Bread And Butter Pickles Old Fannie Farmer Recipes

GRANNY'S BREAD AND BUTTER PICKLES

Steps:

• Slice the cucumbers, onions and peel the garlic
• Put cucumbers, onions, and peeled garlic in a big bowl.
• Sprinkle the canning salt over them and then covered them with a clean towel.
• Put ice on the towel.
• Let it sit for about 3 hours.
• After 3 hours make a brine out of the vinegar, cider vinegar, sugar, mustard seed, celery seed and turmeric. Bring to a boil in a large pot.
• Pour the now salted water off the cucumbers and rinse them just a bit.
• Put the cucumbers, onions and garlic in the pot with the brine and bring back to boil for 90 seconds.
• Ladle into hot jars and put on lids.
• Process for 10 minutes for pints and 20 minutes for quarts in a water bath canner.

OLD FASHIONED BREAD AND BUTTER PICKLES

Steps:

• In a large bowl, toss together, cucumbers, onions, and salt
• Add ice, and toss a bit to combine
• Let sit in refrigerator for several hours or overnight
• Drain and rinse cucumbers and onions
• Combine remaining ingredients except garlic, in a large sauce pan
• Bring to a boil, and reduce to simmer for 3-5 minutes
• Pack cucumbers and onions into clean jars
• Pour brine over each jar filling to about 1/2 inch from the top
• Fit with clean lids and bands
• Inversion seal by inverting jars for 2 minutes before turning right side up and letting cool. Then let jars pickle for 7 days before opening
• Or water bath can by fitting a waterbath canner with bottom insert, placing jars inside, spacing so that they don't touch each other, and filling canner with warm water at least an inch over the top of the jars.
• Bring to a rolling boil, and continue boiling for 10 minutes
• Let cool before opening canner.
• Enjoy!

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 II

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.

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.

GRANNY FOSTER'S BREAD AND BUTTER PICKLES

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

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.

NONNI'S BREAD AND BUTTER PICKLES

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.

BREAD & BUTTER PICKLES

Steps:

• Was cucumbers and peel inions. Cut both into 1/4 inch rings. Arrange in layers, sprinkling with salt on each layer. Let stand 2 to 3 hours. Drain.
• Combine remaining ingredients and heat to a boil. Let simmer for 5 minutes. Add cucumbers and onions and allow to simmer 5 to 8 minutes. Pack into hot sterilized jars.