Recipe For Bread And Butter Pickles Canned

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.

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.

BREAD AND BUTTER PICKLES - CANNED

Steps:

• Thinly slice cucumbers and combine with onions, peppers, and salt.
• Cover and let sit 12 hours or add 2 trays of ice cubes and let set 3 hours.
• Drain well.
• Combine sugar, vinegar, tumeric, mustard seed, celery seed in large saucepan and bring to a boil.
• Add veggies and return to full boil.
• Pack in hot sterilized jars, add 1/4 tsp alum if you like to keep crispier.
• Process in hot water bath for 10 minutes.
• I dont use alum and I buy Ball pickling Lime which I soak the cucumbers in for 12-24 hours before proceeding with the recipe.
• They are always crispier that way but bread and butter pickles are good soft too so dont worry about it if you prefer not to use lime or alum.

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.

EASY BREAD AND BUTTER PICKLES

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.