How did Bread & Butter pickles get their name?
caliloo
11 years ago
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TobyT
11 years agosushipup1
11 years agoRelated Discussions
Bread 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 w/ Splenda
Comments (4)You'd probably have better luck making a sweet pickle (bread and butter pickles are one type of sweet) specifically formulated for Splenda. If you substitute Splenda for sugar the texture of the pickle changes and so does the thickness of the syrup. You might like to take a look at the Splenda recipes developed by the NCHFP. Then you'll be assured of the best possible results with this sweetener. Carol Here is a link that might be useful: Pickles for Special Diets...See MoreBread and Butter Pickles w/o onion?
Comments (4)Only pickles I made last year were fermented dills - didn't have many pickling cukes (planted in poor soil) though the slicing cukes did well. But I got out my Joy of Pickling and found the "My Way" recipe doesn't call for onions - I did make those in 2010 and thought they needed a bit more sugar and maybe some cloves though (and I will definitely skip the red pepper flakes for my dad!). Now - wondering if I should try making B&B zukes - not necessarily at same time/in same jar. Think there was a recipe posted here (I'm sure there's one in Ball Complete). But do the zukes need to be small (size of a slicing cuke) to make those successfully? Would crookneck squash work (see other post)?...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 MoreJinean
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