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.
DEB'S BREAD AND BUTTER PICKLES
This pickle recipe was handed down to me. I have been making these for at least 20 years from cucumbers my Dad grows in his garden. I give them to friends and family and have trouble keeping up with the orders. The recipe is the star here as these are the best bread and butter pickles I've ever found. These don't need to be refrigerated until you open a jar.
Provided by droseboom
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P14DT3h30m
Yield 50
Number Of Ingredients 10
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.
Nutrition Facts : Calories 115.9 calories, Carbohydrate 28.5 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 5.5 mg, Sugar 26 g
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
These homemade sliced gherkins are addictively sweet and salty - make a batch and enjoy in burgers, salads, or with cold meats
Provided by Jennifer Joyce
Categories Condiment
Time 20m
Yield Makes 500ml
Number Of Ingredients 9
Steps:
- Put the cucumbers, onion slices and salt in a sieve set over a bowl, and cover with ice and something to weigh it down. Let stand for 1-2 hrs in the fridge, then drain well. (This helps to push the water out of the cucumber, which means it will stay crunchy later when brined.)
- Meanwhile, put the vinegar, 200ml water, the sugar, turmeric, celery seeds, chilli flakes and mustard seeds in a small saucepan over a medium heat. Bring to the boil and simmer for 5 mins. Remove from the heat and leave to cool to room temperature. Put the cucumber and onion mixture in a 500ml- capacity jar or sealable plastic container, pour over the brining liquid, cover and seal. Chill for at least 3 hrs. Will keep in the fridge for 2 weeks.
Nutrition Facts : Calories 16 calories, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Sodium 0.4 milligram of sodium
BREAD AND BUTTER PICKLES
These crisp, sweet pickles are a welcome accompaniment to sandwiches and salads. When you've eaten the pickles, use the pickling liquid to add zing to dressing for potato or pasta salad.
Provided by Splenda
Categories Splenda® Original Sweetener
Time 3h15m
Number Of Ingredients 9
Steps:
- To prepare for water-bath canning:
- Wash 3 pint jars and lids in hot soapy water; rinse with warm water.
- Fill canning pot half full of water; add jars and water to cover. Bring water to a boil, reduce heat and simmer.
- Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use.
- Remove and drain jars and lids, one at a time, as needed for filling.
- To make the pickles:
- Place cucumbers and onions in a glass bowl. Sprinkle with the salt and toss to combine. Let stand at room temperature 2 hours. Drain vegetables, rinse, and drain again. Blot dry using paper towels.
- In a large, heavy stock pot, combine vinegar, Splenda Sweetener, mustard seeds, celery seeds, turmeric, and cloves. Bring to a boil over medium-high heat. Add cucumbers and onions and return to a boil.
- To can the pickles:
- Pack hot vegetables immediately into prepared jars using a slotted spoon, leaving ½" of headspace at top of jars. Ladle pickling liquid into jars, leaving ½" of headspace.
- Wipe jar rims and threads. Cover with 2-piece lids; tighten bands.
- Place jars on rack in canning pot. (Water must cover jars by at least 1"; add boiling water, if necessary.) Cover; bring water to a gentle boil.
- Process for 15 minutes. Remove jars and place upright on a towel to cool completely.
- After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
- Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.
Nutrition Facts : Calories 15 calories
SUGAR-FREE BREAD AND BUTTER PICKLES
Sugar-free bread and butter pickles using sugar substitute. A delicious combination of cucumbers and onions in a tangy-sweet pickling solution.
Provided by Lana Stuart
Categories Canning and Preserving
Time 2h50m
Number Of Ingredients 9
Steps:
- Prepare the cucumbers - wash thoroughly removing any dirt from the skin of the cucumbers. Remove a thin (1/16 inch) slice from the blossom end of each cucumber and discard.
- Slice cucumbers into rounds approximately ¼ inch thick.
- Prepare the onion - peel the onion and slice into ¼ inch thick slices. Separate the onion rings.
- Place the cucumbers and onions in a large bowl and sprinkle with the salt. Toss so that the salt is distributed throughout the vegetables. Allow to stand at room temperature for two hours.
- Drain the cucumbers and onions in a colander. Rinse thoroughly and drain again. Spread the vegetables on a double thickness of paper towels and pat dry with additional paper towels.
- Prepare 3 pint (or 6 half-pint) jars by washing in hot soapy water and rinsing well. Prepare lids and rings according to manufacturer's directions.
