Bread And Butter Pickle Potato Salad Recipes

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BREAD AND BUTTER PICKLE POTATO SALAD



Bread and Butter Pickle Potato Salad image

Provided by Mrs. Wagesu00ae

Time 35m

Yield 10 u20131/2 cup servings

Number Of Ingredients 11

2 lb small red potatoes, scrubbed and cut into 1-inch cubes
1/2 cup mayonnaise
2 Tbsp cider vinegar
1 Tbsp pickle juice
1 Tbsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
2/3 cup chopped bread and butter pickles made with Mrs. Wagesu00ae Refrigerator Bread & Butter Pickle Mix
1/3 cup chopped red onion
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper

Steps:

  • 1 Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Drain and set aside to cool.
  • 2 In a small bowl combine the mayonnaise, vinegar, pickle juice, mustard, salt and pepper.
  • 3 In a large bowl, combine the potatoes, pickles, onion and peppers. Pour mayonnaise mixture over potatoes and toss gently to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts :

BREAD-AND-BUTTER POTATO SALAD



Bread-and-Butter Potato Salad image

Provided by Martha Stewart

Categories     Food & Cooking

Time 40m

Number Of Ingredients 9

1/2 to 3/4 cup bread-and-butter-pickle brine, plus 3/4 cup chopped pickles (from one 16-ounce jar)
1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 pounds baby Yukon Gold potatoes, scrubbed
3/4 cup sliced cornichons
2 cups sugar snap peas (about 8 ounces), trimmed and cut into 1-inch pieces
1/2 cup packed fresh flat-leaf parsley leaves, coarsely chopped
1/2 cup packed fresh dill fronds, coarsely chopped

Steps:

  • Whisk together 1/2 cup brine, mustard, and oil. Add more brine to taste, if desired, and season with salt and pepper. Dressing can be made up to 1 week ahead and stored in refrigerator; bring to room temperature before dressing salad.
  • Place potatoes in a large pot and cover with 2 inches of cold water. Add 2 tablespoons salt and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when easily pierced with a knife, about 18 minutes; drain. Return potatoes to pot and cook over high heat just until water has evaporated and potatoes are dry; remove from heat. When just cool enough to handle, cut potatoes in half and transfer to a large bowl along with dressing. Generously season with salt and pepper and gently fold to combine. Let mixture cool, tossing occasionally.
  • Add bread-and-butter pickles, cornichons, sugar snaps, and herbs. Gently toss to combine; season with salt and pepper.

BREAD AND BUTTER PICKLE POTATO SALAD



Bread and Butter Pickle Potato Salad image

My boyfriends grandmother used to make this potato salad, she was from Germany. You can make this a day ahead to help meld the flavors. This has a sweet creamy dressing that everyone loves. Don't let the pickles fool you, they are delicious in the potato salad.

Provided by Barb Doria

Categories     Potato Salads

Time 2h30m

Number Of Ingredients 9

5 lb red potatoes
2 medium onions, chopped
2 c celery diced
1/2 c bread and butter pickles, diced
2 c miracle whip
1/2 c bread and butter pickle juice strained
2 tsp sugar
6 hard boiled eggs
1 lb bacon, cooked and crumbled

Steps:

  • 1. Peel and cut potatoes into bite sized pieces, Cover with cold water and boil till potatoes are tender 20-30 minutes. Drain and return to pot. Turn heat back on for a few minutes to get rid of any excess water. Transfer potatoes to a large bowl to cool
  • 2. Chop onions, celery, eggs and pickles into small pieces. When the potatoes have cooled add the veggies and bacon bits to the potatoes. Toss to evenly distribute. If you want more of any ingredient you can add them to your salad.
  • 3. In a separate bowl add 2 cups of Miracle Whip, sugar and some of the pickle juice. With a whisk blend the dressing adding more pickle juice until you get a nice consistency to pour over the potatoes. Be sure you strain the pickle juice before you add it to the dressing.
  • 4. Note: You can use Hormel Real Bacon bits instead of cooking the bacon. I usually add some to the top of my salad.

BREAD-AND-BUTTER PICKLE POTATO SALAD



Bread-and-Butter Pickle Potato Salad image

NOTES: Strain the pickle juice from the jar and use for dressing. If making salad up to 1 day ahead, cover and chill; mix before serving.Prep and cook time: About an hour.

Provided by wp

Yield About 11 cups; 12 to 14 servings

Number Of Ingredients 8

4 pounds Yukon Gold or red thin-skinned potatoes (about 2 1/4 in. wide), scrubbed
2 tablespoons mustard seeds
1 cup finely chopped bread-and-butter pickles, plus 1/2 cup juice from jar (see notes)
1 cup reduced-fat or regular mayonnaise
1/4 cup cider vinegar
2 red bell peppers (8 oz. each), rinsed, stemmed, seeded, and diced
3/4 cup minced parsley
Salt and pepper

Steps:

  • In a 6- to 8-quart pan, combine potatoes and 3 quarts water. Cover and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender when pierced, 20 to 30 minutes. Drain well and let stand until cool enough to touch, 15 to 25 minutes.
  • Meanwhile, in a small bowl, soak mustard seeds in about 1/2 cup hot water until soft, about 5 minutes. Drain.
  • In a large bowl, mix mustard seeds, chopped pickles, pickle juice, mayonnaise, and vinegar. Peel warm potatoes, cut into about 3/4-inch cubes, and drop into dressing. Add bell peppers; mix gently. Let cool to room temperature, at least 15 minutes. Add 1/2 cup parsley and salt and pepper to taste; mix gently. Scrape into a serving bowl and sprinkle with remaining parsley (see notes).

