Sweet and Sour Bread and Butter Pickles???

11 years ago

About four years ago, I made a bread and butter pickle batch from a cucumber bumper crop. The pickles had sort of a sweet and sour tang and everyone loved them. I have no idea where I got the recipe or where it is now. All I remember is having slices on ice to dehydrate them, and the canned jars were supposed to be good for a year, but were all eaten in a month. Would you please share a recipe with me, if you have one, for similar pickles?

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Comments (6)

lyndaluu2
11 years ago
Here is the recipe I use...
They are not canned but kept in the refrigerator.
Bread & Butter Pickles
3 onions sliced thin (I use Yellow)
4 Qts pickling cukes approx 24 cut thin 1/4" slices
Mix and pour over cukes & onions DO NOT COOK
4 cups granulated sugar
1/2 Tbsp Turmeric
1/2 Tbsp Celery Seed
1/2 Tbsp mustard seed (yellow)
1/4 cup pickling salt (won't cloud up)
4 cups white vinegar
Divide into 2 1qt jars
Put into the refrigerator
Let stand two (2) weeks before using
Shake the jars twice a day for the 2 weeks.
Lina
kitchendetective
Original Author
11 years ago
I'm going to try this today. Thank you!
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loves2cook4six
11 years ago
Mine is similar but uses a BWB.

Food.com
Bread and Butter Pickles

25 cups sliced pickling cucumbers
3 onions, thinly sliced
3-6 cloves garlic, sliced
ÃÂ¼ cup coarse or pickling salt
4 cups cracked ice
3 cups cider vinegar
3 cups sugar
1 scant teaspoon turmeric
ÃÂ½ + 1/8 teaspoon celery seed
4 teaspoons mustard seeds
ÃÂ½ tsp cloves, whole
Hot peppers, sliced (OPTIONAL)
Method

1. Combine cucumbers, onions, salt and ice in a large bowl.
2. Mix well.
3. Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it).
4. Drain thoroughly.
5. Bring a large pot of water to boil for a BWB. Place clean glass jars in water to get and keep them hot.
6. Bring a small pot of water to boil and reduce to simmer. Place lids in simmering water to soften the gel. Do not boil.
7. Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.
8. Add drained cucumbers.
9. Place pot on medium low heat.
1. Bring almost to a boil, but DO NOT ALLOW TO BOIL.
2. Remove from heat and ladle pickles into hot jars, wipe rims, seat lids and finger tighten rims.
3. I WILL SOMETIMES USE UP 3/4 OF THE PICKLES then add hot peppers to the remainder to make hot pickles for dh. Make sure to mark which jars are hot. Sharpie pens work well and won't come off in the BWB.
4. Seal in sterilized jars, 10 minutes in a hot water bath.
5. Easy way to sterilize jars: Keep them in BWB for at least 10 minutes until you need them
kitchendetective
Original Author
11 years ago
Posted a thank you this a.m. And now it is gone! This recipe reads more like my original one. I am filing in a safe place!
kitchendetective
Original Author
11 years ago
Haven't tried the refrigerator pickles yet. The recipe from Loves2 is great--very similar to the one I lost. We've enjoyed one pint already!
xiexue1315
11 years ago
Thank you for your good post, i will try this sweet bread oneday.

Sweet and Sour Bread and Butter Pickles???

Comments (6)

lyndaluu2

kitchendetective
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loves2cook4six

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Sweet and Sour Bread and Butter Pickles???

Comments (6)

lyndaluu2

kitchendetectiveOriginal Author

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loves2cook4six

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xiexue1315

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