- Fill a boiling water canner ¾ full with water. Add the clean jars to the canner and bring to the boil. Keep lids warm in a pan of barely simmering water.
- Meanwhile, combine the vinegar, sugar substitute, mustard seed, celery seed, turmeric, and cloves in a large saucepan. Bring to a boil over medium-high heat.
- Add the cucumbers and onions and allow the mixture to return to a boil.
- Working with one jar at a time, use a slotted spoon to pack vegetables into hot jars filling to ¼ inch of tops. Ladle in pickling liquid to cover the vegetables.
- Wipe the jar rim with a moistened paper towel and apply a canning lid and ring. Rings should be just fingertip tight. Return the filled jar to the canner and continue until all jars are packed.
- When all jars are filled, lower the jars into the boiling water canner. Water should cover the tops of the jars by 1 to 2 inches. Cover the canner and bring the water to a gentle boil. Process for 15 minutes.
- Remove jars from the canner and place on a towel to cool completely. After the jars are cool, check to make sure the seals are complete.
- Store in a cool, dark place for up to one year. Refrigerate jars after opening.
Nutrition Facts : ServingSize 0.25 cup, Calories 33 kcal, Carbohydrate 7 g, Sodium 583 mg, Sugar 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Fiber 1 g, UnsaturatedFat 2 g
MY WONDERFUL BREAD AND BUTTER PICKLES!!!
I thought I lost my recipe and almost had a heart attack!! So here it is. I've been making this for years and every single one who tries the pickles absolutely love them. I hope you do too!
Provided by Chill
Categories Vegetable
Time 4h15m
Yield 7 pints
Number Of Ingredients 10
Steps:
- Wash cucumbers thoroughly using a vegetable brush and drain on a rack.
- Slice unpeeled cucumbers into 1/8-1/4" thick slices. I use a food processor for this step.
- Add onions and garlic.
- Add salt and mix thoroughly.
- Cover with ice cubes, allow to sit for 3 hours.
- Drain thoroughly, remove garlic.
- Combine sugar, spices and vinegar.
- Heat just to a boil.
- Add cucumbers and onions and heat 5 minutes.
- Pack loosely into clean, pint jars. Adjust lids.
- Process in a boiling waterbath for 5 minutes.
- Start to count processing time as soon as the water returns to boiling.
- Times are approximate.
Nutrition Facts : Calories 582.5, Fat 1.1, SaturatedFat 0.2, Sodium 5399.8, Carbohydrate 142.7, Fiber 2.2, Sugar 134.3, Protein 2.6
DIABETIC BREAD AND BUTTER PICKLES
I like this recipe a lot. It is one of the most crispy bread and butter pickles I have ever made my husband likes them also and I will continue making this year by year.
Provided by DotM7037
Categories < 30 Mins
Time 25m
Yield 2 quarts
Number Of Ingredients 11
Steps:
- Combine cucumber, onion and garlic in a bowl.
- Sprinkle with pickling salt, cover with ice cubes and let stand at least 6 hours or overnight.
- Drain well.
- Combine vinegar, water, mustard seed, celery seed and tumeric in a large saucepan.
- Bring to a boil and add drained cucumber mixture; return to boil and cook 2 minutes.
- Discard garlic clove.
- Stir in sweetner and put in sterilized jars.
Nutrition Facts : Calories 127.6, Fat 1.3, SaturatedFat 0.2, Sodium 7017.5, Carbohydrate 23.3, Fiber 2.8, Sugar 11.8, Protein 3.1
OLD FASHIONED BREAD AND BUTTER PICKLES FOR CANNING
There is nothing better than an old fashioned bread and butter pickles. Luckily this bread and butter pickles recipes is easy to make containing many ingredients from the pantry. Canning bread and butter pickles creates a shelf stable item which can be enjoyed well into the winter months.
Provided by Ann Accetta-Scott
Categories Canning
Time 4h50m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
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BREAD & BUTTER PICKLES RECIPE | EATINGWELL
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Total Time 25 minsCalories 7 per serving
- Divide cucumber slices among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1/2 teaspoon pickling spice and 1/2 teaspoon turmeric to each jar.
- Combine vinegar, 3 cups water, sugar and salt in a large saucepan. Bring to a boil and stir until the sugar and salt dissolve. Boil for 2 minutes. Remove from the heat.
- Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the cucumbers completely. (Discard any leftover brine.(
- Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.
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