Barbs Bread Butter Pickles Recipes

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.

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.

BARBS BREAD & BUTTER PICKLES

Steps:

• Combine cucumber and onion slices in a large bowl.
• Layer with salt and cover with ice cubes; let stand for 1 1/2 hours; drain and rinse.
• Place remaining ingredients in a large sauce pan and bring to a boil.
• Add drained cucumbers and onions and return to boil.
• Pack hot into jars, leaving 1/4 inch head space.
• Remove air bubbles by running a knife down edges; adjust caps.
• Process 10 minutes in boiling water bath.