the cucumbers, onion and sweet pepper in a large nonreactive (glass or plastic) container. Sprinkle with salt and mix well. Let stand for 3 hours, stirring occasionally. Drain. Rinse twice and drain thoroughly. Heat the vinegar in a microwave oven for 30 seconds or warm it slightly on the stove top. Combine the vinegar, sugar, mustard seeds, celery seeds and turmeric in a small bowl, stirring until the sugar is dissolved. Pour over the vegetables and mix well. Pack the vegetables into small freezer containers. Divide the liquid and pour it over the pickles. Seal tightly and freeze. Store the pickles in the freezer for up to 6 months. Once thawed, use them within several days before they lose their crunch. This recipe yields about 3 cups. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"S(Formatted for MC6): "07-13-2001 by Joe Comiskey - jcomiskey~~at;krypto.net"Yield: "3 half-pints" NOTES : Recipe originally from "The Complete Book of Year-Round Small-Batch Preserving"
Nutrition Facts : Calories 1758 calories, Fat 1.23924 g, Carbohydrate 417.216075 g, Cholesterol 0 mg, Fiber 3.02704988670349 g, Protein 1.900665 g, SaturatedFat 0.10039 g, ServingSize 1 1 recipe (1252g), Sodium 4693.38899056394 mg, Sugar 414.189025113297 g, TransFat 0.32996 g
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.
EASY FREEZER PICKLES
Relates Lucile Johnson of Red Oak, Iowa, "These crisp, no-cook pickle slices are so simple to fix."
Provided by Taste of Home
Time 15m
Yield 6 pints.
Number Of Ingredients 8
Steps:
- In a large container, combine cucumbers, onion and salt. Let stand for 3 hours, stirring occasionally. , In a bowl, combine the remaining ingredients; let stand for 2-3 hours, stirring often. , Drain and rinse the cucumber mixture; add sugar mixture and stir well. Pack into 1-pt. freezer containers, leaving 1-in. headspace. Cover and freeze for up to 6 weeks. Thaw before serving.
Nutrition Facts :
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
NONNI'S BREAD AND BUTTER PICKLES
This is my mother-in-law's recipe, not sure where she got it from.
Provided by Amy Woessner
Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Pickled
Time 3h40m
Yield 40
Number Of Ingredients 11
Steps:
- Put pickles and onions in a colander; stir in salt and top with ice. Let mixture sit for 3 hours.
- Combine vinegar, sugar, mustard seed, cloves, celery seed, and turmeric together in a large pot; bring to a boil. Cook and stir vinegar mixture until sugar is dissolved into syrup, about 10 minutes.
- Drain pickles and onions and add to syrup; bring to a boil and cook until onions are tender, 5 to 10 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack pickles and syrup into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or 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 10minutes.
- 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.
Nutrition Facts : Calories 87.1 calories, Carbohydrate 21.7 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.3 g, Sodium 41.1 mg, Sugar 20.7 g
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