SWEET-AND-SPICY BREAD-AND-BUTTER PICKLES
You'll want to put these pickles on every sandwich and burger you make.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 6 cups
Number Of Ingredients 11
Steps:
- To draw out excess liquid and increase crunch, toss cucumbers and onion with salt in a large colander. Add ice, and toss again. Place over a bowl, and refrigerate, tossing occasionally, for 3 hours. Drain. Rinse well, and drain again.
- Bring vinegar, sugar, mustard and celery seeds, peppercorns, turmeric, and red-pepper flakes to a boil in a saucepan. Add cucumbers and onion. Return to a boil (if using squashes, add them, then remove from heat; do not return to a boil).
- Ladle into 3 hot sterilized pint jars, leaving about 1/2 inch below each jar's neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops. Using tongs or a jar clamp, transfer jars to a rack in a large canning pot or a large, deep pot filled with hot water, being sure to keep jars upright at all times. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover with water by 1 inch. Cover pot, and bring to a boil. Process jars in boiling water for 10 minutes. Let cool. Press down on each lid. If lid pops back, it's not sealed; refrigerate unsealed jars immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place for up to 1 year.
GRANNY'S BREAD AND BUTTER PICKLES RECIPE
These bread and butter pickles are a perfect balance of sweet and tangy flavors. Perfect for topping your favorite burgers or adding to salads.
Provided by Grow a Good Life
Categories Canning
Time 3h50m
Number Of Ingredients 10
Steps:
- Wash cucumbers, cut into 1/4-inch slices discarding ends. Peel and thinly slice onions. Combine sliced cucumber and onions a large bowl.
- Sprinkle canning salt over the top of the cucumbers and onions, cover with ice and water, and let stand for 3 hours.
- Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
- Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot.
- In a large pot, combine sugar, mustard seed, celery seed, ground turmeric, peppercorns, and vinegar. Heat just to a boil.
- Drain and rinse the cucumber and onions under fresh water. Add the drained cucumber and onion slices to the large pot and return to boil. Reduce heat and keep warm as you fill your jars.
- Spread a kitchen towel on the counter. Use the jar lifter to remove a hot jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner, so they stay warm.
- Use your canning funnel and ladle to pack the hot cucumbers and onions loosely into the jar. Ladle the hot brine over the pickles, and maintaining a 1/2 inch headspace.
- Run the bubble popper through the jar to release any trapped air bubbles. Make sure all the pickles are submerged under the brine. Remove any that stick out, and adjust the headspace again if needed.
- Wipe the rim to remove any residue, center a lid on the jar, and screw on a band until it is fingertip tight. Use your jar lifter to place the jar back into the canner, and repeat with the remaining jars.
- Once all the jars are in canner, adjust the water level so it is 2 inches above the jar tops.
- Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling and process pickles for 10 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Note).
- When processing time is complete, turn off heat, remove the cover, and allow the canner to cool down and settle for about 5 minutes.
- Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
- Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
- After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a week.
- Remove the screw on bands and wash the jars. Label and date the jars. Store in a cool, dark location. Allow 4-5 weeks for the pickles to develop their flavor. Use within a year. Yields about 5 pints depending on the size of your cucumbers.
Nutrition Facts : ServingSize 1 ounce, Calories 5 kcal, Carbohydrate 1 g, Protein 0.2 g, Sodium 245 mg, Fiber 1 g, Sugar 1 g
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.
BREAD AND BUTTER PICKLES II
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
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
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
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.
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- Start by combining cucumber, onions and salt in a non-reactive glass or stainless steel bowl. Toss the vegetables in the salt to fully coat and let them sit for 2 hours.
- In a stainless steel saucepan, combine the remaining ingredients including vinegar, sugar, mustard seed, celery seed and ground turmeric. Note that all the salt in the recipe is used to soaking the cucumbers and is not added to the pickling brine.
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- Wash and sterilize canning jars. Note: I have various sized jars but two 16 ounce-sized jars will work.
- On a large cutting board slice the cucumbers into 1/4" slices using a chef knife or a crinkle-cut slicer.
- Put the cucumbers in a large bowl and add the salt. Stir well to combine, then place in the refrigerator for one hour.
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- Slice your cucumbers. I like mine fairly thick. Almost 1/4". But the traditional way is to slice them very thin.
- Combine your sliced cucumbers with onions in a bowl. Sprinkle with ¼ cup of pickling salt and toss. Mix in a tray of ice cubes and let sit for 3 hours. (this sucks out the moisture from the cucumbers so they turn into crispier pickles.)
- Rinse, rinse, rinse your cucumbers! Soak them in water and then rinse them again. You want to get rid of as much salt as possible otherwise your pickles will taste salty.
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- Combine the cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move the cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return the cucumbers to bowl. Add the onion to the bowl.
- Combine the sugar and the remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour the hot vinegar mixture over the cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.
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- Rinse the cucumbers and onions and then place in a single layer on a couple of sheet pans lined with paper towels. Cover with another layer of paper towels and let dry overnight.
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