GRAMMIE BEA'S CRISPY BREAD AND BUTTER PICKLES
These pickles are the best, crispiest bread and butter pickles you will ever taste... They are so yummy! Great addition to add on the side of any sandwich plate, great with beans and hot dogs, chili, burgers and potato salad etc. If you love pickles, this is one you should definitely try!
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 35m
Yield 1 batch pickles
Number Of Ingredients 11
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.
CLASSIC CRISP BREAD AND BUTTER PICKLES
Classic 'bread and butter' pickles are perfect with lunches, picnics and barbecues.
Provided by Ball
Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes
Yield 28
Number Of Ingredients 12
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.
Nutrition Facts : Calories 83.8 calories, Carbohydrate 20.2 g, Fat 0.4 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 1980.1 mg, Sugar 16.8 g
BREAD-AND-BUTTER PICKLES
For these pickles, I spiced up classic, sweet bread-and-butter slices with allspice and coriander. Generally, the smaller the cucumbers, the more crisp the pickles will be. I used very small Kirby cucumbers, and a month later mine still crunch with each bite.
Provided by Melissa Clark
Categories side dish
Time 50m
Yield About 1 quart
Number Of Ingredients 8
Steps:
- Trim ends from cucumbers and slice into 1/4-inch-thick rounds. In a colander set over a plate, toss them with salt. Refrigerate, uncovered, for 2 hours. Drain and transfer cucumbers and dill to a bowl.
- In a small saucepan, combine sugar, vinegar, coriander, peppercorns and allspice. Bring to a boil and cook until sugar dissolves. Pour hot liquid over cucumbers and toss well. Let stand, tossing every 10 minutes, for 30 minutes. Transfer to an airtight jar and refrigerate for up to 1 week.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 223 milligrams, Sugar 7 grams
BREAD AND BUTTER PICKLES
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
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.
CRISP BREAD AND BUTTER PICKLES
Make and share this Crisp Bread and Butter Pickles recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Vegetable
Time 3h
Yield 7 pints, 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 600.8, Fat 1, SaturatedFat 0.2, Sodium 7091.4, Carbohydrate 145, Fiber 3.2, Sugar 133.6, Protein 3
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