Bread And Butter Pickles Cukes Or Summer Squash Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BREAD AND BUTTER PICKLES



Bread and Butter Pickles image

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

4 pounds cucumbers, sliced
8 small onions, sliced
1/2 cup canning salt
5 cups sugar
4 cups white vinegar
2 tablespoons mustard seed
2 teaspoons celery seed
1-1/2 teaspoons ground turmeric
1/2 teaspoon ground cloves

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



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

BREAD AND BUTTER SQUASH PICKLES



Bread and Butter Squash pickles image

Make and share this Bread and Butter Squash pickles recipe from Food.com.

Provided by Brenda Hall

Categories     Vegetable

Time 1h15m

Yield 5-6 Pints

Number Of Ingredients 8

4 cups cucumbers or 4 cups squash
4 cups squash
2 cups sliced onions
4 bell peppers (can be mixed red & green)
2 cups vinegar
3 cups sugar
2 teaspoons celery seeds
2 teaspoons mustard seeds

Steps:

  • Combine cukes, squash, onions& peppers and sprinkle with about 3 Tbls. of salt.
  • Let set for 1 hour and then drain.
  • Mix other ingredients and bring to a hard boil
  • Add vegetables and bring to boil again.
  • Fill jars & put in water bath for 10 minutes.

Nutrition Facts : Calories 563.7, Fat 1.1, SaturatedFat 0.2, Sodium 11.5, Carbohydrate 137.7, Fiber 4.2, Sugar 128.4, Protein 3.5

BREAD AND BUTTER YELLOW SQUASH



Bread and Butter Yellow Squash image

Squash coming out your ears? Try these yummy bread and butter type pickles made with yellow crookneck squash rather than cucumbers! You could use zucchini but the yellow squash looks so much prettier. A great way to use up that garden bounty and savor the taste of summer all year long! Can use all red or all green bell peppers if you prefer.

Provided by Mamas Kitchen Hope

Categories     Vegetable

Time 35m

Yield 6 pints, 36 serving(s)

Number Of Ingredients 9

8 cups summer squash, sliced
2 cups sweet onions, sliced
1 tablespoon kosher salt (any non-iodized works)
1 cup red bell pepper, diced
1/2 cup green bell pepper, diced
2 cups cider vinegar
3 1/2 cups sugar
1 teaspoon celery seed
1 teaspoon mustard seeds

Steps:

  • Combine squash and onion slices in a large enamel pot. If you want to make it extra pretty use a mandoline to slice them. Sprinkle with the salt. Stir to mix. Let stand 1 hour.
  • Add water to a water bath canner and allow it to come to a boil while you complete the next steps. Also, get a small pan of water boiling on the stove and toss your jar lids in to sterilize them.
  • Add the bell pepper, vinegar, sugar, celery seeds and mustard seeds to the squash and stir to mix. Bring to a boil and then fill sterilized pint jars with squash mixture. Remove any air bubbles, wipe jar rims. Remove lid from hot water and place on jar. Screw on the ring just until tight. You don't want to use Herculean strength here. Just like you would place the top back on the mayo jar.
  • Place hot filled jars in rack and into the boiling water. NEVER add cold jars to hot water. They will explode and shatter.
  • When water returns to a boil with jars in it, process for 5 minutes, or 10 minutes for altitudes of 1,001 feet to 6,000 feet. Over 6,000 feet, process for 15 minutes.
  • When time is up remove jars with a jar lifter and place on counter to cool and finish sealing. Refrigerate any jars that do not seal.

SUMMER SQUASH BREAD AND BUTTER PICKLES



Summer Squash Bread and Butter Pickles image

Categories     Condiment/Spread     Onion     Zucchini     Summer     Yellow Squash     Gourmet

Yield Makes 6 (1-pint) jars

Number Of Ingredients 13

4 lb small yellow squash and green zucchini, scrubbed and cut into 1/4-inch-thick rounds (12 cups)
2 large onions, cut crosswise into 1/4-inch-thick slices
1/4 cup plus 1 1/2 teaspoons canning salt
1 quart crushed ice
2 1/4 cups cider vinegar
1 cup pure maple syrup (preferably dark amber)
3/4 cup water
1 tablespoon mustard seeds
1 teaspoon whole allspice
1/2 teaspoon celery seeds
6 (4- to 5-inch-long) fresh red chiles such as Holland red hot finger peppers
Special Equipment
6 (1-pint) canning jars with lids and screw bands

