Aunt Mays Bread And Butter Pickles Recipes

BREAD AND BUTTER PICKLES II

Bread and Butter Pickles II image

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

Ingredients

25 cucumbers, thinly sliced
6 onions, thinly sliced
2 green bell peppers, diced
3 cloves garlic, chopped
½ cup salt
3 cups cider vinegar
5 cups white sugar
2 tablespoons mustard seed
1 ½ teaspoons celery seed
½ teaspoon whole cloves
1 tablespoon ground turmeric

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

AUNT MAY'S BREAD AND BUTTER PICKLES RECIPE

Aunt May's Bread and Butter Pickles Recipe image

Provided by á-2163

Number Of Ingredients 8

Ingredients

-6 Onions
-6 Quarts sliced cucumbers [ 2 pints or 4 cups = a quart ]
-1 Cup of Kosher salt
-1 - ½ Quarts of white vinegar
-6 cups sugar
-1/3 cup Mustard seed
-1 - ½ Tbsp. whole Celery seed
-¼ Tsp. Cayenne

Steps:

-Slice onions and cucumbers to the desired thickness -Stack in layers in large pot, [ cucumbers / onions and sprinkle each layer with salt ] -Let stand for 3 hours, Cover with towel, salt will remove water from cucumbers [ outside the house ] -After 3 hours drain in colander -Combine vinegar, sugar, mustard seed, Celery seed and Cayenne in a large pot, bring to a boil for 5 minutes / Add cucumbers and onions, heat to simmering point, make sure mixture is very hot -Pack in hot sterilized pint jars / seal at once while hot -After caps have "popped" and jars cool down - Remove ring, clean exterior of jar, dry and reassemble

AUNT ROSE'S REFRIGERATOR PICKLES

Aunt Rose's Refrigerator Pickles image

This is a great refrigerator pickle recipe. In just 24 hours you have great tasting bread-and-butter-style pickle. I grow my own pickles during the summer and love to make these for my friends and family! They never last the full 3 weeks of the refrigerator shelf life!

Provided by Clark Hamblen

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P1DT20m

Yield 20

Number Of Ingredients 8

Ingredients

3 long pickling cucumbers, thinly sliced
1 red bell pepper, finely chopped
1 sweet onion, finely chopped
1 tablespoon salt
2 teaspoons celery seed
¾ cup white sugar
½ cup white wine vinegar
5 half pint canning jars with lids and rings

Steps:

Place cucumber slices, red bell pepper, and onion into a large bowl. Mix in salt and celery seed and let the vegetable stand at room temperature for 1 hour, stirring occasionally. Mix sugar and vinegar in a bowl, stirring until the sugar dissolves, and pour the mixture into the vegetables. Stir again.
Spoon the pickles into the canning jars and pour any excess liquid over the pickles. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in refrigerator for 3 weeks.

Nutrition Facts : Calories 41.1 calories, Carbohydrate 10.2 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 351.2 mg, Sugar 8.8 g

BREAD AND BUTTER PICKLES

Bread and Butter Pickles image

Make and share this Bread and Butter Pickles recipe from Food.com.

Provided by Dienia B.

Categories < 4 Hours

Time 1h10m

Yield 5 pints

Number Of Ingredients 10

Ingredients

1 quart sliced cucumber
1 bell pepper, chopped
1 cup sugar
3 cloves
1 slice onion
1 teaspoon turmeric powder
1 teaspoon mustard seeds
1 teaspoon celery seed
1 1/2 cups vinegar
1/2 cup salt (for soaking cucumbers)

Steps:

Let cucumbers stand in salted water (about 1/2 cup) for 2 or more hours.
Drain and rinse.
Stir all dry ingredients together.
Add vinegar.
Pour over cucumber and bell peppers.
Boil 5 minutes. Pack in jars.

Nutrition Facts : Calories 192.3, Fat 0.5, SaturatedFat 0.1, Sodium 11322.1, Carbohydrate 45.1, Fiber 1.1, Sugar 42.1, Protein 1

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