bread and butter pickles (old recipe, can it be safe?)

13 years ago

Hi, I am new to canning but know enough to question my family's old Bread and Butter Pickle recipe. I am hoping that one of you fine board members could either tell me how to make my recipe safe or point me in the direction of a bread and butter pickle recipe that is similar enough that my family won't notice the difference :D

I know that proper water bath method must be used and am wondering how long it should be?

Bread and Butter Pickles

Vegetables:

16 cups thinly-sliced medium-sized cucumbers

6 medium onions, thinly sliced

1 green pepper, seeded and cut into thin strips

1 red pepper, seeded and cut into thin strips

Combine vegetables in a large preserving kettle or pot, sprinkling 1/3 cup course pickling salt between layers. Mix a tray of ice cubes through the vegetables and cover with another tray of ice cubes through the vegetables and cover with another tray of ice cubes.

Let stand 3 hours. Drain vegetables well.

Liquid Mixture:

3 cups white vinegar

5 cups sugar

1 1/2 teaspoons turmeric

1 1/2 teaspoons celery seeds

2 Tablespoons mustard seeds

Pour liquid mixture over drained vegetables. Heat to boiling only. Pack in hot sterilized jars and seal. Store one month before using.

Thanks so much.

Kate

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Comments (4)

digdirt2
13 years ago
Hi Kate - compare it to the approved B&B pickles recipe linked below and I think you'll find it needs more vinegar and - of course - processing. No just seal and storing as your recipe says.

Your recipe has the addition of the peppers - low acid veggies - which means more vinegar is definitely needed.

I would take the NCHFP recipe, reduce the onions in it by half and sub the 2 peppers in your recipe for that eliminated part of the onions. That would get you right next to your recipe only it would have more vinegar (you can increase the sugar to the 5 cups in your recipe if you wish).

JMO

Dave

Here is a link that might be useful: NCHFP - B&B Pickles
readinglady
13 years ago
I don't see a problem with your recipe in that the pickling syrup is undiluted vinegar and sugar. It's hard to get any safer than 100% vinegar; it doesn't matter what the vegetables are.

How dry is this mixture when placed in the jars? Do you typically need to make more of the vinegar-sugar solution?

The reason I'm asking is as a 100% vinegar-sugar syrup, as long as there's sufficient solution to cover the pickles and surround the individual slices (in other words there aren't pockets of dry pickle slices stacked in the jar), that should be fine.

There is a problem with the method in that the pickles need to be heated for a longer period and heat processed.

If you're concerned about softening as a result, then pickle crisp can be added to compensate.

So I'd use your recipe with confidence, making additional syrup as needed, and follow the NCHFP instructions for heating and processing.

Carol
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Linda_Lou
13 years ago
I agree, straight vinegar would be fine, and as said, you may need to make more brine. Yes, Pickle Crisp is a great product.
elute
Original Author
13 years ago
Thank you so much! I do believe that last time I made it I was short on the brine solution so this time I will make extra to make sure that everything is covered.

I am glad to know that we can keep an old favourite!!!

Thank you all again.

Kate

bread and butter pickles (old recipe, can it be safe?)

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digdirt2

readinglady

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bread and butter pickles (old recipe, can it be safe?)

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