GRANDMA ELSIE'S BREAD AND BUTTER PICKLES
Make and share this Grandma Elsie's Bread and Butter Pickles recipe from Food.com.
Provided by crimsondove
Categories < 4 Hours
Time 2h55m
Yield 8 half pints
Number Of Ingredients 9
Steps:
- Wash cucumbers well. Slice, then discard any slices with blemishes.
- Mix cucumbers, onions, and salt; let stand 2 hours. Drain and rinse off excess salt.
- Combine vinegar, boiling water, mustard seed, celery seed, turmeric and sugar. Bring to a boil, add cucumbers. Cook 5 minutes.
- Pack into hot sterilized jars leaving 1/4-inch headspace. Wipe rim of jar with a damp paper towel. Adjust 2 piece caps. Process in a boiling water bath canner for 15 minutes.
- *Test cucumbers for hollowness: if a cucumber floats in a bucket of water, it's a "hollow" cucumber and is good for relish, not pickling.
- **To avoid a cloudy brine or darkened pickles, do not use common table salt (use only canning salt).
Nutrition Facts : Calories 264.3, Fat 0.6, SaturatedFat 0.1, Sodium 14158.5, Carbohydrate 62.5, Fiber 2, Sugar 55.5, Protein 2.1
GRANNY'S BREAD AND BUTTER PICKLES RECIPE
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
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
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
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
GRANNY FOSTER'S BREAD AND BUTTER PICKLES
The perfect combination of sweet and tart, thinly sliced bread and butter pickles are the quintessential all-purpose sandwich toppers, delivering lots of big, punchy flavor in a small package. They make such a satisfyingly crunchy snack that-if you're anything like me-you'll soon graduate from layering them in sandwiches to munching them straight from the jar.
Yield makes about 6 pints
Number Of Ingredients 9
Steps:
- Place the cucumbers and onion in a large bowl with the salt and garlic. Cover with ice and toss to mix. Let stand for 3 hours to crisp, then drain well, removing any ice that has not yet melted. Do not rinse.
- If preserving the pickles, sterilize six 1-pint heat-tempered canning jars (see Know-how, page 291).
- Combine the vinegar, sugar, mustard seeds, celery seeds, and turmeric in a large pot and bring to a boil over medium-high heat. Cook and stir until the sugar dissolves. Add the cucumbers, onion, and garlic, bring back to a boil, and remove immediately from the heat.
- For refrigerator pickles, refrigerate in airtight containers for two weeks to allow flavors to develop, or for up to 1 month.
- For preserved pickles, pack in the sterilized jars, leaving 1/2 inch of headspace, and process in a hot water bath for about 10 minutes to vacuum-seal (see Know-how, page 291). Let cool to room temperature, check the seal, and store in a cool, dark place for 2 weeks to allow flavors to develop before serving, or for up to 6 months. Refrigerate after opening.
- Pickling cucumbers are firm-fleshed, small-seeded varieties that hold up especially well to pickling, meaning they keep their crunch, and they are the ones I recommend using; some of the most common varieties are Kirbys and gherkins. When selecting the cucumbers, make sure they are no longer than the jars you are putting them in; for pint jars they should be 4 1/2 to 5 inches or less. If your cucumbers are larger, use quart jars or trim the ends.
- There is something so rewarding about opening up a jar of Sour Cherry Preserves (page 304) or Green Tomato Chow-Chow (page 300) long after the berries and tomatoes of summer have given way to winter. Happily, making your own preserves is really very easy. All you need to get started are a few inexpensive pieces of equipment and an understanding of a few basic techniques. Here's everything you need to know:
- • 1 or 2 large, heavy nonreactive metal pots
- • Sterile, heat-tempered glass canning jars, such as Ball or Kerr brand, plus an equal number of lids and rings.
