Thirty Minute Bread And Butter Pickles Recipes

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 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.

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 bowl, toss the cucumbers and salt and let stand for 4 hours or, refrigerated, overnight.
• Have ready 8 hot, sterilized pint (2-cup) jars and lids. (See pickled peppers for sterilizing instructions.) Place the cucumber slices and their liquid in a large kettle and add remaining ingredients. Place over high heat and bring just to a boil. Remove from heat. Gently pack the cucumbers into the jars, leaving 1/4inch of space below the lip. Pour enough liquid into the jars to cover the ingredients. Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
• Fill a large kettle fitted with a rack halfway with water and bring to a boil. Meanwhile, bring a teapot full of water to a boil. Place the filled jars on the rack (do not let them touch -- work in batches if necessary) and pour in boiling water from the teapot until jar tops are covered by 2 inches. Bring to a boil and boil 10 minutes.
• Using tongs, remove jars from the kettle. Using potholders, tighten lids. Allow to cool. Store in a cool, dark place.

BREAD AND BUTTER PICKLES

Steps:

• Let cucumbers stand in salted water (about 1/2 cup) for 2 or more hours.
• Drain and rinse.
• Stir all dry ingredients together.
• Add vinegar.
• Pour over cucumber and bell peppers.
• Boil 5 minutes. Pack in jars.

THIRTY MINUTE BREAD AND BUTTER PICKLES

Steps:

• In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, SPLENDA® Granulated Sweetener, 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.

THIRTY MINUTE BREAD AND BUTTER PICKLES

Steps:

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