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Bread and Butter Pickle mix- can it be used for carrots

16 years ago

I bought a bread and butter pickle mix at Walmart for canning. I made it like it said with cucubmers, they were AWESOME. I am curious if it would be safe to use the same mix to do carrot sticks? I want to cut up carrots into 1/4inch sticks and pickle them and I think this mix would be even better with pickles. Would it still be safe for BWB?

Serena

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Comments (8)

dgkritch
16 years ago
Yep. As long as you don't change the vinegar/water ratio and don't pack the carrots too tight since they're a little more dense than cukes.
Should be just fine.
Deanna
ksrogers
16 years ago
Carrots, cauliflower, peppers, onions, string beans.. All of them can be done that way. Even a pickled beet uisng the B&B flavors. B&B pickle mixes contain mustard seed and celery seed. These in combination make a nice flavored pickle. When I make them, I don't/can't use sugar, so I use Splenda instead, and a LOT less than sugar for the same sweeteness. Crinke cuts make a nice fancy slice. I add a few dried sweet red pepper bits for a contrasting color, as they rehydrate and look like they were added fresh.
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Bread and Butter Pickles ***Carol (readinglady)
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Comments (14)
I wouldn't reduce the salt. It's leaching out juices (and potential bitterness). However, you could rinse the slices then drain once the brining period has elapsed. I don't think you're going to find the pickles are salty in flavor but if you have dietary concerns about sodium level, that would be a good way to reduce it. As you can see, the recipe I posted, with approximately 18 cups of product yields 7 pints. The recipe you posted has about 50% more than that (more onions and the green pepper) so I'd guess you'd end up with about a dozen pints, give or take. One concern I have with the recipe you posted is that it has more veggies but the same amount of syrup as the one I posted. If I were making it, I'd double the syrup. I keep thinking as written it has the potential to tend to the dense and drier end. I hope this helps. Carol
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Help with Bread and Butter Pickle Recipe
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Comments (15)
Flash drives help to save this stuff, instead of saving to floppy disks. Sorry you lost the recipes, but for me, I usually do things more by taste so if the flavor isn't there, I can't blame a recipe. Sometimes people don't seem to taste what they are making and the end result is quite a surprise if it isn't going to taste good. Maybe you put your recipes in a storage box where your canning supplies are, or maybe its in a box with some canning jars.. After I use any recipes, I usually put the books back in my bookcase for the next time. Lots of things I make are from memory anyway, and so I don't have to refer to recipes much anymore. The old simple way of a pinch of this a dash of that, and just dump in the vinegar and salt to taste and you have a pickle. Not sure where the B&B term came from, but it may be that it was because of the yellow color and sweet flavor. Now that I make them with Splenda, I find that I can enjoy more without all that sugar. Splenda, does NOT measure the same cup for cup as sugar, so never use 5 pounds of Splenda in place of 5 pounds of sugar. I usually get the same sweeteness with ONLY a cup or two of Splenda to the 5 pounds of sugar needed.
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Bread & Butter pickled onions?
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Comments (14)
There isn't a ratio to worry about since it is pure vinegar. It is however much of each you want. We like mostly onions but want just a few sweet peppers for flavoring and color so I mentioned the 1-2 cups of peppers. If you want some hot peppers too no problem. Just make sure it is 5% vinegar and don't dilute the vinegar with any other liquids. You can pickle just about anything in straight vinegar. Sweet peppers, hot peppers, onions, garlic, etc. So it can be all peppers or all onions 1/2 and 1/2 peppers and onions or what ever mix of them you wish. If this were a water diluted vinegar recipe like many other pickling recipes it would be a different matter all together and you wouldn't be able to trade either peppers or onions for cukes. But since it isn't diluted the ratio of peppers to onions isn't a safety issue. OK? Dave
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Bread and Butter Pickles BWB? Grainlady?
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Comments (8)
Ilana, this is the recipe I use from the Ball Blue Book. If you store them in the refrigerator and eat them cold, they are crisper, and Pickle Crisp also helps. Bread and Butter Pickles (Ball Blue Book of Preserving) 2 pounds 4 to 6 inch cucumbers, cut into 1/4 inch slices 1 pound onions, thinly sliced 1/4 cup canning salt 1 cup sugar 1 tablespoon mustard seeds 1 teaspoon tumeric 1 teaspoon celery seed 1/2 teaspoon ginger 1/2 teaspoon peppercorns 1 1/2 cups vinegar 1. Combine cucumber and onion slices in a large bowl, layering with salt. 2. Cover with ice cubes and let stand 1 1/2 hours. 3. Drain, rinse, drain again. 4. Combine remaining ingredients in a large saucepot. Bring to a boil. 5. Add drained cucumbers and onions and return to a boil. 6. Pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace. 7. Remove air bubbles. Put on 2-piece lids. 8. Process for 10 minutes in a boiling-water canner. 9. Allow 4 to 6 weeks for flavors to develop * Makes about 4 pints I like the ginger, but you can leave it out, and you can double this recipe for a canner full. I think the onions are the best part, but I've subbed jalapeno slices for some of the onion and Elery loved them, sweet and hot. Annie
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bcskye
16 years ago
Been looking for the Bread & Butter Pickle mix I bought at WalMart ever since I saw your post, Skye tx. I hadn't tried them yet, but after the responses you got, I've got to make them. Like Ken and Annie, I'm diabetic, so I'll make them with Splenda. I love the B&B pickles and go through a jar a week as snacks.
skye_tx
Original Author
16 years ago
I LOVED this mix and it was so much less intimidating for me than a recipe calling for all the spices(and of course going and buying the stuff.) I get intimidated by long lists of ingredients (it doesnt matter that I KNOW i can do it either, it the list is long I tend to shy away from it completely.... ) like the pickle spices so this worked great. It said let sit for 6 weeks for best flavor. I cracked one at 2 weeks and have been eating those darn pickles like candy. I remember eating pickled carrot sticks as a kid and want to make some, I plan to pick up more mix and carrots this weekend if life stays calm.
I like the Splenda idea soo much, sucks that I cant eat that stuff.. It makes me oh so sick. The 6 ish cups of Sugar was a LOT for me... But yum yum.
I cant wait for the green beans to produce so I can try those too! I have a couple pretty red cayenne peppers I picked from the garden yesterday that I could add.. I bet that would add a nice zing!.
Hmmm cauliflower... yummm... Maybe I will put that on my list of things to pickle... along with the bread and butter garlic I want to make.... Mmmm garlic.....
I wonder how thick slices of onion would pickle?????? anybody know...
dgkritch
16 years ago
They pickle those little pearl onions, so why not slices?? They'll fall apart, but who cares if they taste good. I think I'd use a sweeter onion like Walla Walla or Vidalia.

