Honeyed Bread And Butter Pickles Recipes

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 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.

HONEYED BREAD AND BUTTER PICKLES

Steps:

• Cut off the blossom end of each cucumber; cut into 1/4-inch rounds.
• Cut the onions in half lengthwise and thinly slice them into half circles.
• Put the cucumbers and onions into a large bowl and sprinkle with 1/4 cup of kosher salt, tossing to combine. Cover with a layer of ice cubes and refrigerate for 8 hours or overnight.
• Pick out any unmelted ice, drain well, and rinse under cold running water. Toss with the mustard seeds, celery seeds, and red pepper flakes and set aside.
• In a non-reactive pot, combine the vinegar, 1 and 1/2 cups water, the honey, turmeric, mustard powder, and the remaining 1 tablespoon kosher salt. If pasteurizing, bring the mixture to 160º to 180º on a candy thermometer. If processing, bring to a full boil.
• Working quickly, pack the cucumbers and onions into the jars (not too tightly), leaving 1" headspace. Ladle the hot vinegar mixture into the jars, leaving 1/2" headspace at the top. Use a chopstick to remove air bubbles around the inside of each jar. Use a damp paper towel to wipe the rim of each jar to remove any brine which may have gotten on the rim, then put a flat lid and ring on each jar, adjusting the ring so that it's just finger-tight. Place the jars in the water bath, making sure they are covered by at least 1" of water.
• If pasteurizing, bring the water in the pot to 180ºF, and keep it there, adjusting the burner as necessary, for 30 minutes (use a candy thermometer to monitor the temperature). Any time the water spends below 180ºF must be added to the pasteurizing time so that the water is at 180ºF for a total of 30 minutes.
• If processing, bring to a full boil and process for 15 minutes.
• Remove the jars from the water bath, place on a folded towel, and do not disturb for 12 hours.
• Check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn't sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.

BREAD-AND-BUTTER PICKLES

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.

BREAD AND BUTTER PICKLES I

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.

DEEP FRIED PICKLES (BREAD AND BUTTER) WITH HONEY MUSTARD DIPPING

Steps:

• FOR THE SAUCE.
• In a small bowl, stir together sour cream, mustard, mayo, and honey until smooth. Refrigerate until ready to use).
• FOR PICKLES.
• In a heavy pot, heat 2 inches of vegetable oil to 360 degrees.
• Put the flour in one bowl, the beaten eggs in a second bowl, and the cornmeal in a third bowl. Season the flour and cornmeal with salt and pepper.
• Dip the pickles first in the flour, shaking off excess; dip into beaten egg, then dredge in the cornmeal to coat. Lay on a baking sheet.
• When all the pickles are coaed, fry them in batches in the hot oil about 30 seconds or until brown.
• Using a slotted spoon, transfer fried pickles to a paper towel-lined plate to drain.
• Serve pickles hot with dipping sauce.

BREAD-AND-BUTTER PICKLES

Steps:

• In a large bowl, toss the cucumbers and salt and let stand for 4 hours or, refrigerated, overnight.
• Have ready 8 hot, sterilized pint (2-cup) jars and lids. (See pickled peppers for sterilizing instructions.) Place the cucumber slices and their liquid in a large kettle and add remaining ingredients. Place over high heat and bring just to a boil. Remove from heat. Gently pack the cucumbers into the jars, leaving 1/4inch of space below the lip. Pour enough liquid into the jars to cover the ingredients. Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
• Fill a large kettle fitted with a rack halfway with water and bring to a boil. Meanwhile, bring a teapot full of water to a boil. Place the filled jars on the rack (do not let them touch -- work in batches if necessary) and pour in boiling water from the teapot until jar tops are covered by 2 inches. Bring to a boil and boil 10 minutes.
• Using tongs, remove jars from the kettle. Using potholders, tighten lids. Allow to cool. Store in a cool, dark place.