Gram Millers Bread And Butter Pickles Recipes

GRAM MILLER'S BREAD AND BUTTER PICKLES

Steps:

• Mix cucumbers and onions together in a bowl. Stir in salt and let sit for 2 hours.
• Stir vinegar, water, sugar, celery seed, mustard seed, ginger, and turmeric together in a saucepan over medium-high heat. Bring to a boil; add cucumber mixture and continue to boil until cucumbers and onions are tender, about 5 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the hot cucumber mixture 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.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.

GRAM MILLER'S BREAD AND BUTTER PICKLES

Steps:

• Mix cucumbers and onions together in a bowl. Stir in salt and let sit for 2 hours.n
• Stir vinegar, water, sugar, celery seed, mustard seed, ginger, and turmeric together in a saucepan over medium-high heat. Bring to a boil; add cucumber mixture and continue to boil until cucumbers and onions are tender, about 5 minutes.n
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the hot cucumber mixture 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.n
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.n
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.n

BREAD AND BUTTER PICKLES

Steps:

• Slice cukes, onions and peppers thin.
• Add 1/2 cups of salt and 1 quart of water.
• Let stand 3 hours.
• Drain well.
• Add rest of ingredients and scald, but do not boil for 30 minutes.
• Put into prepared jars.

WATERMELON RIND BREAD AND BUTTER PICKLES

Steps:

• To prepare the melon, use a spoon to scrape away all the pink.
• Cut away the rind with a knife (this is fastest if you cut the melon into 3-inch squares).
• Cut rind into strips, cubes, or chunks.
• Layer the MELON and onion with salt in a large bowl; cover with ice cubes.
• Let stand 1 1/2 hours.
• Drain and rinse.
• Combine remaining ingredients in a large pan and bring to a boil over medium-high heat.
• Add the MELON and onions and return to a boil.
• Pack hot PICKLES into hot, sterile jars, leaving 1/4-inch head space.
• Fit with lids.
• Process in boiling water for 10 minutes.