Steps:

  • Toss together yellow squash, zucchini, and onions with 1/4 cup canning salt and crushed ice in a large bowl. Press a plate directly onto vegetables and place a 5-pound weight on top (a bag of sugar in a sealed plastic bag works well). Let stand at room temperature 4 hours.
  • Sterilize jars and lids .
  • Bring vinegar, syrup, water, mustard seeds, allspice, celery seeds, and remaining 1 1/2 teaspoons canning salt to a boil in a 3-quart saucepan, then simmer, uncovered, 10 minutes.
  • Cut a lengthwise slit in each chile (don't cut all the way through), then add chiles to pickling liquid and continue to simmer 1 minute.
  • Drain jars upside down on a clean kitchen towel 1 minute, then invert.
  • Drain vegetables in a colander set over a bowl to catch liquid, then pack into jars, tucking a chile pepper into side of each jar. Fill jars with pickling liquid, leaving 1/4 inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.
  • Seal, process, and store filled jars , boiling pickles in jars 20 minutes.
  • Let pickles stand in jars at least 1 week for flavors to develop.

BREAD-AND-BUTTER PICKLES (CUKES OR SUMMER SQUASH)



Bread-And-Butter Pickles (Cukes or Summer Squash) image

Since I've got 9 zucchini plants getting busy in the garden, the crispy version of this recipe intrigues me. Off to find pickling lime in the am. This recipe is from the USDA Complete Guide to Home Canning was created by Utah State University Extension and reviewed by Charlotte Brennand, Extension Food and Nutrition Specialist at Utah State University, July 1995.) The document has detailed information on water bath processing times & when low temp pasteurization can be used in certain recipes to get firmer, more appealing product so I have included the web address as well rather than copy all it it. http://www.arizonafreepress.com/survival/canning/utah_can_guide_06.pdf

Provided by Busters friend

Categories     Summer

Time 12h20m

Yield 8 pints

Number Of Ingredients 9

6 lbs cucumbers (4- to 5-inch pickling cukes or 1 to 1 1/2 inch diameter zucchini or summer squash)
8 cups onions, thinly sliced (about 3 pounds)
1/2 cup salt (pickling type)
4 cups vinegar (5 percent)
4 1/2 cups sugar
2 tablespoons mustard seeds
1 1/2 tablespoons celery seeds
1 tablespoon turmeric, ground
1 cup pickling lime (optional, for use in variation below for making firmer pickles) (optional)

Steps:

  • Wash cucumbers or squash. Cut 1/16-inch off blossom end and discard. Cut into 3/16-inch slices. Combine cucumbers and onions in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed.
  • Combine remaining ingredients in a large pot. Boil 10 minutes. Drain and add cucumbers and onions and slowly reheat to boiling.
  • Fill pint jars with slices and cooking syrup, leaving 1/2-inch headspace. Adjust lids and process 10 minutes for under 1000 foot elevation, 15 minutes for 1000 to 6000 foot elevation & 20 minutes for over 6000 foot elevation or use low-temperature pasteurization treatment referenced in recipe description.
  • Variation for firmer pickles:
  • Wash cucumbers. Cut 1/1 6-inch off blossom end and discard. Cut into 3/16-inch slices. Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamelware container. Avoid inhaling lime dust while mixing the lime-water solution.
  • Soak cucumber slices in lime water for 12 to 24 hours, stirring occasionally. Remove from lime solution, rinse, and resoak 1 hour in fresh cold water. Repeat the rinsing and soaking steps two more times. Handle carefully, as slices will be brittle. Drain well.
  • Procede as with step #2 above.

