Great Grandmas Bread And Butter Pickles Recipes

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BREAD AND BUTTER PICKLES II



Bread and Butter Pickles II image

These are the best bread and butter pickles I have ever had!! And I have been looking for a long time. I guarantee you'll love them! This recipe makes a lot, so get ready to crunch. Enjoy!

Provided by David

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

Time 4h30m

Yield 50

Number Of Ingredients 11

25 cucumbers, thinly sliced
6 onions, thinly sliced
2 green bell peppers, diced
3 cloves garlic, chopped
½ cup salt
3 cups cider vinegar
5 cups white sugar
2 tablespoons mustard seed
1 ½ teaspoons celery seed
½ teaspoon whole cloves
1 tablespoon ground turmeric

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.

Nutrition Facts : Calories 104.8 calories, Carbohydrate 25.6 g, Fat 0.3 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 937.7 mg, Sugar 22.4 g

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.

GRAM MILLER'S BREAD AND BUTTER PICKLES



Gram Miller's Bread and Butter Pickles image

My great grandma's bread and butter pickle recipe. This is a canning recipe, so you'll have some for the whole winter!

Provided by madmoose123

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

Time 2h25m

Yield 10

Number Of Ingredients 11

5 cucumbers, thinly sliced
3 onions, sliced
¼ cup salt
1 cup white vinegar
1 cup water
¾ cup white sugar
½ teaspoon celery seed
½ teaspoon mustard seed
½ teaspoon ground ginger
¼ teaspoon ground turmeric
4 1-pint canning jars with lids and rings

Steps:

  • Mix cucumbers and onions together in a bowl. Stir in salt and let sit for 2 hours.
  • Stir vinegar, water, sugar, celery seed, mustard seed, ginger, and turmeric together in a saucepan over medium-high heat. Bring to a boil; add cucumber mixture and continue to boil until cucumbers and onions are tender, about 5 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the hot cucumber mixture 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.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.

Nutrition Facts : Calories 108.7 calories, Carbohydrate 26.7 g, Fat 0.3 g, Fiber 1.9 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 6.5 mg, Sugar 20.2 g

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

GREAT GRANDMA'S BREAD AND BUTTER PICKLES



Great Grandma's Bread and Butter Pickles image

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

1 gallon cucumber, sliced (8-10)
1 quart onion, sliced
1 quart ice water
1/2 cup canning salt
1 quart cider vinegar
1 quart sugar
2 teaspoons celery seeds
1 tablespoon mustard seeds
1 teaspoon clove
2 teaspoons cinnamon
1 teaspoon turmeric

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

GRANDMA ELSIE'S BREAD AND BUTTER PICKLES



Grandma Elsie's Bread and Butter Pickles image

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

6 medium cucumbers, sliced
3 medium onions, sliced in half moons
1 cup canning salt
3 cups vinegar
3 cups boiling water
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons celery seeds
1 teaspoon turmeric
2 cups sugar

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

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