SUGAR-FREE BREAD AND BUTTER PICKLES
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
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 SQUASH PICKLES
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
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
SUMMER SQUASH BREAD AND BUTTER PICKLES
Categories Condiment/Spread Onion Zucchini Summer Yellow Squash Gourmet
Yield Makes 6 (1-pint) jars
Number Of Ingredients 13
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.
BREAD-AND-BUTTER PICKLES (CUKES OR SUMMER SQUASH)
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
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
SQUASH PICKLES
Make and share this Squash Pickles recipe from Food.com.
Provided by Daylene A.
Categories Vegetable
Time 2h
Yield 4 quarts
Number Of Ingredients 7
Steps:
- Slice all ingredients.
- Sprinkle with salt, mix well, and allow to set for 1 hour then drain.
- Mix vinegar and sugar and bring to a boil.
- Add squash mix to boiling vinegar and bring to a boil again.
- Add 1 tsp pickling spice to each heated jar then add squash mix tightly packed to 1/2" headspace.
- Water bath for 30 minutes at 180-185°F Carefully monitor temperature with a candy thermometer (low temperature pasteurization).
Nutrition Facts : Calories 663.7, Fat 1.1, SaturatedFat 0.3, Sodium 14169.6, Carbohydrate 156.8, Fiber 9.1, Sugar 142.3, Protein 7.3
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