Bread Butter Pickle Pasta Salad Recipes
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.
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
BREAD & BUTTER PICKLES
This is a recipe my mother use to make many years ago. I would normally say that it was one of my favourites but all of Mom's pickles were amazing! Posting it here now that I have the recipe so that it is at easy reference when I want to make another batch! Preparation time does not include allowing the vegetables & salt time to sit.
Provided by Kim A. Heaphy
Categories Vegetable
Time 45m
Yield 4 pints
Number Of Ingredients 9
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.
Nutrition Facts : Calories 393.5, Fat 1.7, SaturatedFat 0.5, Sodium 7100.8, Carbohydrate 96.6, Fiber 7.2, Sugar 70.9, Protein 7.8
BREAD-AND-BUTTER PICKLES
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
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
BREAD AND BUTTER PICKLES
Make and share this Bread and Butter Pickles recipe from Food.com.
Provided by Grandma Carter
Categories Canning
Time 3h10m
Yield 6-7 pints
Number Of Ingredients 12
Steps:
- Wash cukes but do not peel. Slice thin.
- Add sliced onions, peppers cut in narrow strips; add garlic cloves, sprinkle the salt over the layers as you work.
- Now mix a tray of ice cubes through the pickles, put another full tray on top. Let stand 3 hours.
- Drain cucumber mixture thoroughly and discard ice.
- Combine vinegar sugar and spices. Pour over cucumber slices.
- Heat to boiling point. Pour in hot sterilized jars and seal in boiling water bath. Age before using. Yield 6-7 pints.
Nutrition Facts : Calories 922.2, Fat 1.5, SaturatedFat 0.2, Sodium 6302.3, Carbohydrate 224.2, Fiber 4.5, Sugar 210.5, Protein 4.2
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