Deanna
Monique_CA
16 years ago
So, changing the sugar ratio (just diagnosed diabetic!But don't want to use a LOT of Splenda), using less sugar is okay?

Also, I love Mexican Carrots en escabeche, I wonder if you could put a little bit of jalapeno juice in there for a bite????
bcskye
16 years ago
They say that Splenda should be measured cup for cup as a substitute for sugar, but I find that 'way too much and too sweet. Tonight I made a small batch of Cherry & Pineapple Jam and instead of the 7 cups of sugar called for, I used 1 cup of Splenda. Its just right for me, but the Hubby said it was too sweet. We're both diabetic. I used Splenda with the Dilled Beans mix and will use it in all my other pickled items.
ksrogers
16 years ago
Actually, you will NOT need a cup for cup of Splenda for msoty anyt acidic food. As I posted in another thread, the Splenda seems to work very differently compared to sugar. Adding up to 5 pounds of sugar for a diabetic isn't good. The addition of just a single CUP of Splenda per canning batch is nearly the same sweetness. I would add it slowly to the brine however, so you reach your favorite sweetness level without going over. If I were to use the cup for cup equivilent of sugar vs. Splenda, I would also get very sick with that much Splenda. Using other sweeteners are also options. Sorbitol, maltinal, fructose, and even nutrasweet are also options. I have never tried making them with Stevia though, and that would probably make a awful tasting pickle. Love my crinkle cutter for slices.. Also add a few dried sweet red pepper flakes for color. Last year, I canned a big batch of sliced onions in a sweet mix.

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