bread and butter pickle recipe
I hope you’ll let me know how they turn out. -Steve. Very good pickles. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Information is not currently available for this nutrient. It’s economical, easy, and delicious. Hi Steve, thank you so much for sharing your recipe. I hope this helps. I do appreciate your visit and hope you’ll continue to visit with us often. I hope they turned out well for you. Gently rinse the cucumbers again, under cool running water. My husband and his family have fond memories of Grandma Hoag’s pickles. So you if you use the recommended measure in table salt instead, you are adding WAY more than you need. Let stand for 1-2 hrs in the fridge, then drain well. 38 calories; protein 0.3g 1% DV; carbohydrates 9.5g 3% DV; fat 0.1g; cholesterolmg; sodium 360.8mg 14% DV. I love these pickles! I will totally make this again. If the brine is not the correct volume of salt/sugar/vinegar and water they will not cure or be safe for canning. Thanks so much,I usually use cider vinegar and no pickling spice but I might try both versions this year and let my family be the judge. Nutrient information is not available for all ingredients. I rinsed and rinsed but they are still somewhat salty but I think the kicker is that I saved the leftover brine from the first batch and used it for the second batch. Two years ago I had 7 hills of pickle bush cucumbers. As the ice melts, the salt is distributed down to the bottom. Remove from heat and ladle into jars, leaving ¼ inch head space in each jar. Let me know if you try the recipe, and how it turns out for you. In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. I do have them ping immediately after pulling them from the water though. Thank you for your visit and be sure to stop by again… real soon. lol …. I do hope you’ll try our pickles and I look forward to hearing how you like them. The handle of the wire rack has a bend in it. This was a great and simple recipe! Stainless Steel or Teflon coated will work well. Thank you so much for sharing. Directions. Could I keep some of the jars out and not process and just use them for refrigerator pickles? My family loves them. I have never made pickles and loved the step-by-step instructions and pictures. -Steve, Hi Steve, These are pretty good. Most people won't think twice about serving basic cornbread when is on the table. I’ll give them 3 or 4 hours (the main batch I left overnight). Thinly slice the brown onion. Hope you have another great crop of cucumbers. I travel down that way often. Depends on how thin or how thick you slice them. You saved Bread and Butter Pickles II to your. I have a hot pad for the pot when it comes off the stove. My husband opened a jar after just a couple of days and ate the whole jar! I do appreciate your visit today and I trust you’ll visit with us again… real soon. Growing up Gordon, we always had sweet pickles on hand. Remove any air bubbles by inserting a wooden skewer along inside edge of the jar. I steralized my mason pint jars in a hot dishwasher first and they all sealed so they do not need to store in the fridge. It will only take a minute or two for you to share your thoughts with us in the Comments section below. Thank you for stopping by, and I hope you’ll visit with us often. -Steve, I did end up making spears but for some reason the chips are easier to scarf down ha ha. When I scanned the ingredients I realized that I got it on the nose. Hi Helena, I’m sorry I didn’t get to respond to this sooner. Wipe top of jar and rim with a clean damp cloth. -Steve. I think it’s awesome that you’ve started some home food preservation work and I do hope you’ll keep up the great job. Finally, one year I pulled out the copy of how Mama made her pickles, and finally made some of my own. Hi Deb, I’d use the smaller cucumbers if I made them with regular cukes. Grandad was bedridden when he wrote it down for me. I know folks do things in a lot of different ways, but I try to stick to all of the approved ways of doing things with regards to canning. Thank you so much for sharing your recipe! Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. A+ THANKS pcush, I made it and they didnt come out good at all, Congrats! I still have friends that just turn jars of jam upside down after filling their jars, but I can’t do that here on Taste of Southern. Be Blessed!!! -Steve. Add the band, and tighten only finger tight. They are less sweet than grocery store b&b and crunchier. These were a great success! The pot on the front left is usually the food item I’m working with. It doesn’t change the color of the completed pickle as much as adding a lot more of it will do. -Steve. These are some of my memories from summers growing up. I’ve made them twice now. Have you considered placing any of your items in the State Fair. This recipe can be completed in one day. Submerge cucumbers in the water. If by chance you had a large number of jars that didn’t seal, you can reprocess the jars again but you’ll need NEW lids. -Steve. I won first place in the Bread and Butter category at the Maryland State Fair in August this year (2015) – there were at least 10 other entries. I hope you’ve had the chance to make some Bread and Butter Pickles with our recipe. Be Blessed!!! This recipe is one of the few things where it turned out like I hoped and exceeded expectations THE FIRST TIME. I think you’ll like the Chow-Chow as well. They're ready to eat right away. Be Blessed!!! Sounds like we have a winner with these pickles doesn’t it? First time canning pickles, The nutrition data for this recipe includes the full amount of salt. Let me know how they turn out for you. After the jars have sat for 24 hours, check the tops to make sure each one has sealed. I trust you’ll be well pleased when you get to enjoy them. Thanks for your time, I know that recipe took a lot of work and time to compose. 