Bread And Butter Pickles Canned Recipes

OLD FASHIONED BREAD AND BUTTER PICKLES FOR CANNING

Steps:

• Wash cucumbers well, soak cucumbers in cold water to crisp them up.
• Cut and discard the blossom end of the cucumber to slow the enzymes which cause foods to continue ripening.
• In a stainless steel or glass mixing bowl combine cucumbers and onions, add salt and mix. Cover the salted cucumber slices with 2-inches of crushed or cubed ice. Place into the refrigerator for 3 to 4 hours, add additional ice as needed.
• In a non-reactive pot combine the herbs, sugar, and vinegar. 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.
• With a ladle fill jars with the brine.
• Remove air bubbles, add additional brine as needed.
• Wipe the rims using a clean damp cloth, add warmed lids and rings finger tight.
• Processing time is based on the altitude in which you reside, see the chart in the article.

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.

DEB'S BREAD AND BUTTER PICKLES

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.