Bread & Butter Pickle Recipes

Home pickling

Collection by Abigal Gordon  - luv2garden.com

Basic Bread-and-Butter Pickles

6 lbs of 4-5-inch Pickling cucumbers

7 cups thinly sliced onions

l/2 cup pickling salt

4 cups vinegar

4-l/2 cups sugar

2 tbsp mustard seed

l-l/2 tbsp celery seed

l tbsp ground turmeric
 

Wash cucumbers.

Cut l/l6-inch off blossom end and discard.

Cut the remaining cucumber into thin slices.

Combine cucumbers and onions in a large bowl and add salt.

Cover with 2 inches crushed or cubed ice.

Refrigerate 3 to 4 hours, adding more ice as needed.

Combine remaining ingredients in a large pot, Boil l0 minutes.

Drain and add cucumbers and onions and slowly reheat to boiling.

Fill Jars with slices and cooking syrup, leaving l/2-inch headspace.

Adjust lids .

Process pints or quarts l0 minutes in a boiling water canner.

After processing and cooling, jars should be stored 4 to 5 weeks
to develop ideal flavor.
 

Refrigerator Bread and Butter Pickles

2 large cucumbers-sliced thin  1 med. onion- sliced thin  1/2 cup vinegar  1/2 cup sugar  1/2 tsp salt  1/2 tsp mustard seed  1/2 tsp celery seed  1 tsp turmeric 

Mix vinegar, sugar and spices in a microwavable bowl with a lid, 

until sugar is dissolved Add onion and cucumbers - Stir and cover. 

Microwave on high for 7 minutes.

Put pickles in  Jars and store in fridge for up to 2 months.   Makes 2 pints.   

Sweetheart  Bread & Butter Pickles

3-quarts sliced cucumbers
2-cups sliced onions
2/3-cup diced sweet green pepper
1/2-cup diced red pepper
Brine (1/2-cup salt to 6-cups water)
6-cups white vinegar
3-cups granulated sugar
1-1/2 tsp turmeric
1/2-tsp mustard seed
1/2-tsp celery salt

 

Cover vegetables with brine and let stand for 3 hours

Drain /rinse

Combine vinegar, sugar, and spices

Boil 4-7 minutes. STRONG ROLLING BOIL

Place vegetables in sterilized jars

Pour hot syrup over vegetables, filling the Jars to overflowing

Seal
 

Spicy Bread and Butter Pickles

2 lbs cucumbers, washed &thinly sliced
2 large white onions, thin wedges
2 tablespoons salt
5 cups sugar
1½ cups white wine vinegar
1 tablespoon mustard seeds
1 teaspoon turmeric
¼ teaspoon cayenne pepper

 

Combine cucumbers, onion and salt in a bowl.
Add enough water to cover.

Let stand 2 hours. Drain thoroughly on paper towels.

Place sugar, vinegar, mustard seeds, turmeric and

cayenne pepper in a large heavy based pan.

Cook and stir over medium heat until sugar has dissolved.

Add cucumber and onion mixture. Cover, reduce heat and cook
gently for 10 minutes stirring occasionally until

cucumbers are transparent.

Remove from heat.

Cool 15 minutes.

Spoon into sterilized Jars and seal.

Allow to stand for 1 week before using.
 

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