Nutrition Facts : Calories 151, Carbohydrate 28, Cholesterol 0.0, Fat 2.8, Fiber 2.2, Protein 3.6, SaturatedFat 0.6, Sodium 307

SWEET-HEAT BREAD & BUTTER PICKLES



Sweet-Heat Bread & Butter Pickles image

Recipe courtesy of Virginia Willis. Sweet and sour bread and butter pickles will sass up a sandwich, punch up potato salad or make a burger, dog or chop hop. The addition of a Scotch Bonnet pepper in this recipe takes this classic to a new level. Be careful when handling the peppers: Wear gloves or be very certain not to touch your eyes or nose.

Provided by virginiawillis

Categories     Spicy

Time 9h30m

Yield 4 pints

Number Of Ingredients 10

3 lbs pickling cucumbers, under 5 inches long (see Cook's Note)
1 large sweet onion, peeled and thinly sliced into rounds
2 tablespoons pickling salt
1 tablespoon coriander seed
1 tablespoon yellow mustard seeds
1 teaspoon celery seed
1/4 teaspoon ground turmeric
3 cups apple cider vinegar
2 1/2 cups brown sugar
1 scotch bonnet pepper, stem removed and quartered

Steps:

  • Special equipment: Boiling-water canner with a rack, canning tongs, canning funnel, 4-pint canning jars.
  • Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside.
  • Trim the ends of the cucumbers, peel and cut into 1/4-inch-thick rounds. Combine the cucumbers, onions and salt in a large non-reactive bowl. Cover and refrigerate at least 4 hours and up to overnight. Drain, rinse the vegetables under cold water and drain again. Repeat the rinsing and draining process and set aside.
  • Combine the coriander, mustard and celery seeds, turmeric, vinegar and brown sugar in a large non-reactive saucepan over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Add the reserved cucumbers and onions and stir to combine.
  • Place 4 clean pint jars (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) For each jar, insert a canning funnel and place a quarter Scotch Bonnet pepper in each. Carefully ladle in the hot vegetables and liquid, allowing at least 1/2 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
  • Place the canning rack in the canner and fill the pot with water; bring to a boil over high heat.
  • Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 15 minutes. Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars at room temperature for up to 1 year. Once opened, store in the refrigerator for up to 1 month.
  • Cook's Notes:.
  • Pickling cucumbers are often smaller than the traditional slicing cucumbers and have slightly thinner skins.
  • High-acid foods such as fruits, pickles, sauerkraut, jams, jellies, marmalades and fruit butters with a pH level of 4.6 or lower can be preserved by boiling water canning (low-acid foods, such as canned meats and fish, require a pressure cooker).
  • Boiling water canning makes use of a large pot that's tall enough to fully submerge canning jars by at least an inch of water. The pot is used for both sterilization of jars prior to filling and for boiling the jars once they are filled. You don't necessarily need to purchase a boiling water bath canner if you don't already have one. Any large, deep stockpot equipped with a lid and a rack can double as a boiling water canner. Keep in mind: The pot must be large enough to fully surround and immerse the jars in water by 1 to 2 inches and allow for the water to boil rapidly with the lid on.
  • It is not necessary to sterilize jars beforehand if processing jars in a boiling water canner for 10 minutes or longer. The jars should instead be freshly cleaned and well washed in hot soapy water. Any jars processed less than 10 minutes must be pre-sterilized and the lids and rings placed into simmering, not boiling, water. Rings can be reused, but lids should be new and used only once for boiling water canning.
  • This recipe has been updated and may differ from what was originally published or broadcast.
  • Properly handled sterilized equipment will keep canned foods in good condition for one year. Making sure hands, equipment and surfaces in your canning area are clean is the first step in canning. Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with glass, plastic or metal lids that have a rubberlike seal. Two-piece metal lids are most common. To prepare jars before filling: Wash jars with hot, soapy water, rinse them well and arrange them open-side up, without touching, on a tray. Jars have to be sterilized only if the food to be preserved will be processed for less than 10 minutes in a boiling-water bath or pressure canner. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Follow manufacturer's instructions for cleaning and preparing lids and bands. Use tongs or jar lifters to remove hot sterilized jars from the boiling water. Be sure the tongs are sterilized too: Dip the tong ends in boiling water for a few minutes before using them. All items used in making jams, jellies, preserves and pickles must be clean, including any towels and especially your hands. After the jars are prepared, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products. Find information on canning at the National Center for Home Food Preservation website: http://nchfp.uga.edu/.

Nutrition Facts : Calories 644.9, Fat 1.4, SaturatedFat 0.2, Sodium 3546.5, Carbohydrate 154.8, Fiber 3.3, Sugar 142.1, Protein 3.7

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

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

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