Microwave Bread And Butter Pickles Sugar Free Recipes

SUGAR FREE BREAD AND BUTTER PICKLES THAT ARE READY IN A WEEK

Steps:

• Wash the pickling cucumbers, and rub off any sharp spines. Remove the stem end and the blossom end and discard. Thinly slice the cucumbers into uniform slices, about 1/8thof an inch thick.
• Peel and slice the onions into uniform, thin slices
• Peel the turmeric root with the edge of a spoon. Slice as thinly as possible with a sharp knife.
• Wash and sanitize the jar, and all fermentation equipment.
• Place the mustard seed in the bottom of the jar. Place alternating layers of sliced cucumbers, turmeric, and sliced onions. Fill to the top of the shoulders of the jar. Shake the jar gently to redistribute the contents uniformly.
• Add two tablespoons of the juice from a successful cucumber pickle ferment. If this is your first batch of fermented pickles, you can omit this step. Adding culture from a successful ferment can speed up the time it takes to colonize the jar with good lacto-bacteria.
• Mix two cups of cooled water and the salt together and stir until the salt is dissolved. Pour the brine over the contents of the jar.
• Using a clean knife, dislodge any air pockets in the jar and top up with more water, if necessary.
• Place the glass fermentation weight into the neck of the jar. Gently push down on the glass weight until all the cucumbers and onions are below the surface of the liquid and there is liquid over the glass weight in the neck of the jar. Leave a one-inch head space in the neck of the jar to allow for any overflow of the brine.
• Place the fermentation lid in place on the jar and secure with the metal band on the neck of the jar. Place the jar on a plate to catch any overflow, just in case.
• Keep the jar out of direct sunlight in a warm place. After 24 to 48 hours the jar will begin to bubble. The bubbles will begin as fine bubbles and then change to coarse bubbles. The contents of the jar will rise under the pressure of the active fermentation. After five to seven days the fermentation will stop. The contents of the jar will sink. The pickles are finished fermenting.
• At this point, remove the fermentation lid and the weight from the jar and replace the lid with a plastic lid, to prevent corrosion. Refrigerate the pickles. You can eat them now or allow the flavors to meld over a month or two.
• This Bread and Butter Pickle recipe will keep for up to a year in the fridge, without canning, and retain its crunchiness and flavour. But they don't last that long in my house.

SUGAR-FREE BREAD AND BUTTER PICKLES

Steps:

• Prepare the cucumbers - wash thoroughly removing any dirt from the skin of the cucumbers. Remove a thin (1/16 inch) slice from the blossom end of each cucumber and discard.
• Slice cucumbers into rounds approximately ¼ inch thick.
• Prepare the onion - peel the onion and slice into ¼ inch thick slices. Separate the onion rings.
• Place the cucumbers and onions in a large bowl and sprinkle with the salt. Toss so that the salt is distributed throughout the vegetables. Allow to stand at room temperature for two hours.
• Drain the cucumbers and onions in a colander. Rinse thoroughly and drain again. Spread the vegetables on a double thickness of paper towels and pat dry with additional paper towels.
• Prepare 3 pint (or 6 half-pint) jars by washing in hot soapy water and rinsing well. Prepare lids and rings according to manufacturer's directions.
• Fill a boiling water canner ¾ full with water. Add the clean jars to the canner and bring to the boil. Keep lids warm in a pan of barely simmering water.
• Meanwhile, combine the vinegar, sugar substitute, mustard seed, celery seed, turmeric, and cloves in a large saucepan. Bring to a boil over medium-high heat.
• Add the cucumbers and onions and allow the mixture to return to a boil.
• Working with one jar at a time, use a slotted spoon to pack vegetables into hot jars filling to ¼ inch of tops. Ladle in pickling liquid to cover the vegetables.
• Wipe the jar rim with a moistened paper towel and apply a canning lid and ring. Rings should be just fingertip tight. Return the filled jar to the canner and continue until all jars are packed.
• When all jars are filled, lower the jars into the boiling water canner. Water should cover the tops of the jars by 1 to 2 inches. Cover the canner and bring the water to a gentle boil. Process for 15 minutes.
• Remove jars from the canner and place on a towel to cool completely. After the jars are cool, check to make sure the seals are complete.
• Store in a cool, dark place for up to one year. Refrigerate jars after opening.