- • Tongs, for lifting the jars out of the water bath
- • Funnel, for cleanly filling jars
- • Canning rack, for loading jars securely in the water bath
- • Magnetic lid lifter, to lift sterilized lids without touching them
- The first step in canning is always to sterilize or scald the jars (including the lids and rings) in which the food will be stored. This ensures a safe, clean environment and minimizes the risk of spoilage or bacterial growth. This step is especially important if the recipe calls for processing in a water bath for less than 10 minutes. To sterilize, place the jars, lids, and rings in a large pot, cover with water, and boil for 10 to 15 minutes. Turn off the heat and leave the jars in the pot, covered, until ready to fill.
- • Drain and carefully fill the hot jars according to the recipe, taking care not to touch the rims or interiors with your bare hands. Use a funnel if possible.
- • When filling the jars with raw vegetables, such as cucumbers, to make pickles, pack the vegetables as tightly as possible, pressing down with your fingers as you fill the jars.
- • If making pickles in a brine, be sure the vegetables are completely covered with the pickling liquid.
- • Make sure to leave the headspace recommended in the recipe (typically 1/4 to 1/2 inch, depending on the acidity of the food); this ensures the jars seal properly.
- • Remove any air bubbles before sealing by tapping each jar on the counter a few times or stirring with a sterilized spoon or chopstick.
- • Wipe the rims using a clean cloth, place the lids on the jars, and screw on the rings until secure but not fully tightened.
- This is the method I use when making jams, fruit preserves, and chutneys.
- • Pack the jars as noted above.
- • The jam, preserves, or chutney should be boiling when packed in the hot, sterilized jars. This is key to ensuring that the jars seal correctly.
- • Place the sterilized lids on the jars and screw on the rings until secure but not fully tightened.
- • Invert the closed jars for about 2 minutes and then turn them upright (this allows the hot liquid to soften the rubber on the lid, thus ensuring a tight seal).
- This is the method I use to preserve pickles and relishes.
- • Always bring the water bath to a good rolling boil before you begin. Reduce the heat and keep it at a simmer after the filled jars have been added; rapidly boiling water may cause water to leak into the jars.
- • Using tongs or a canning rack, carefully lower the jars into the boiling water until fully submerged, making sure they are not touching. Cover and simmer according to the recipe (typically 10 to 20 minutes, depending on what you are processing).
- • You may need to adjust the cooking time for altitude. For altitudes between 1,000 and 6,000 feet, add 5 minutes; between 6,000 and 12,000 feet, add 10 minutes.
- • When you are done processing, turn off the heat and let the jars sit in the water for another 5 minutes.
- • Remove the jars from the water and let sit undisturbed until completely cool, about 5 hours or overnight. As the jars cool down you should be able to hear the lids popping, a sign that they are sealing correctly.
- • When the jars have cooled completely, tighten the rings all the way.
- • Check the seal on each lid. If sealed properly, the center will be slightly depressed and will not "pop" when pressed.
- • If any of the lids haven't sealed, store those jars in the refrigerator for up to 1 to 2 months and use first.
- • Using labels or a permanent marker, clearly mark the jars with the packing date.
- • Store in a cool, dark place until ready to use. Most perserves will keep for 6 months to 1 year. Refrigerate after opening and use within 1 to 2 months.
GREAT GRANDMA'S BREAD AND BUTTER PICKLES
This was my Great Grandmother Catherine's recipe, I have not tried to make these myself but wanted to post the recipe so that I wouldn't lose it.
Provided by GotBoxer
Categories For Large Groups
Time 2h
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- First layer cucumbers and onions and sprinkle with salt, then pour on ice water.
- Let stand atleast 2 hours and drain well.
- Mix remaining ingredients and bring to a boil.
- Drop in cucumbers and onions, cook until almost transparent - about 5 minutes hard boiling.
- Place hot mixture into sterilized jars, place lids and allow to cool.
Nutrition Facts : Calories 129.2, Fat 0.2, Sodium 1891.5, Carbohydrate 31.3, Fiber 0.8, Sugar 28.6, Protein 0.7
BREAD AND BUTTER PICKLES
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
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.
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