Barbs Bread Butter Pickles Recipes

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BREAD AND BUTTER PICKLES



Bread and Butter Pickles image

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

4 pounds cucumbers, sliced
8 small onions, sliced
1/2 cup canning salt
5 cups sugar
4 cups white vinegar
2 tablespoons mustard seed
2 teaspoons celery seed
1-1/2 teaspoons ground turmeric
1/2 teaspoon ground cloves

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.

BARBS BREAD & BUTTER PICKLES



Barbs Bread & Butter Pickles image

Make and share this Barbs Bread & Butter Pickles recipe from Food.com.

Provided by Barb G.

Categories     Onions

Time 2h30m

Yield 7 pints

Number Of Ingredients 10

4 lbs cucumbers, cut into thin slices
2 lbs onions, thinly sliced (about 8small)
1/3 cup canning salt
3 cups vinegar
2 cups sugar
2 tablespoons mustard seeds
2 teaspoons turmeric
2 teaspoons celery seeds
1 teaspoon ginger
1 teaspoon peppercorn

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.

Nutrition Facts : Calories 365.3, Fat 1.7, SaturatedFat 0.2, Sodium 5398.4, Carbohydrate 84.7, Fiber 5.1, Sugar 67.3, Protein 4.4

GRANNY'S BREAD AND BUTTER PICKLES RECIPE



Granny's Bread and Butter Pickles Recipe image

These bread and butter pickles are a perfect balance of sweet and tangy flavors. Perfect for topping your favorite burgers or adding to salads.

Provided by Grow a Good Life

Categories     Canning

Time 3h50m

Number Of Ingredients 10

3 pounds pickling cucumbers
1 pound onions
1/4 cup canning or pickling salt
2 quarts crushed ice or ice cubes and water
1 cup cane sugar
1 tablespoon yellow mustard seed
1 teaspoon celery seed
1 teaspoon ground turmeric
1/2 teaspoon black peppercorn
3 cups apple cider vinegar (5% acidity (or white vinegar))

Steps:

  • Wash cucumbers, cut into 1/4-inch slices discarding ends. Peel and thinly slice onions. Combine sliced cucumber and onions a large bowl.
  • Sprinkle canning salt over the top of the cucumbers and onions, cover with ice and water, and let stand for 3 hours.
  • Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
  • Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot.
  • In a large pot, combine sugar, mustard seed, celery seed, ground turmeric, peppercorns, and vinegar. Heat just to a boil.
  • Drain and rinse the cucumber and onions under fresh water. Add the drained cucumber and onion slices to the large pot and return to boil. Reduce heat and keep warm as you fill your jars.
  • Spread a kitchen towel on the counter. Use the jar lifter to remove a hot jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner, so they stay warm.
  • Use your canning funnel and ladle to pack the hot cucumbers and onions loosely into the jar. Ladle the hot brine over the pickles, and maintaining a 1/2 inch headspace.
  • Run the bubble popper through the jar to release any trapped air bubbles. Make sure all the pickles are submerged under the brine. Remove any that stick out, and adjust the headspace again if needed.
  • Wipe the rim to remove any residue, center a lid on the jar, and screw on a band until it is fingertip tight. Use your jar lifter to place the jar back into the canner, and repeat with the remaining jars.
  • Once all the jars are in canner, adjust the water level so it is 2 inches above the jar tops.
  • Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling and process pickles for 10 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Note).
  • When processing time is complete, turn off heat, remove the cover, and allow the canner to cool down and settle for about 5 minutes.
  • Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
  • Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
  • After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a week.
  • Remove the screw on bands and wash the jars. Label and date the jars. Store in a cool, dark location. Allow 4-5 weeks for the pickles to develop their flavor. Use within a year. Yields about 5 pints depending on the size of your cucumbers.

Nutrition Facts : ServingSize 1 ounce, Calories 5 kcal, Carbohydrate 1 g, Protein 0.2 g, Sodium 245 mg, Fiber 1 g, Sugar 1 g

DEB'S BREAD AND BUTTER PICKLES



Deb's Bread and Butter Pickles image

This pickle recipe was handed down to me. I have been making these for at least 20 years from cucumbers my Dad grows in his garden. I give them to friends and family and have trouble keeping up with the orders. The recipe is the star here as these are the best bread and butter pickles I've ever found. These don't need to be refrigerated until you open a jar.

Provided by droseboom

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P14DT3h30m

Yield 50

Number Of Ingredients 10

2 quarts water
½ cup salt
20 cucumbers, cut into 1/8-inch slices
ice cubes
6 cups white sugar
4 cups water
4 cups apple cider vinegar
4 teaspoons ground turmeric
4 teaspoons mustard seed
1 teaspoon celery seed

Steps:

  • Stir 2 quarts water and salt in a large pot until salt is dissolved. Submerge cucumbers in the water. Add ice to the water to keep cold. Let cucumbers soak for 2 hours.
  • Drain salt water from pot. Rinse and drain cucumber slices twice.
  • Stir sugar, 4 cups water, apple cider vinegar, turmeric, mustard seed, and celery seed together in a large pot; bring to a boil. Reduce heat to low; add cucumber slices. Simmer until the cucumbers are completely hot, but do not bring to a boil, about 10 minutes.
  • Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Let cucumbers pickle 2 weeks before eating, shaking each jar once daily.

Nutrition Facts : Calories 115.9 calories, Carbohydrate 28.5 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 5.5 mg, Sugar 26 g

CLASSIC CRISP BREAD AND BUTTER PICKLES



Classic Crisp Bread and Butter Pickles image

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

4 pounds 4- to 6-inch cucumbers, cut into 1/4-inch slices
2 pounds onions, thinly sliced
½ cup canning salt
2 cups sugar
2 tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ginger
1 teaspoon peppercorns
3 cups vinegar
Ball® Pickle Crisp® Granules
7 Ball® or Kerr® Pint (16 oz) Jars with lids and bands

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

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