Diabetic Bread And Butter Pickles Recipes

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.

DEB'S BREAD AND BUTTER PICKLES

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.

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 & BUTTER PICKLES

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.

BREAD AND BUTTER PICKLES

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.

SUGAR-FREE BREAD AND BUTTER PICKLES

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.

MY WONDERFUL BREAD AND BUTTER PICKLES!!!

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.

DIABETIC BREAD AND BUTTER PICKLES

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.

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.