3. Thank you for sharing. Enjoy! Tam. That’s AWESOME. Great pickles, best ever for me. I know it’s hard to resist them for such a long time, but you’ll be rewarded with the best taste if you can hang on for that long. Keywords: Bread and Butter Pickles Recipe, award winning, north carolina state fair, made from scratch, home food preservation, southern recipes. If you don’t have enough jars to fill the rack, try to spread them out and balance out the load. What a disappointment and a waste of good cucs! So, since my recipe is so similar to yours, I was hoping you could tell me if they need to cure or if they are ready to eat, after the 24 set time….. Cheers! This is not pictured but it’s used to lift the lids and bands from the pot of warm water when needed. Drain cucumbers and onions, rinse well to remove salt and let drain. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. After my mother a master canner, pickeler, baker and jam and jelly maker passed away suddenly at 80 we did without home canned goodies for 20 years. I used the McCormick Brand, which is just what I had on hand at the time. Remove from heat shortly before the combined mixtures return to boil. Hi Kerry, Reducing the amount of onions will not keep the pickles from being safe to eat, onions do not have that effect on the recipe. Fantastic pickles! We could not find his recipe box, so Grandmom asked me to try fixing the recipe. I prefer to use a wooden skewer to remove air bubbles from my jars so that’s why it’s there. © Copyright 2020, 18 Easy Halloween Treats Kids Can Help Make, 15 Warm Squash Soups for Cool Fall Nights, 15 of the World's Best Savory Beef Stew Recipes, 8 Ways to Season and Sweeten Pumpkin Seeds, 13 Easy Pork Chop Recipes Inspired by World Cuisines, 15 Fall Fruit Salads That Celebrate Autumn Flavors, 15 Fresh Green Bean Recipes to Mix Up Your Dinner Sides, These 15 Meatless Chili Recipes Prove You Don't Need Beef, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Thank you so much for sharing your recipe. Info. I do appreciate your question and your visit. I’ve also used that extra pot of water on the back burner to make sure I have enough water over the tops of the jars. I mixed them in a large cooler to have enough room to blend everything real well. Thank you for posting. Center lids on jars; screw on bands until fingertip tight. The big pot on the front right is my canning pot. Thanks, Hi Loretta, Congratulations on taking the step to get into canning some pickles. Be Blessed!!! I usually love all of Chef John's recipes, but this one was terrible! Can these pickles be made using regular cucumbers rather than pickling cucumbers? It’s just me though. Put the cucumbers, onion slices and salt in a sieve set over a bowl, and cover with ice and something to weigh it down. I made 28 1/2 pints this time. In one batch, I was out of granulated white sugar (one of my kids did it…ate it all…) so I substituted brown sugar and those also turned out really good. Wayyyy too much vinegar, that's pretty much all I tasted. You’ll never buy pickles again, once you’ve made your own. I had a small dish of leftover and my kids gobbled them up. I’m glad you used our recipe and happy to hear that you liked the pickles. Back in 2012, I made a batch of Mama’s Sweet Pickles, and then I made these Bread and Butter Pickles. They are ice cold. Drain; rinse and drain again. This will allow any air bubbles in the bottom of the jar to slide up the skewer to the top where they will burst and be released. Place jars into canner with simmering water, ensuring that they are completely covered with water. I appreciate your visit and trust you’ll stop by again… real soon. These taste like Mt. I also covered the salted cukes with ice and a loose cover (I think the ice gives the pickles a little more crispness). They are perfect , as is. Trying to preserve some of the things she taught me. Has anyone else? We learn from these mistakes. I don't like cucumbers but I grew them in my garden so I could make pickles. Some folks who never made pickles before used regular cukes which were to big and made them come out soggy. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, 2 to 4 hours. I think I'll make another batch!! The photo’s and steps below are the actual photos that I took while making the batch that I entered into the State Fair. Apparently, these pickles got their name during the Great Depression in America in the 1930s. They just need a few days to meld all the flavors together.