Bread And Butter Squash Pickles Regular And Sugar Free Recipes

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.

SUMMER SQUASH BREAD AND BUTTER PICKLES

Steps:

• Toss together yellow squash, zucchini, and onions with 1/4 cup canning salt and crushed ice in a large bowl. Press a plate directly onto vegetables and place a 5-pound weight on top (a bag of sugar in a sealed plastic bag works well). Let stand at room temperature 4 hours.
• Sterilize jars and lids .
• Bring vinegar, syrup, water, mustard seeds, allspice, celery seeds, and remaining 1 1/2 teaspoons canning salt to a boil in a 3-quart saucepan, then simmer, uncovered, 10 minutes.
• Cut a lengthwise slit in each chile (don't cut all the way through), then add chiles to pickling liquid and continue to simmer 1 minute.
• Drain jars upside down on a clean kitchen towel 1 minute, then invert.
• Drain vegetables in a colander set over a bowl to catch liquid, then pack into jars, tucking a chile pepper into side of each jar. Fill jars with pickling liquid, leaving 1/4 inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.
• Seal, process, and store filled jars , boiling pickles in jars 20 minutes.
• Let pickles stand in jars at least 1 week for flavors to develop.

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.

BREAD AND BUTTER SQUASH PICKLES

Steps:

• Combine cukes, squash, onions& peppers and sprinkle with about 3 Tbls. of salt.
• Let set for 1 hour and then drain.
• Mix other ingredients and bring to a hard boil
• Add vegetables and bring to boil again.
• Fill jars & put in water bath for 10 minutes.

SQUASH PICKLES

Steps:

• Slice all ingredients.
• Sprinkle with salt, mix well, and allow to set for 1 hour then drain.
• Mix vinegar and sugar and bring to a boil.
• Add squash mix to boiling vinegar and bring to a boil again.
• Add 1 tsp pickling spice to each heated jar then add squash mix tightly packed to 1/2" headspace.
• Water bath for 30 minutes at 180-185°F Carefully monitor temperature with a candy thermometer (low temperature pasteurization).

BREAD AND BUTTER YELLOW SQUASH

Steps:

• Combine squash and onion slices in a large enamel pot. If you want to make it extra pretty use a mandoline to slice them. Sprinkle with the salt. Stir to mix. Let stand 1 hour.
• Add water to a water bath canner and allow it to come to a boil while you complete the next steps. Also, get a small pan of water boiling on the stove and toss your jar lids in to sterilize them.
• Add the bell pepper, vinegar, sugar, celery seeds and mustard seeds to the squash and stir to mix. Bring to a boil and then fill sterilized pint jars with squash mixture. Remove any air bubbles, wipe jar rims. Remove lid from hot water and place on jar. Screw on the ring just until tight. You don't want to use Herculean strength here. Just like you would place the top back on the mayo jar.
• Place hot filled jars in rack and into the boiling water. NEVER add cold jars to hot water. They will explode and shatter.
• When water returns to a boil with jars in it, process for 5 minutes, or 10 minutes for altitudes of 1,001 feet to 6,000 feet. Over 6,000 feet, process for 15 minutes.
• When time is up remove jars with a jar lifter and place on counter to cool and finish sealing. Refrigerate any jars that do not seal.