Grammie Beas Crispy Bread And Butter Pickles Recipes

BEA AND BILL'S BREAD AND BUTTER PICKLES

Steps:

• Combine cucumbers, onions, pickling salt, and garlic in a large pot. Place enough cracked ice atop the cucumber mixture to cover by at least 2 inches.
• Cover the pot with a lid and refrigerate 3 to 12 hours. Drain all liquid from the mixture. Discard any remaining pieces of ice. Remove the garlic and set aside.
• Bring the sugar, vinegar, mustard seed, turmeric, and celery seed to a boil in a separate large saucepan, stirring frequently. Add the cucumber and onion mixture; return to a boil. Reduce heat to medium-low and cook at a simmer until cucumbers and onion are soft, 5 to 10 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumber and onion mixture into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place jars in a canning pot with at least an inch of water covering all of the jars and boil for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If you have a can that does not seal, just stick it in the fridge and eat that jar first. Store in a cool, dark area, and wait at least 3 hours before opening.

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.

CRISP BREAD AND BUTTER PICKLES

Steps:

• Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours.
• Drain thoroughly and put the vegetables in a large kettle.
• Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil.
• Pack the pickles into hot jars and seal.

GRAMMIE BEA'S CRISPY BREAD AND BUTTER PICKLES

Steps:

• Wash cucumbers and pepper.
• Cut cucumbers and onions in slices 1/4-1/2" thick.
• Cut pepper into thin strips and then cut into thirds.
• Soak all overnight in salted water.
• When ready to make pickles:.
• Put 1 quart vinegar in a large pan or kettle.
• Add cloves, black pepper, celery seed, mustard seed, turmeric powder, and sugar.
• Drain the liquid out of cukes, pepper and onions. Add them into the vinegar mixture in the kettle.
• Bring to a good scald, almost a boil.
• Next, sterilize jars in boiling water in a large canning pan, or whatever you are using.
• Add the pickle mixture to the jars, and seal while hot.
• Make sure seals are down.
• Note: Preparation time does not include soaking the cucumbers and onions overnight, or sterilizing the jars.

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.

BREAD AN BUTTER PICKLES

Steps:

• Rinse cucumbers under cold water and trim the ends. Rinse red bell pepper under cold water, slice in half lengthwise and remove seeds. Peel Maui onions and set aside.
• Use a Mandoline and slice cucumbers about 1/4 thick. Place cucumbers into a bowl. Slice Maui onion and red bellpepper about 1/4 inch thick and add to cucumbers.
• Add Kosher salt and water to the cucumbers. Stir pickles, cover with plastic and let stand for 3 hours. Rinse the cucumbers, onions and bellpeppers under cold water.
• In a large saucepan add vinegar, brown sugar, mustard seeds, tumeric, saffron, whole cloves, whole allspice berries, bay leaves and cucumbers. Bring cucumbers to a full boil and reduce to slow simmer for 15 minutes uncovered. Set pickles aside and let stand until they reach room temperature.
• Place pickles into a containers and refrigate for several hours.

QUICK BREAD AND BUTTER PICKLES

Steps:

• Toss cukes, onion, and salt in colander set over bowl. Let stand 1 hour. Discard drained liquid.
• Bring vinegar, sugar and spices to a boil in large saucepan. Reduce heat to low add cukes and onion and press to submerge in liquid. cover and cook until cukes turn a dullish olive-brown, about 5 minutes.
• Transfer entire pan contents to glass bowl. Refrigerate, uncovered, at least 2 hours before serving. (pickles can be refrigerated in covered container for up to.
• 2 weeks).
• Time does not include 1 hour setting and chilling time.
• UPDATE!
• I made these this week end -- not bad! I added a fresh sliced jalapeno -- just enough spice -- made them interesting.
• I also used Splenda in place of the sugar.

MY WONDERFUL BREAD AND BUTTER PICKLES!!!

Steps:

• Wash cucumbers thoroughly using a vegetable brush and drain on a rack.
• Slice unpeeled cucumbers into 1/8-1/4" thick slices. I use a food processor for this step.
• Add onions and garlic.
• Add salt and mix thoroughly.
• Cover with ice cubes, allow to sit for 3 hours.
• Drain thoroughly, remove garlic.
• Combine sugar, spices and vinegar.
• Heat just to a boil.
• Add cucumbers and onions and heat 5 minutes.
• Pack loosely into clean, pint jars. Adjust lids.
• Process in a boiling waterbath for 5 minutes.
• Start to count processing time as soon as the water returns to boiling.
• Times are approximate.

GREAT GRANDMA'S BREAD AND BUTTER PICKLES

Steps:

• First layer cucumbers and onions and sprinkle with salt, then pour on ice water.
• Let stand atleast 2 hours and drain well.
• Mix remaining ingredients and bring to a boil.
• Drop in cucumbers and onions, cook until almost transparent - about 5 minutes hard boiling.
• Place hot mixture into sterilized jars, place lids and allow to cool.

GRAMMIE BEA'S FABULOUS MUSTARD PICKLES

Steps:

• Cut cucumbers in 1/2, and then into 1/4's. Cut into chunks about 2" long. Put in jar.
• Add water to the vinegar. (If you want pickles in a hurry, add hot vinegar to hot water).
• Pour over pickles in jar.
• Add dry mustard, sugar, and salt. Put on cover.
• You can process these if you want to, but we always eat these so fast that we don't.
• Let sit for a couple of weeks and eat.