Best 9 Classic Crisp Bread And Butter Pickles Recipes

OLD FASHIONED BREAD AND BUTTER PICKLES

Steps:

• In a large bowl, toss together, cucumbers, onions, and salt
• Add ice, and toss a bit to combine
• Let sit in refrigerator for several hours or overnight
• Drain and rinse cucumbers and onions
• Combine remaining ingredients except garlic, in a large sauce pan
• Bring to a boil, and reduce to simmer for 3-5 minutes
• Pack cucumbers and onions into clean jars
• Pour brine over each jar filling to about 1/2 inch from the top
• Fit with clean lids and bands
• Inversion seal by inverting jars for 2 minutes before turning right side up and letting cool. Then let jars pickle for 7 days before opening
• Or water bath can by fitting a waterbath canner with bottom insert, placing jars inside, spacing so that they don't touch each other, and filling canner with warm water at least an inch over the top of the jars.
• Bring to a rolling boil, and continue boiling for 10 minutes
• Let cool before opening canner.
• Enjoy!

BREAD AND BUTTER PICKLES

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.

CRISP BREAD AND BUTTER PICKLES

Steps:

• Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours.
• Drain thoroughly and put the vegetables in a large kettle.
• Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil.
• Pack the pickles into hot jars and seal.

FAVORITE BREAD & BUTTER PICKLES

Steps:

• Place cucumbers, onions and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 3 hours., Rinse vegetables and drain well. Pack vegetables into eleven hot 1-pint jars to within 1/2 in. of the top., In a Dutch oven, bring sugar, vinegar, mustard seed, celery seed, turmeric and cloves to a boil. Carefully ladle hot liquid over vegetable mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

YOUR CLASSIC BREAD-AND-BUTTER PICKLES

Steps:

• Trim and discard the blossom ends of the cucumbers, then peel the onions and cut both into rounds about 1/4 inch thick. In a nonreactive bowl, toss them with the salt, then cover and refrigerate for 1 to 2 hours. Drain well, rinse, drain again and then set the cucumbers and onions aside.
• In a nonreactive pot, combine all the remaining ingredients and bring to a boil over high heat, stirring once or twice to dissolve the brown sugar. Reduce the heat to low, simmer for 3 minutes and then pour the liquid over the cucumbers and onions. The cucumbers should be amply covered or slightly afloat.
• Allow to cool to room temperature, then cover and refrigerate. These pickles have good flavor as soon as they are cool, but the flavor will deepen if you let them sit for 24 hours. They will keep, covered and refrigerated, for a month or more.

BREAD-AND-BUTTER PICKLES

Steps:

• Trim ends from cucumbers and slice into 1/4-inch-thick rounds. In a colander set over a plate, toss them with salt. Refrigerate, uncovered, for 2 hours. Drain and transfer cucumbers and dill to a bowl.
• In a small saucepan, combine sugar, vinegar, coriander, peppercorns and allspice. Bring to a boil and cook until sugar dissolves. Pour hot liquid over cucumbers and toss well. Let stand, tossing every 10 minutes, for 30 minutes. Transfer to an airtight jar and refrigerate for up to 1 week.

DEB'S BREAD AND BUTTER PICKLES

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.

GRAMMIE BEA'S CRISPY BREAD AND BUTTER PICKLES

Steps:

• Wash cucumbers and pepper.
• Cut cucumbers and onions in slices 1/4-1/2" thick.
• Cut pepper into thin strips and then cut into thirds.
• Soak all overnight in salted water.
• When ready to make pickles:.
• Put 1 quart vinegar in a large pan or kettle.
• Add cloves, black pepper, celery seed, mustard seed, turmeric powder, and sugar.
• Drain the liquid out of cukes, pepper and onions. Add them into the vinegar mixture in the kettle.
• Bring to a good scald, almost a boil.
• Next, sterilize jars in boiling water in a large canning pan, or whatever you are using.
• Add the pickle mixture to the jars, and seal while hot.
• Make sure seals are down.
• Note: Preparation time does not include soaking the cucumbers and onions overnight, or sterilizing the jars.

BREAD AND BUTTER PICKLES II

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.