MICROWAVE BREAD AND BUTTER PICKLES

Steps:

• In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled white vinegar, celery seed and turmeric.
• Microwave on high 7 to 8 minutes, stirring twice, until cucumbers are tender and onion is translucent.
• Transfer to sterile containers. Seal and chill in the refrigerator until serving.

MICROWAVE BREAD-AND-BUTTER PICKLES

Steps:

• Stir sugar and vinegar in a large microwave-safe bowl until sugar has dissolved; mix in salt, mustard seed, celery seed, and turmeric. Stir cucumbers and onion into the pickling mixture.
• Microwave on high, stirring twice, until cucumber slices are tender and onion is translucent, 7 to 8 minutes. Chill before serving.

MICROWAVE BREAD AND BUTTER PICKLES

Steps:

• 1. Wash and slice cucumbers. Slice thicker than dills. I use a ridged pickle slicer and it is great!
• 2. In a large microwave safe bowl mix, salt, onion, mustard seeds, white sugar, vinegar, celery seed and turmeric. Stir until all is mixed together and sugar is starting to melt.
• 3. Add your cucumbers to this mixture. I judge how many cucumbers to add by how well the mixture covers the contents of bowl. I double the recipe if I have a lot of cucumbers to do.
• 4. Place in Microwave on high for 7 to 8 minutes and few longer if you double the recipe. You will need to stir at least once during the cooking. Don't cook them too long you want a little crunch to them.
• 5. Take them out of microwave and let them cool a bit before you place them in sterile jars and then place in fridge until serving. This will make one or two jars of pickles.
• 6. If I am doing a lot of cucumbers I cut up my cucumbers and let them soak in water and in a large bowl mix up the ingredients mixture and then add onions and cucumbers. I then pour that mixture into another bowl to cook and repeat so I have some already mixed and ready to cook when one batch comes out of microwave.

MICROWAVE BREAD AND BUTTER PICKLES (SUGAR FREE)

Steps:

• In a large microwave-safe bowl, combine all ingredients. (Pour vinegar over last).
• Microwave uncovered on high for 4 minutes. Stir.
• Cook for 3-4 minutes longer, until bubbly and cucumber and onions are crisp-tender.
• Cover with Plastic wrap.
• Cool on a rack.
• When cool, put in refrigerator and let sit overnight. (Garden cucumbers without wax are best).

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 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.

MICROWAVE PICKLES

Steps:

• In a large microwave-safe bowl, combine all of the ingredients. Microwave, uncovered, on high for 3 minutes; stir. Cook 2-3 minutes longer or until mixture is bubbly and cucumbers and onions are crisp-tender. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.

SUGAR FREE REFRIGERATOR BREAD & BUTTER PICKLES

Steps:

• Put the salt and spices in the jar. Add layers of cucumber chunks and onions. Fill to within 1/2 inch of the top. Mix vinegar and Splenda. Pour over cucumbers and onions to cover. You may need a little more of the Splenda Vinegar mix to cover the vegetables if they aren't packed tightly in the jar. Add lid and ring and shake to distribute the spices and salt. Refrigerate for 7 days, shaking jar for a few seconds each day. These will keep for at least 4 months in the refrigerator.

MICROWAVE BREAD & BUTTER PICKLES

Steps:

• Mix all in a 2 quart bowl (microwavable) and microwave on High 8 to 9 minutes, stirring twice during cooking time.
• Cukes will be crisp, onions translucent.
• My mom has a small microwave that is not very powerful so she had to microwave hers a little longer.