Bread And Butter Pickles Old Fannie Farmer Recipes

GRANNY'S BREAD AND BUTTER PICKLES RECIPE

Steps:

• Wash cucumbers, cut into 1/4-inch slices discarding ends. Peel and thinly slice onions. Combine sliced cucumber and onions a large bowl.
• Sprinkle canning salt over the top of the cucumbers and onions, cover with ice and water, and let stand for 3 hours.
• Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
• Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot.
• In a large pot, combine sugar, mustard seed, celery seed, ground turmeric, peppercorns, and vinegar. Heat just to a boil.
• Drain and rinse the cucumber and onions under fresh water. Add the drained cucumber and onion slices to the large pot and return to boil. Reduce heat and keep warm as you fill your jars.
• Spread a kitchen towel on the counter. Use the jar lifter to remove a hot jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner, so they stay warm.
• Use your canning funnel and ladle to pack the hot cucumbers and onions loosely into the jar. Ladle the hot brine over the pickles, and maintaining a 1/2 inch headspace.
• Run the bubble popper through the jar to release any trapped air bubbles. Make sure all the pickles are submerged under the brine. Remove any that stick out, and adjust the headspace again if needed.
• Wipe the rim to remove any residue, center a lid on the jar, and screw on a band until it is fingertip tight. Use your jar lifter to place the jar back into the canner, and repeat with the remaining jars.
• Once all the jars are in canner, adjust the water level so it is 2 inches above the jar tops.
• Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling and process pickles for 10 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Note).
• When processing time is complete, turn off heat, remove the cover, and allow the canner to cool down and settle for about 5 minutes.
• Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
• Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
• After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a week.
• Remove the screw on bands and wash the jars. Label and date the jars. Store in a cool, dark location. Allow 4-5 weeks for the pickles to develop their flavor. Use within a year. Yields about 5 pints depending on the size of your cucumbers.

YOUR CLASSIC BREAD-AND-BUTTER PICKLES

Steps:

• Trim and discard the blossom ends of the cucumbers, then peel the onions and cut both into rounds about 1/4 inch thick. In a nonreactive bowl, toss them with the salt, then cover and refrigerate for 1 to 2 hours. Drain well, rinse, drain again and then set the cucumbers and onions aside.
• In a nonreactive pot, combine all the remaining ingredients and bring to a boil over high heat, stirring once or twice to dissolve the brown sugar. Reduce the heat to low, simmer for 3 minutes and then pour the liquid over the cucumbers and onions. The cucumbers should be amply covered or slightly afloat.
• Allow to cool to room temperature, then cover and refrigerate. These pickles have good flavor as soon as they are cool, but the flavor will deepen if you let them sit for 24 hours. They will keep, covered and refrigerated, for a month or more.

BREAD AND BUTTER PICKLES-OLD FANNIE FARMER

Steps:

• 1. First Day: Parboil cucumbers 2 minutes and then blanche them. To do this, Wash Whole cucumbers and place in large stock or canning pot and cover with cool water. Bring to a boil for 2 minutes then immediately remove cucumbers and plunge them into ice water.
• 2. Peel and thinly slice large onions or peel and remove root end from small whole onions.
• 3. Slice cucumbers into rounds 1/6 -1/8 inch thick.
• 4. Place onion slices and cucumber slices into a large glass bowl or crock,sprinkle with salt and give them a quick toss together.
• 5. Cover with a weighted plate slightly smaller than bowl or crock and let sit 12 hours in refrigerator.
• 6. Next Day: Drain vegetables and rinse well in cold water. Drain thoroughly until no moisture drips from them.( If you have a cloth bag for hanging them over the sink use it instead of a strainer.)
• 7. Get your canning jars ready and keep hot.
• 8. In a heany bottomed pan big enough to fit all the sliced veg with room to spare make a syrup with the vinegar, sugars and spices.Do not let syrup boil.
• 9. Slowly add drained vegs with minimal stirring. Once they are all in the pot heat the mix to scalding point (180f) bubbles in syrup barely begin to form at the scalding point.
• 10. Pack pickles and syrup into hot sterile jars, seal with hot sterile lids and process 15 mins in hot water bath. There should be 2 inches of water at least over the tops of the jars.
• 11. Remove from bath and let cool in an area away from drafts. Check seals and store jars in cool dry place. Refrigerate after opening.
• 12. This recipe and method may also be used to pickle a mix of carrots,onions,baby cucumbers and up to 1/3 cauliflower florets.

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.