OLD FASHIONED BREAD AND BUTTER PICKLES
Provided by Elise
Number Of Ingredients 12
Steps:
- In a large bowl, toss together, cucumbers, onions, and salt
- Add ice, and toss a bit to combine
- Let sit in refrigerator for several hours or overnight
- Drain and rinse cucumbers and onions
- Combine remaining ingredients except garlic, in a large sauce pan
- Bring to a boil, and reduce to simmer for 3-5 minutes
- Pack cucumbers and onions into clean jars
- Pour brine over each jar filling to about 1/2 inch from the top
- Fit with clean lids and bands
- Inversion seal by inverting jars for 2 minutes before turning right side up and letting cool. Then let jars pickle for 7 days before opening
- Or water bath can by fitting a waterbath canner with bottom insert, placing jars inside, spacing so that they don't touch each other, and filling canner with warm water at least an inch over the top of the jars.
- Bring to a rolling boil, and continue boiling for 10 minutes
- Let cool before opening canner.
- Enjoy!
OLD FASHIONED BREAD AND BUTTER PICKLES FOR CANNING
There is nothing better than an old fashioned bread and butter pickles. Luckily this bread and butter pickles recipes is easy to make containing many ingredients from the pantry. Canning bread and butter pickles creates a shelf stable item which can be enjoyed well into the winter months.
Provided by Ann Accetta-Scott
Categories Canning
Time 4h50m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
GRANNY'S BREAD AND BUTTER PICKLES
Old fashioned bread and butter pickles are easy to make and a great way to preserve the summer cucumber harvest.
Provided by Angi Schneider
Time 3h40m
Number Of Ingredients 10
Steps:
- Slice the cucumbers, onions and peel the garlic
- Put cucumbers, onions, and peeled garlic in a big bowl.
- Sprinkle the canning salt over them and then covered them with a clean towel.
- Put ice on the towel.
- Let it sit for about 3 hours.
- After 3 hours make a brine out of the vinegar, cider vinegar, sugar, mustard seed, celery seed and turmeric. Bring to a boil in a large pot.
- Pour the now salted water off the cucumbers and rinse them just a bit.
- Put the cucumbers, onions and garlic in the pot with the brine and bring back to boil for 90 seconds.
- Ladle into hot jars and put on lids.
- Process for 10 minutes for pints and 20 minutes for quarts in a water bath canner.
BREAD AND BUTTER PICKLES I
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
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
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
Provided by Taste of Home
Time 45m
Yield 7 pints.
Number Of Ingredients 9
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.
CLASSIC CRISP BREAD AND BUTTER PICKLES
Classic 'bread and butter' pickles are perfect with lunches, picnics and barbecues.
Provided by Ball
Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes
Yield 28
Number Of Ingredients 12
Steps:
- Combine cucumber and onion slices in a large bowl, layering with salt: cover with ice cubes. Let stand 11/2 hours. Drain; rinse; drain again.
- Combine remaining ingredients except Pickle Crisp in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil.
- Pack hot pickles and liquid into hot jars, 1/2-inch headspace. Add rounded 1/8 tsp Pickle Crisp® Granules to each jar. Remove air bubbles. Adjust two-piece caps.
- Process 10 minutes in a boiling-water canner, adjusting for altitude.
Nutrition Facts : Calories 83.8 calories, Carbohydrate 20.2 g, Fat 0.4 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 1980.1 mg, Sugar 16.8 g
YOUR CLASSIC BREAD-AND-BUTTER PICKLES
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.
FAVORITE BREAD & BUTTER PICKLES
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
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.
HERITAGE BREAD AND BUTTER PICKLE - PICKLED CUCUMBER AND ONIONS
An easy and old fashioned pickle that takes its name from the fact that this pickle goes so well with simple bread and butter, or sandwiches. This pickle must be stored in a DARK place, or the cucumbers will lose their colour, and it is best eaten after 2 months. I always try to have a jar or two of this colourful and tangy pickle tucked away in my pantry - as it makes fabulous sandwiches for teatime or picnics, as well as being an ideal accompaniment for simple suppers and light toasted snacks. This recipe is ideal when cucumbers are cheap or you have a glut in your garden. If you don't have time to wait before eating this, I also have a "quick" recipe for this type of pickle posted on Zaar: Recipe #245742 .
Provided by French Tart
Categories Onions
Time 1h10m
Yield 2-3 Jars
Number Of Ingredients 7
Steps:
- Layer the sliced onions and cucumber in a large non-metallic bowl - sprinkling each layer with the salt.
- Leave for one hour and then drain and rinse thoroughly.
- Put the vinegar, sugar, celery and mustard seeds into a large saucepan and heat gently, stirring all the time until the sugar has dissolved. Then bring it to a rapid boil and boil for 3 minutes.
- Pack the cucumbers and onions into pre-heated and sterilised jars - then pour over the hot vinegar mixture, making sure that it covers the vegetabes.
- Seal immediately with sterilised and vinegar proof lids.
- Keep in a DARK and COOL storage area for 2 months before using.
- Use this pickle for: bread and butter, sandwiches, salads, toasted snacks, cheese, cold meats and pies. Ideal for picnics.
Nutrition Facts : Calories 512, Fat 1.4, SaturatedFat 0.3, Sodium 10493.5, Carbohydrate 117.2, Fiber 5.8, Sugar 93.1, Protein 5.6
GREAT GRANDMA'S BREAD AND BUTTER PICKLES
This was my Great Grandmother Catherine's recipe, I have not tried to make these myself but wanted to post the recipe so that I wouldn't lose it.
Provided by GotBoxer
Categories For Large Groups
Time 2h
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- First layer cucumbers and onions and sprinkle with salt, then pour on ice water.
- Let stand atleast 2 hours and drain well.
- Mix remaining ingredients and bring to a boil.
- Drop in cucumbers and onions, cook until almost transparent - about 5 minutes hard boiling.
- Place hot mixture into sterilized jars, place lids and allow to cool.
Nutrition Facts : Calories 129.2, Fat 0.2, Sodium 1891.5, Carbohydrate 31.3, Fiber 0.8, Sugar 28.6, Protein 0.7
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