Help! Recipe for Bread & Butter Pickles?

[mcnuss]

DD wants to make bread & butter pickles. I got a pressure cooker for Christmas with all the canning gizmos so I am willing to give it a try, but other than the recipe in Joy of Cooking, which does not sound right, I can't find one. Can my DIS friends come to my rescue?

Thanks,

Allison

 

[Tiggerkeeper]

I am trying these for the first time, I have made other types but never bread and butter. The cucs and onions are in the colander draining now!! Good luck!

Here is a recipe from Recipe Goldmine

Bread and Butter Pickles

10 medium cucumbers
3 medium onions
1/4 cup salt
1 cup vinegar
1/2 teaspoon celery seed
1 cup water
1/2 teaspoon mustard seed
3/4 cup granulated sugar
1/4 teaspoon turmeric

Cut cucumbers in thin slices. Slice onions. Combine cucumbers and onions. Add salt and let stand for 2 hours or overnight.

Drain cucumbers and onions. Heat vinegar, water, celery seed, mustard seed, sugar and turmeric to boiling. Add cucumbers and onions. Boil slowly until cucumbers and onions are tender. Pack while hot in jars. Process.

 

[mcnuss]

Let me know how they turn out!

Thanks!

 

[Tiggerkeeper]

They are going to sit for a couple of weeks before we try them so as soon as that time is up I'll let ya know. Here is the recipe from the Ball Canning book, which I am going to try with the next batch I make.

16-20 medium cucumbers, thinly sliced
10 small onions, thinly sliced
1/3C salt
3C distilled vinegar
2C sugar
2T mustard seed
2t turmeric
2t celery seed
1 t ground ginger
1t peppercorns

Combine cukes and onions in large bowl. Layer with salt and cover with ice cubes. Let stand 1 1/2 hours, drain and rinse.

Place remaining ingredients in a large saucepot and bring to a boil. Add drained cukes/onions and return to boiling.

Pack hot, into hot 1 1/2 pint jars leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 10 min. in a boiling water bath. Yields about five jars.

 

[FantasticDisFamily]

This is my Grandmother's recipe (it may go back further than that I don't know for sure) and we've been making it in our family for years!

6 qts sliced pickles (the small pickle cukes - not the giant salad kind)

6 med. onions sliced

1 cup coarse salt

Let the first three ingredients stand overnight. A crock is best otherwise a large glass bowl.

Drain thoroughly

1 1/2 - 2 qts vinegar - be generous so you have enough juice

6 cups sugar

1/2 cup mustard seed

1 Tbs/ celery seed

3 Tbs. mixed pickling spice

Boil the above in a BIG pot and once it is boiling add pickles mixture. Heat to simmering and pack into jars leaving 1/4 - 1/2 inch head space. Seal.

This is a hot pack method and doesn't require any processing. Although I doubt you'd hurt them if you did 10 or 15 minutes in a boiling water bath.

Deb

 

[mcnuss]

It's amazing how widely divergent the recipes are in the amount of sugar they call for! We go from 3/4 cup to 2 to 6 and the amount of cukes does not change that much.

We never got to this today but what I can see is that you can be pretty flexible with the ingredients within a range.

Thanks very much!