Sweet and Sour Bread and Butter Pickles???

13 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
13 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
13 years ago
I'm going to try this today. Thank you!
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When we bought the seeds, I hadn't realized that "Cool Breeze" is considered a burpless, seedless variety. I selected it because it was described as having fruits that set early, a French cornichon type (gherkin) that was pickling size, also great in salads, and best when picked 4-5" long. Since I knew I was going to want to make Linda's recipe again, I thought Linda Lou's recipe or a variation of it might do well with this cuke if I wanted to try to make gherkins or maybe small whole sweet pickles. (I have since come across the NCHFP recipes, which I may use to make 1-2" and/or 3-4" gherkins by picking earlier.) It wasn't until I was posting yesterday that I went back to read the catalog description and learned of its burpless & seedless nature...(apparently they mean when you pick them smaller than 4-5"). I became concerned, because I remember having read one of your postings, Ken, where you mentioned that burpless don't make good pickles. I just hope this batch is an exception. They seemed crunchy enough before processing. No hollow centers, no shrivelling either. Good thing I put a bit of Pickle Crisp into each jar before sealing! These burpless might otherwise get soft sooner than the other cuke varieties and our bottles don't tend to get consumed all that fast. What recipe do you use if you want to make gherkins? I thought it interesting that the NCHFP recipes calls for pricking the cukes with a fork during one of the brining soaks, I figure to let the flavor/vinegar/sugar in. I never noticed any holes in the store-bought gherkins! I'll have to make note of the varieties you're growing. Didn't know there's one called 'Heinz'. How many plants are you growing to be able pick 30 everyday? I thought 30 from my 4 little plants was pretty good and there's still little ones on the nodes I already picked from. Weirdly plentiful, but great if you want to make gherkins! I wish my Kirby's were more plentiful.
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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...
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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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loves2cook4six
13 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
13 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
13 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
13 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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Sweet and Sour Bread and Butter Pickles???

Comments (6)

lyndaluu2

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loves2cook4six

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