Homemade Bread And Butter Pickles Recipes

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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

EASY BREAD AND BUTTER PICKLES



Easy Bread and Butter Pickles image

These pickles are so much better tasting then the kind you buy in a jar. Fresh from the stove and chilled in the refrigerator to your table for your summer evening barbeque. Prep time does not include chill time.

Provided by Karen From Colorado

Categories     Lunch/Snacks

Time 25m

Yield 4 Cups

Number Of Ingredients 10

8 small pickling cucumbers, unpeeled and cut into 1/4 inch thick slices
1 medium onion, cut in half and thinly sliced
1 cup cider vinegar
3/4 cup sugar
4 1/2 teaspoons kosher salt
2 teaspoons mustard seeds
1/2 teaspoon dry mustard
1/2 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon celery seed

Steps:

  • Combine cucumbers, onion, vinegar, sugar, salt, mustard seeds, dry mustard, turmeric, crushed red pepper, and celery seeds; heat to boiling over high heat, stirring occasionally.
  • Boil 1 minute, stirring frequently.
  • Pour cucumber mixture into a large bowl; cool to room temperature, stirring occasionally.
  • Cover and chill overnight before serving.
  • You can spoon cooled cucumbers and their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks.

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



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.

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.

QUICK BREAD-AND-BUTTER PICKLES



Quick Bread-and-Butter Pickles image

Make your own sweet pickled Kirby cucumbers in no time.

Provided by Food Network Kitchen

Time 45m

Yield 4 1/2 cups

Number Of Ingredients 10

1/2 cup light brown sugar
1 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/4 teaspoon whole allspice
1/4 teaspoon ground turmeric
1 clove garlic, peeled and cracked
1 small onion, thinly sliced
Kosher salt
4 Kirby cucumbers, unpeeled, sliced into 1/8-inch rounds
1 cup distilled white vinegar

Steps:

  • Bring the sugar, mustard seeds, celery seeds, allspice, turmeric, garlic, onion, 3 teaspoons salt and 1 cup water to a boil in a small saucepan. Place the cucumbers in medium bowl. Pour the hot spice mixture over the cucumbers, then stir in the vinegar. Let cool to room temperature, about 30 minutes. Serve, or refrigerate in an airtight container for up to 2 weeks.

BREAD AND BUTTER PICKLES II



Bread and Butter Pickles II image

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

25 cucumbers, thinly sliced
6 onions, thinly sliced
2 green bell peppers, diced
3 cloves garlic, chopped
½ cup salt
3 cups cider vinegar
5 cups white sugar
2 tablespoons mustard seed
1 ½ teaspoons celery seed
½ teaspoon whole cloves
1 tablespoon ground turmeric

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-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

COLORFUL BREAD-AND-BUTTER PICKLES



Colorful Bread-and-Butter Pickles image

Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Bread-and-butters are tart, sweet, and slightly addictive-making for a great side to any burger or sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 quarts

Number Of Ingredients 7

2 pounds kirby cucumbers
1 medium onion
2 tablespoons coarse salt
2 cups cider vinegar
1 cup sugar
1 tablespoon yellow mustard seed
1/2 teaspoon celery seed

Steps:

  • Cut cucumbers and onion into 1/8-inch thick slices, and transfer to a colander set in a bowl. Toss well with the salt. Refrigerate 1 hour. Rinse well, and drain. Pat dry between paper towels. Transfer cucumbers and onion to a large bowl.
  • Bring vinegar, sugar, mustard seed, and celery seed to a boil in a medium saucepan, stirring. Reduce heat; simmer 4 minutes. Let cool slightly, 10 minutes.
  • Pour brine over vegetables; let cool completely, about 30 minutes. Transfer to airtight containers.

BREAD-AND-BUTTER PICKLES



Bread-and-Butter Pickles image

Provided by Kevin West

Categories     Vegetable     Appetizer     Side     Fourth of July     Picnic     Vegetarian     Backyard BBQ     Cucumber     Summer     Vegan     Coriander     Chile Pepper     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 quarts

Number Of Ingredients 11

2 1/2 pounds kirby cucumbers, cut crosswise into 1/4" rounds (about 8 cups)
2 cups thinly sliced red onions
1/3 cup pickling salt
2 cups apple cider vinegar
1 1/4 cups (packed) light brown sugar
1 tablespoon grated peeled fresh ginger
1 tablespoon turmeric
1 tablespoon yellow mustard seeds
1 1/2 teaspoons coriander seeds
1 teaspoon celery seeds
2 Fresno chiles or red jalapeños, pricked with a toothpick

Steps:

  • Toss together cucumbers, onions, and salt in a large bowl. Add 3 cups ice; set aside for 2 hours. Drain; rinse well and drain again.
  • Combine vinegar and the remaining ingredients with 1 cup water in a large pot; bring to a boil, stirring to dissolve sugar. Add cucumbers and onions; return to a boil.
  • Ladle hot vegetables and pickling liquid into 2 clean, hot 1-quart jars, dividing equally. Press vegetables to completely submerge in liquid, leaving 1/2" space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes.

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.

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