Nutrition Facts : Calories 596, Fat 1.7, SaturatedFat 0.2, Sodium 7089.7, Carbohydrate 143.1, Fiber 4.7, Sugar 125.2, Protein 4.7

More about "bread and butter pickles cukes or summer squash recipes"

YELLOW SQUASH BREAD AND BUTTER PICKLES - TASTY KITCHEN
yellow-squash-bread-and-butter-pickles-tasty-kitchen image
Web Preparation. 1. Wash squash but do not peel them. Slice squash, onions and sweet pepper into thin slices. Put them all in a bowl. Add 1/4 cup salt and then cover with cold water and ice. Let the mixture stand for one …
From tastykitchen.com
See details


BREAD AND BUTTER PICKLES RECIPE - SIMPLY RECIPES
bread-and-butter-pickles-recipe-simply image
Web 2022-09-30 Pack the jars, add the pickling syrup: Pack jars to 1 inch from the rim with the cucumbers and onions. Then pour hot vinegar sugar syrup over them to 1/2 inch from the rim. Wipe the rim clean with a paper …
From simplyrecipes.com
See details


MAKING BREAD AND BUTTER PICKLES WITH SUMMER CUCUMBERS
making-bread-and-butter-pickles-with-summer-cucumbers image
Web 2019-08-17 Making bread and butter pickles. In a large stockpot combine 5 cups of sugar, 4 cups of vinegar (white or cider, your choice), 2 tablespoons of mustard seed, a teaspoon of celery seed, or you can omit …
From davesgarden.com
See details


BREAD AND BUTTER PICKLES | DIXIE CRYSTALS
Web Sprinkle 1/2 cup salt over top and then top everything with ice. Cover with a lid or plate, put a weight on top and let mixture sit for 3 1/2 to 4 hours. Drain and rinse well with cold …
From dixiecrystals.com
See details


BREAD AND BUTTER SQUASH PICKLES REGULAR AND SUGAR FREE
Web Ingredient: 6 yellow straight or crookneck squash, thinly sliced (any size but the smaller they are, the fewer seeds) 2 onions, sliced into thin rings
From hotrecipesfree.com
See details


BREAD AND BUTTER SQUASH PICKLES RECIPE - FOOD.COM
Web Bread and Butter Squash pickles Recipe - Food.com. 5 ratings · 1 hour · Vegan, Gluten free · Makes ... 4 cups Cucumbers or 4 cups squash. 2 cups Onions. 4 cups Squash. …
From pinterest.com
See details


BREAD AND BUTTER PICKLES RECIPE – NO CANNING REQUIRED
Web In a stainless steel saucepan, combine vinegar, sugar, and spices. Bring the pickle brine to a boil at medium-high heat and boil for 3 minutes. Meanwhile, rinse the peppers, …
From melissaknorris.com
See details


TOP 40 BREAD AND BUTTER SQUASH PICKLES RECIPES
Web Combine cukes, squash, onions& peppers and sprinkle with about 3 Tbls. of salt. Let set for 1 hour and then drain. Mix other ingredients and bring to a hard boil
From schoenfeld.vhfdental.com
See details


BREAD AND BUTTER PICKLES - IT'S NOT COMPLICATED RECIPES
Web 2020-08-13 Thinly slice the brown onion. In a large bowl, add the cucumbers, onion and salt. Cover the bowl with plastic wrap, and place in the fridge for 4 hours. Tip the …
From itsnotcomplicatedrecipes.com
See details


BREAD AND BUTTER SUMMER SQUASH PICKLES
Web 1 teaspoon celery seed. 1 bay leaf torn into pieces. Instructions. Salt the squash. Toss the salt and squash in a bowl and refrigerate for 2 to 3 hours. Drain the squash. Rinse the …
From brisketandbagels.com
See details


FERMENTED BREAD AND BUTTER PICKLES - NOURISHEDANDNURTURED
Web 2012-08-01 Fermented Bread and Butter Pickles. ~20 celery leaves, a stalk of celery, OR a 1/4 tsp of dried celery seed. Equipment needed: quart mason jar or Fido jar, rock for …
From nourishedandnurturedlife.com
See details


BREAD-AND-BUTTER PICKLES (CUKES OR SUMMER SQUASH)
Web 1 wash cucumbers or squash. cut 1/16-inch off blossom end and discard. cut into 3/16-inch slices. combine cucumbers and onions in a large bowl. add salt. cover with 2 inches …
From worldbestbutterrecipe.blogspot.com
See details


SUMMER SQUASH BREAD & BUTTER PICKLES - DAMNDELICIOU.COM
Web Bread and Butter Squash pickles Recipe Toss together yellow squash, zucchini, and onions with 1/4 cup canning salt and crushed ice in a large bowl. Press a plate directly …
From damndeliciou.com
See details


Related Search