Best Bea And Bills Bread And Butter Pickles Recipes

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.

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.

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.

CHEF JOHN'S BREAD AND BUTTER PICKLES

Steps:

• Combine cucumbers, onion, and peppers in a bowl; pour kosher salt over the top and stir to coat completely. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, 2 to 4 hours. Rinse cucumber mixture in a colander under cold water until all salt is washed away, 3 to 4 minutes. Drain.
• Stir vinegar, sugar, water, garlic, mustard seed, celery seed, peppercorns, turmeric, and ground cloves together in a saucepan; bring to a simmer and cook until brine flavors combine, about 2 minutes. Add cucumber mixture to brine; heat until almost boiling, remove from heat, and cool completely. Transfer to jars and store in the refrigerator.

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.

QUICK BREAD-AND-BUTTER PICKLES

Steps:

• Bring the sugar, mustard seeds, celery seeds, allspice, turmeric, garlic, onion, 3 teaspoons salt and 1 cup water to a boil in a small saucepan. Place the cucumbers in medium bowl. Pour the hot spice mixture over the cucumbers, then stir in the vinegar. Let cool to room temperature, about 30 minutes. Serve, or refrigerate in an airtight container for up to 2 weeks.