Freezer Bread And Butter Pickles Recipe 325 Recipes

FREEZER BREAD & BUTTER PICKLES

Steps:

• Place the cucumbers, onion and sweet pepper in a large nonreactive (glass or plastic) container.
• Sprinkle with salt and mix well.
• Let stand for 3 hours, stirring occasionally, drain.
• Rinse twice and drain thoroughly.
• Heat the vinegar in a microwave oven for 30 seconds or warm it slightly on the stove top.
• Combine the vinegar, sugar, mustard seeds, celery seeds and turmeric in a small bowl, stirring until the sugar is dissolved.
• Pour over the vegetables and mix well.
• Pack the vegetables into small freezer containers.
• Divide the liquid and pour it over the pickles.
• Seal tightly and freeze.
• Store the pickles in the freezer for up to 6 months.
• Once thawed, use them within several days before they lose their crunch.

FREEZER BREAD AND BUTTER PICKLES RECIPE - (3.2/5)

Steps:

• Place cucumbers, onions and salt in a deep container. Heat sugar, vinegar, celery seed and mustard seed until all sugar is dissolved. Pour over the pickle mixture. Let stand, refrigerated for 24 hours. Can be placed in freezer containers and frozen for years*. After thawing store in refrigerator. *Pickles have a long freezer shelf life. To serve thaw unopened in refrigerator for 6 hours. Crisp and delicious.

HOMEMADE FREEZER PICKLES

Steps:

• Add cucumbers, onions and green peppers (if using) in a large non-reactive mixing bowl. Sprinkle with kosher salt and stir to combine. Let sit for 1 hour. Transfer mixture to a colander to drain and rinse to remove excess salt.
• Wipe out the same mixing bowl, then add drained and rinsed cucumber mixture back to the bowl.
• In another small mixing bowl, combine sugar, apple cider vinegar, mustard seed and celery seed. Stir together to combine. If the sugar isn't mixing well, add bowl to the microwave (make sure it's microwave-safe!), and heat for 30 seconds or so, until the sugar will dissolve into the vinegar when stirred.
• Pour liquid over the cucumber mixture in the bowl and stir to combine. Cover tightly and refrigerate for 1 full day. Transfer freezer pickles to freezer-safe containers and freeze for up to 6 months.
• To eat: Thaw pickles out in the refrigerator overnight. Once thawed, pickles should be eaten within 2 weeks. Enjoy on their own, on top of a burger, on top of hot dogs, on top of sandwiches, or however you'd like!

EASY FREEZER PICKLES

Steps:

• In a large container, combine cucumbers, onion and salt. Let stand for 3 hours, stirring occasionally. , In a bowl, combine the remaining ingredients; let stand for 2-3 hours, stirring often. , Drain and rinse the cucumber mixture; add sugar mixture and stir well. Pack into 1-pt. freezer containers, leaving 1-in. headspace. Cover and freeze for up to 6 weeks. Thaw before serving.

BREAD AND BUTTER FREEZER PICKLES

Steps:

• 1. Put the sliced cucumbers and onions in a large bowl.
• 2. Combine the rest of the ingredients in a saucepan. Heat just to the boiling point. Cool slightly
• 3. Pour vinegar mixture over the cucumbers and onions stir and refrigerate overnight. Then pack into freezer containers and freeze

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.

FREEZER BREAD AND BUTTER PICKLES

Steps:

• Place the cucumbers, onions and bell pepper in a nonreactive bowl. Sprinkle with the salt and mix well. Let sit for about 3 hours.
• After 3 hours, drain the vegetables and rinse them twice and drain thoroughly.
• Heat the vinegar in a microwave for about 30 seconds to warm it slightly or heat on the stove. Add the sugar, mustard seeds, celery seeds and turmeric. Stir to dissolve the sugar.
• Pack the vegetables into clean freezer safe containers. Pour the liquid over them.

CHEF JOHN'S BREAD AND BUTTER PICKLES

Steps:

• Combine cucumbers, onion, and peppers in a bowl; pour kosher salt over the top and stir to coat completely. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, 2 to 4 hours. Rinse cucumber mixture in a colander under cold water until all salt is washed away, 3 to 4 minutes. Drain.
• Stir vinegar, sugar, water, garlic, mustard seed, celery seed, peppercorns, turmeric, and ground cloves together in a saucepan; bring to a simmer and cook until brine flavors combine, about 2 minutes. Add cucumber mixture to brine; heat until almost boiling, remove from heat, and cool completely. Transfer to jars and store in the refrigerator.

BREAD AND BUTTER FREEZER PICKLES

Steps:

• Slice cucumbers into a few plastic containers. Freezer ziplock bags work too!
• Mix together all other ingredients and pour over pickles.
• Close bags or containers and freeze for about 2- 3 days before defrosting to eat.

CLASSIC CRISP BREAD AND BUTTER PICKLES

Steps:

• Combine cucumber and onion slices in a large bowl, layering with salt: cover with ice cubes. Let stand 11/2 hours. Drain; rinse; drain again.
• Combine remaining ingredients except Pickle Crisp in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil.
• Pack hot pickles and liquid into hot jars, 1/2-inch headspace. Add rounded 1/8 tsp Pickle Crisp® Granules to each jar. Remove air bubbles. Adjust two-piece caps.
• Process 10 minutes in a boiling-water canner, adjusting for altitude.

BREAD AND BUTTER PICKLES

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.