How did Bread & Butter pickles get their name?
caliloo
12 years ago
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TobyT
12 years agosushipup1
12 years agoRelated Discussions
Bread and Butter Pickles ***Carol (readinglady)
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...See MoreBread and Butter Pickle mix- can it be used for carrots
Comments (8)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......See Morebread and butter pickles (old recipe, can it be safe?)
Comments (4)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...See Morebread and butter
Comments (17)Yum! My Mom loved those and use to make them. I just posted a recipe on the zucchini thread about how my Mom use to make pickles with zukes. Clare BREAD AND BUTTER ZUCCHINI PICKLES 16 c. sliced fresh zucchini 4 c. thinly sliced onions 1/2 c. pickling salt (not iodized) 4 c. white vinegar 2 c. sugar 4 tbsp. mustard seed 2 tbsp. celery seed 2 tsp. ground turmeric Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar and spices. Bring to a boil. Add zucchini and onions. Simmer 5 minutes and fill jars with mixture and pickling solution leaving 1/2 inch space at the top. Adjust caps and process in a boiling water bath 15 minutes....See MoreJinean
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