Barbs Bread Butter Pickles Recipes

BAB'S BREAD AND BUTTER PICKLES

Steps:

• Divide cucumber slices among canning jars. Add 1/2 teaspoon pickling spice and 1/2 teaspoon turmeric to each jar.
• Stir vinegar, water, sugar, and sea salt together in a large saucepan and bring to a boil. Cook and stir until the sugar and salt dissolve; cook at a boil for 2 minutes.
• Carefully fill jars with brine to within 1/2 inch of the rim, covering the cucumbers completely. Discard any leftover brine.
• Place the lids on the jars. Refrigerate at least 24 hours before serving. Store in the refrigerator for up to 6 months.

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.

BARBS BREAD & BUTTER PICKLES

Steps:

• Combine cucumber and onion slices in a large bowl.
• Layer with salt and cover with ice cubes; let stand for 1 1/2 hours; drain and rinse.
• Place remaining ingredients in a large sauce pan and bring to a boil.
• Add drained cucumbers and onions and return to boil.
• Pack hot into jars, leaving 1/4 inch head space.
• Remove air bubbles by running a knife down edges; adjust caps.
• Process 10 minutes in boiling water bath.

ICE CREAM PAIL PICKLES (BREAD & BUTTER PICKLES)

Steps:

• Fill ice cream pail 3/4 full of sliced cucumbers and red onions.
• Mix ingredients together and then pour into ice cream pail.
• Mix everything together, stir a couple times a day for 2 days.
• Store in the fridge.
• Lasts a month or more.

BREAD AND BUTTER PICKLES

Steps:

• Combine cucumbers, onions, salt and ice in a large bowl.
• Mix well.
• Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it).
• Rinse and drain thoroughly.
• Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.
• Add drained cucumbers.
• Place pot on medium low heat.
• Bring almost to a boil, but DO NOT ALLOW TO BOIL.
• Remove from heat.
• Seal in sterilized jars, 10 minutes in a hot water bath.
• Easy way to sterilize jars: Wash them well in hot soapy water.
• Dry them off.
• Put on a cookie sheet, right side up, at 225°F for 15 minutes.
• Turn off oven and leave them in there until you need them.

BREAD 'N' BUTTER PICKLES

Steps:

• Slice cucumbers into thin slices.
• Pack in ice for three hours.
• Drain off water.
• Discard bits of ice.
• Mix together other ingredients.
• Place cucumbers in a large stainless steel pot.
• Pour ingredients over the cucumbers.
• Bring to a boil.
• When it starts boiling, pack into jars.
• Wipe rims, and cap, using sterilized lids and bands.
• Let set for 6 weeks before eating.