Best 6 Bread And Butter Squash Pickles Regular And Sugar Free Recipes

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Bread and butter squash pickles are a sweet and tangy pickle made from the flesh of bread and butter squash. The pickles are made with a mixture of sugar, vinegar, spices, and herbs. They can be made with or without sugar, and they can be made with different spices and herbs. In this article, you will find two recipes for bread and butter squash pickles: a regular recipe and a sugar-free recipe. The regular recipe uses sugar to sweeten the pickles, while the sugar-free recipe uses a combination of stevia and erythritol. Both recipes are easy to make and can be enjoyed as a side dish or as a condiment.

The regular recipe for bread and butter squash pickles is made with a combination of sugar, apple cider vinegar, white vinegar, pickling spices, and mustard seeds. The sugar-free recipe uses a combination of stevia, erythritol, apple cider vinegar, white vinegar, pickling spices, and mustard seeds. Both recipes are easy to make and can be enjoyed as a side dish or as a condiment.

Let's cook with our recipes!

BREAD AND BUTTER SQUASH PICKLES



Bread and Butter Squash pickles image

Make and share this Bread and Butter Squash pickles recipe from Food.com.

Provided by Brenda Hall

Categories     Vegetable

Time 1h15m

Yield 5-6 Pints

Number Of Ingredients 8

4 cups cucumbers or 4 cups squash
4 cups squash
2 cups sliced onions
4 bell peppers (can be mixed red & green)
2 cups vinegar
3 cups sugar
2 teaspoons celery seeds
2 teaspoons mustard seeds

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.

Nutrition Facts : Calories 563.7, Fat 1.1, SaturatedFat 0.2, Sodium 11.5, Carbohydrate 137.7, Fiber 4.2, Sugar 128.4, Protein 3.5

SUGAR-FREE BREAD AND BUTTER PICKLES



Sugar-Free Bread and Butter Pickles image

Sugar-free bread and butter pickles using sugar substitute. A delicious combination of cucumbers and onions in a tangy-sweet pickling solution.

Provided by Lana Stuart

Categories     Canning and Preserving

Time 2h50m

Number Of Ingredients 9

2 pounds pickling cucumbers
1 medium onion
3 tablespoons kosher salt
2 ½ cups white vinegar
1 ¼ cups sugar substitute ((cup-for-cup measure such as Splenda))
1 tablespoon mustard seed
1 tablespoon celery seed
1 teaspoon ground turmeric
½ teaspoon whole cloves

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.

Nutrition Facts : ServingSize 0.25 cup, Calories 33 kcal, Carbohydrate 7 g, Sodium 583 mg, Sugar 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Fiber 1 g, UnsaturatedFat 2 g

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 (CUKES OR SUMMER SQUASH)



Bread-And-Butter Pickles (Cukes or Summer Squash) image

Since I've got 9 zucchini plants getting busy in the garden, the crispy version of this recipe intrigues me. Off to find pickling lime in the am. This recipe is from the USDA Complete Guide to Home Canning was created by Utah State University Extension and reviewed by Charlotte Brennand, Extension Food and Nutrition Specialist at Utah State University, July 1995.) The document has detailed information on water bath processing times & when low temp pasteurization can be used in certain recipes to get firmer, more appealing product so I have included the web address as well rather than copy all it it. http://www.arizonafreepress.com/survival/canning/utah_can_guide_06.pdf

Provided by Busters friend

Categories     Summer

Time 12h20m

Yield 8 pints

Number Of Ingredients 9

6 lbs cucumbers (4- to 5-inch pickling cukes or 1 to 1 1/2 inch diameter zucchini or summer squash)
8 cups onions, thinly sliced (about 3 pounds)
1/2 cup salt (pickling type)
4 cups vinegar (5 percent)
4 1/2 cups sugar
2 tablespoons mustard seeds
1 1/2 tablespoons celery seeds
1 tablespoon turmeric, ground
1 cup pickling lime (optional, for use in variation below for making firmer pickles) (optional)

Steps:

  • Wash cucumbers or squash. Cut 1/16-inch off blossom end and discard. Cut into 3/16-inch slices. Combine cucumbers and onions in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed.
  • Combine remaining ingredients in a large pot. Boil 10 minutes. Drain and add cucumbers and onions and slowly reheat to boiling.
  • Fill pint jars with slices and cooking syrup, leaving 1/2-inch headspace. Adjust lids and process 10 minutes for under 1000 foot elevation, 15 minutes for 1000 to 6000 foot elevation & 20 minutes for over 6000 foot elevation or use low-temperature pasteurization treatment referenced in recipe description.
  • Variation for firmer pickles:
  • Wash cucumbers. Cut 1/1 6-inch off blossom end and discard. Cut into 3/16-inch slices. Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamelware container. Avoid inhaling lime dust while mixing the lime-water solution.
  • Soak cucumber slices in lime water for 12 to 24 hours, stirring occasionally. Remove from lime solution, rinse, and resoak 1 hour in fresh cold water. Repeat the rinsing and soaking steps two more times. Handle carefully, as slices will be brittle. Drain well.
  • Procede as with step #2 above.

Nutrition Facts : Calories 596, Fat 1.7, SaturatedFat 0.2, Sodium 7089.7, Carbohydrate 143.1, Fiber 4.7, Sugar 125.2, Protein 4.7

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.

SUMMER SQUASH BREAD AND BUTTER PICKLES



Summer Squash Bread and Butter Pickles image

Categories     Condiment/Spread     Onion     Zucchini     Summer     Yellow Squash     Gourmet

Yield Makes 6 (1-pint) jars

Number Of Ingredients 13

4 lb small yellow squash and green zucchini, scrubbed and cut into 1/4-inch-thick rounds (12 cups)
2 large onions, cut crosswise into 1/4-inch-thick slices
1/4 cup plus 1 1/2 teaspoons canning salt
1 quart crushed ice
2 1/4 cups cider vinegar
1 cup pure maple syrup (preferably dark amber)
3/4 cup water
1 tablespoon mustard seeds
1 teaspoon whole allspice
1/2 teaspoon celery seeds
6 (4- to 5-inch-long) fresh red chiles such as Holland red hot finger peppers
Special Equipment
6 (1-pint) canning jars with lids and screw bands

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.

Tips:

  • For the best flavor, use fresh bread and butter squash that is ripe and firm.
  • If you don't have pickling salt, you can use regular salt, but be sure to reduce the amount by half.
  • Be sure to sterilize your jars and lids before using them.
  • Process the jars in a boiling water bath for the recommended amount of time to ensure that they are properly sealed.
  • Store the pickles in a cool, dark place for at least 2 weeks before eating them to allow the flavors to develop.

Conclusion:

Bread and butter squash pickles are a delicious and easy-to-make condiment that can be enjoyed all year long. They are perfect for adding a sweet and tangy flavor to sandwiches, salads, and other dishes. With a few simple ingredients and a little bit of time, you can make your own delicious bread and butter squash pickles at home.

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