Diabetic Bread And Butter Pickles
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.
Time: 25 minutes
- 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
Number Of Ingredients: 11
- garlic clove
- pickling salt
- ice cubes
- cider vinegar
- mustard seeds
- celery seed
- sugar twin
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.
Recipe From food.com
Provided by DotM7037
Yield 2 quarts
- 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.
Number Of Ingredients: 11
- 4 cups cucumbers, sliced 1/8 in. thick
- 1 cup sliced onion
- 1 garlic clove
- 2 tablespoons pickling salt
- 2 cups ice cubes
- 1 cup cider vinegar
- 1 cup water
- 1 1/2 teaspoons mustard seeds
- 1 teaspoon celery seed
- 1/2 teaspoon turmeric
- 10 (1 g) packets Sugar Twin
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
Recipe From tasteofhome.com
Provided by Taste of Home
Yield 7 pints.
- 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.
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
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