Bread and Butter Pickles Recipe

Bread and Butter Pickles Recipe

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2018
Bread and Butter Pickles Recipe Bread and Butter Pickles Recipe Bread and Butter Pickles Recipe, Take a jar of these sweet pickles to your next family barbecue. Use absolutely fresh kirby cucumbers from a farmers’ market or farm stand for the best results. Prep : 20 minutes plus standing and preparing jars and lids Cook : 45 minutes plus processing 4 pounds very firm unwaxed cucumbers (4 to 6 inches long), cut into 1/4-inch-thick slices 3 large onions, thinly sliced 1/2 cup kosher, canning, or pickling salt 8 cups ice cubes (3 trays) 5 cups sugar 5 cups cider vinegar 1 teaspoon ground turmeric 11/2 teaspoons celery seeds 11/2 teaspoons mustard seeds 6 one-pint canning jars and lids In 8-quart enamel, stainless steel, or glass container, combine cucumbers, onions, salt, and enough cold water to cover. Stir until salt has dissolved; stir in ice. Cover and let stand in cool place 3 hours. Drain vegetables and rinse with cold running water; drain. In nonreactive 8-quart saucepot, combine sugar, vinegar, turmeric, celery seeds, and mustard seeds; heat to boiling over high heat. Reduce heat; simmer, stirring, 30 minutes. Meanwhile, prepare the jars and lids. Fill canner halfway with water; cover and heat to simmering over high heat. Add cucumbers and onions to pot; heat to boiling. Spoon hot vegetables into hot jars to within 1/2 inch of tops. Immediately ladle simmering syrup over vegetables to within 1/4 inch from tops, making sure vegetables are completely covered with syrup. (Keep syrup simmering while filling jars.) Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 10 minutes; cool jars and test for airtight seal. Makes six 16-ounce jars. Each 1/4 cup : About 95 calories, 0g protein, 25g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 292mg sodium.
Bread and Butter Pickles Recipe

Bread and Butter Pickles Recipe

Take a jar of these sweet pickles to your next family barbecue. Use absolutely fresh kirby cucumbers from a farmers’ market or farm stand for the best results. Prep : 20 minutes plus standing and preparing jars and lids Cook : 45 minutes plus processing
  • 4 pounds very firm unwaxed cucumbers (4 to 6 inches long), cut into 1/4-inch-thick slices
  • 3 large onions, thinly sliced
  • 1/2 cup kosher, canning, or pickling salt
  • 8 cups ice cubes (3 trays)
  • 5 cups sugar
  • 5 cups cider vinegar
  • 1 teaspoon ground turmeric
  • 11/2 teaspoons celery seeds
  • 11/2 teaspoons mustard seeds
  • 6 one-pint canning jars and lids
  1. In 8-quart enamel, stainless steel, or glass container, combine cucumbers, onions, salt, and enough cold water to cover. Stir until salt has dissolved; stir in ice. Cover and let stand in cool place 3 hours. Drain vegetables and rinse with cold running water; drain.
  2. In nonreactive 8-quart saucepot, combine sugar, vinegar, turmeric, celery seeds, and mustard seeds; heat to boiling over high heat. Reduce heat; simmer, stirring, 30 minutes.
  3. Meanwhile, prepare the jars and lids. Fill canner halfway with water; cover and heat to simmering over high heat.
  4. Add cucumbers and onions to pot; heat to boiling. Spoon hot vegetables into hot jars to within 1/2 inch of tops. Immediately ladle simmering syrup over vegetables to within 1/inch from tops, making sure vegetables are completely covered with syrup. (Keep syrup simmering while filling jars.) Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 10 minutes; cool jars and test for airtight seal. Makes six 16-ounce jars.
Each 1/cup : About 95 calories, 0g protein, 25g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 292mg sodium. bread & butter pickles easy recipe, bread and butter pickles recipe for canning, easy bread and butter pickles, homemade bread and butter pickles canning, how to can bread and butter pickles, microwave pickles with splenda, old fashioned bread and butter pickles, vlasic bread and butter pickles recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Sunday, 24 June 2018

Bread and Butter Pickles Recipe

Article Categories : Canning & Freezing

Bread and Butter Pickles Recipe

Bread and Butter Pickles Recipe

Take a jar of these sweet pickles to your next family barbecue. Use absolutely fresh kirby cucumbers from a farmers’ market or farm stand for the best results.

Prep : 20 minutes plus standing and preparing jars and lids
Cook : 45 minutes plus processing

  • 4 pounds very firm unwaxed cucumbers (4 to 6 inches long), cut into 1/4-inch-thick slices
  • 3 large onions, thinly sliced
  • 1/2 cup kosher, canning, or pickling salt
  • 8 cups ice cubes (3 trays)
  • 5 cups sugar
  • 5 cups cider vinegar
  • 1 teaspoon ground turmeric
  • 11/2 teaspoons celery seeds
  • 11/2 teaspoons mustard seeds
  • 6 one-pint canning jars and lids
  1. In 8-quart enamel, stainless steel, or glass container, combine cucumbers, onions, salt, and enough cold water to cover. Stir until salt has dissolved; stir in ice. Cover and let stand in cool place 3 hours. Drain vegetables and rinse with cold running water; drain.
  2. In nonreactive 8-quart saucepot, combine sugar, vinegar, turmeric, celery seeds, and mustard seeds; heat to boiling over high heat. Reduce heat; simmer, stirring, 30 minutes.
  3. Meanwhile, prepare the jars and lids. Fill canner halfway with water; cover and heat to simmering over high heat.
  4. Add cucumbers and onions to pot; heat to boiling. Spoon hot vegetables into hot jars to within 1/2 inch of tops. Immediately ladle simmering syrup over vegetables to within 1/inch from tops, making sure vegetables are completely covered with syrup. (Keep syrup simmering while filling jars.) Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 10 minutes; cool jars and test for airtight seal. Makes six 16-ounce jars.

Each 1/cup : About 95 calories, 0g protein, 25g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 292mg sodium.