Best Homemade Bread Butter Pickles Recipes

HOMEMADE BREAD AND BUTTER PICKLES

Homemade Bread and Butter Pickles image

Provided by Tyler Florence

Time 3h25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

5 pickling cucumbers (about 4 inches long)
4 slices fresh horseradish, peeled and cut into 1/2-inch slices
4 sprigs fresh dill weed
1 cup white vinegar
1 cup sugar
3 cups water
4 cloves garlic, peeled
2 tablespoons pickling spice
2 teaspoons turmeric
Kosher salt and freshly ground black pepper

Steps:

Wash cucumbers, slice into 1/4-inch thick rounds, and place in a heated, sterilized mason jar with horseradish and fresh dill weed.
Set a large pot over medium heat and add vinegar, sugar, water, garlic and pickling spices. Bring the brine to a boil then pour over cucumbers and horseradish in still-hot mason jar and seal lid. Allow to cool to room temperature before refrigerating. You can serve once chilled, but for best flavor serve after the pickles have been left overnight.

HOMEMADE BREAD & BUTTER PICKLES

Homemade Bread & Butter Pickles image

I Love These, miss when mom used to make them growing up, and they are so much better then the store bought ones. So this year was bound and determined I would make them!

Provided by Robin McClure-Eby

Categories Other Side Dishes

Time 3h25m

Number Of Ingredients 10

Ingredients

5 1/2 c sliced pickling cucumbers
1 1/2 Tbsp kosher salt
1 c sliced sweet onion
1 c granulated sugar
1 c white vinegar
1/2 c apple cider vinegar
1/4 c brown sugar, light
1 1/2 tsp mustard seed
1/2 tsp celery seed
1/8 tsp ground turmeric

Steps:

1. Combine cucumbers and salt in a large, shallow bowl;cover and chill 1 1/2 hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain Well, and return cucumbers to bowl,and onion and toss.
2. Combine the granulated sugar, white vinegar,apple cider vinegar,brown sugar, and mustard seeds, celery seeds,and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumbers and onions; put back in saucepan over medium to low heat keeping it hot, but do nto over cook cucumbers.
3. Prepare canning jars and lids by washing in hot soapy water and rinsing in hot water. Place sheet pan in oven to set washed jars on. Turn oven on to bake at 250 degrees to get jars hot. Place large deep pot of water onto high heat, and bring to boil. Make sure you have right canning tools to grab hot glass jars out of oven, and funnel. Get a small bowl of very hot tap water and soak seals and lids in it. Grab a glass jar out of oven, place funnel in jar and start scooping out your cucumbers and liquid and fill jars. Fill just to 1/2 inch from top of jar making sure cucumbers are covered.Wipe top of jar off to make sure seals properly. Place seal and lid on and seal tight, immerse in boiling pot of water for 15 minutes.
4. Note: any seals that do not seal right will have to be redone with new seals. After finished in boiling water place on thick towel to cool and finish setting. I hope you enjoy these like I do!