Sugar Free Refrigerator Bread Butter Pickles Recipes

SUGAR-FREE BREAD AND BUTTER PICKLES

Steps:

• Prepare the cucumbers - wash thoroughly removing any dirt from the skin of the cucumbers. Remove a thin (1/16 inch) slice from the blossom end of each cucumber and discard.
• Slice cucumbers into rounds approximately ¼ inch thick.
• Prepare the onion - peel the onion and slice into ¼ inch thick slices. Separate the onion rings.
• Place the cucumbers and onions in a large bowl and sprinkle with the salt. Toss so that the salt is distributed throughout the vegetables. Allow to stand at room temperature for two hours.
• Drain the cucumbers and onions in a colander. Rinse thoroughly and drain again. Spread the vegetables on a double thickness of paper towels and pat dry with additional paper towels.
• Prepare 3 pint (or 6 half-pint) jars by washing in hot soapy water and rinsing well. Prepare lids and rings according to manufacturer's directions.
• Fill a boiling water canner ¾ full with water. Add the clean jars to the canner and bring to the boil. Keep lids warm in a pan of barely simmering water.
• Meanwhile, combine the vinegar, sugar substitute, mustard seed, celery seed, turmeric, and cloves in a large saucepan. Bring to a boil over medium-high heat.
• Add the cucumbers and onions and allow the mixture to return to a boil.
• Working with one jar at a time, use a slotted spoon to pack vegetables into hot jars filling to ¼ inch of tops. Ladle in pickling liquid to cover the vegetables.
• Wipe the jar rim with a moistened paper towel and apply a canning lid and ring. Rings should be just fingertip tight. Return the filled jar to the canner and continue until all jars are packed.
• When all jars are filled, lower the jars into the boiling water canner. Water should cover the tops of the jars by 1 to 2 inches. Cover the canner and bring the water to a gentle boil. Process for 15 minutes.
• Remove jars from the canner and place on a towel to cool completely. After the jars are cool, check to make sure the seals are complete.
• Store in a cool, dark place for up to one year. Refrigerate jars after opening.

SUGAR FREE REFRIGERATOR BREAD & BUTTER PICKLES

Steps:

• Put the salt and spices in the jar. Add layers of cucumber chunks and onions. Fill to within 1/2 inch of the top. Mix vinegar and Splenda. Pour over cucumbers and onions to cover. You may need a little more of the Splenda Vinegar mix to cover the vegetables if they aren't packed tightly in the jar. Add lid and ring and shake to distribute the spices and salt. Refrigerate for 7 days, shaking jar for a few seconds each day. These will keep for at least 4 months in the refrigerator.

REFRIGERATOR BREAD & BUTTER PICKLES

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 liquid from the cucumber mixture, rinsing well to remove excess salt. Stir the 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. (Yummy within hours!).