Classic Bread And Butter Pickles Recipes

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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.

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

CLASSIC BREAD AND BUTTER PICKLES



Classic Bread and Butter Pickles image

Make and share this Classic Bread and Butter Pickles recipe from Food.com.

Provided by threeovens

Categories     Vegetable

Time P1DT20m

Yield 5 pints, 50 serving(s)

Number Of Ingredients 9

4 lbs small pickling cucumbers, cut into 1/4 inch slices (about 12 cups)
2 medium onions, sliced thin
6 tablespoons kosher salt or 6 tablespoons pickling salt
4 cups crushed ice
3 cups sugar
3 cups cider vinegar
2 tablespoons mustard seeds
2 teaspoons celery seeds
fresh ginger (four 1/4 inch slices)

Steps:

  • In a large bowl, toss cucumbers, onions, and salt.
  • Transfer mixture to a large colander, alternating layers with crushed ice, finishing with ice on top.
  • Weight with a heavy plate and chill overnight, up to 24 hours.
  • Meanwhile, in a large nonreactive saucepan, combine sugar, vinegar, mustard seeds, celery seeds, and ginger; bring to a boil, then reduce heat and simmer, uncovered, 3 minutes.
  • Remove from heat, cool, cover, and refrigerate until cucumber mixture is ready.
  • Remove any unmelted ice from cucumbers and transfer to a nonreactive Dutch oven.
  • Strain liquid through a sieve, lined with cheesecloth, over cucumbers.
  • Heat cucumbers to a low boil, stirring occasionally; remove from heat.
  • Spoon cucumbers into sterilized pint sized canning jars.
  • Pour syrup over cucumbers to cover, leaving 1/2 inch head space.
  • Wipe jar rims with a damp cloth, put on lids and bands.
  • Invert jars, until cooled, to seal; store in refrigerator.

Nutrition Facts : Calories 59.2, Fat 0.2, Sodium 839.3, Carbohydrate 14.1, Fiber 0.3, Sugar 12.9, Protein 0.4

HOMEMADE BREAD AND BUTTER PICKLES



Homemade Bread and Butter Pickles image

Provided by Tyler Florence

Categories     side-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 10

5 pickling cucumbers (about 4 inches long)
4 slices fresh horseradish, peeled and cut into 1/2-inch slices
4 sprigs fresh dill weed
1 cup white vinegar
1 cup sugar
3 cups water
4 cloves garlic, peeled
2 tablespoons pickling spice
2 teaspoons turmeric
Kosher salt and freshly ground black pepper

Steps:

  • Wash cucumbers, slice into 1/4-inch thick rounds, and place in a heated, sterilized mason jar with horseradish and fresh dill weed.
  • Set a large pot over medium heat and add vinegar, sugar, water, garlic and pickling spices. Bring the brine to a boil then pour over cucumbers and horseradish in still-hot mason jar and seal lid. Allow to cool to room temperature before refrigerating. You can serve once chilled, but for best flavor serve after the pickles have been left overnight.

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.

FAVORITE BREAD & BUTTER PICKLES



Favorite Bread & Butter Pickles image

I made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles, too. I think you'll enjoy them as much as we do! -Linda Weger, Robinson, Illinois

Provided by Taste of Home

Time 55m

Yield 11 pints.

Number Of Ingredients 12

20 cups sliced cucumbers (about 12 medium)
3 cups sliced onions (about 4 medium)
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
3 quarts ice water
1/2 cup canning salt
6 cups sugar
6 cups white vinegar
3 tablespoons mustard seed
3 teaspoons celery seed
1-1/2 teaspoons ground turmeric
1/4 teaspoon plus 1/8 teaspoon ground cloves

Steps:

  • Place cucumbers, onions and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 3 hours., Rinse vegetables and drain well. Pack vegetables into eleven hot 1-pint jars to within 1/2 in. of the top., In a Dutch oven, bring sugar, vinegar, mustard seed, celery seed, turmeric and cloves to a boil. Carefully ladle hot liquid over vegetable mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 60 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 645mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.

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 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

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

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