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 & Butter Jalapenos -- was Candied Jalapenos
Comments (6)Sorry I did not see this post earlier. I have been busy. I use the slicing blade with our food processor. It cuts them into nice slices, if you stack them all in nicely. However, I don't always do that. I have a wide mouth one and I stuff it full and go to town! When they are sliced, I loaded it up again. If you wanted to you could hand slice. However, when you have 20 pounds of Jalapenos, my hands would hurt before I am done! With the onions, I cut off the ends, peel the outside and quarter. Then run those through the processor too. When it is all done, I dump everything into a 2 gallon ziplock bag and mix it up. Then pack into jars. REMEMBER rubber gloves the whole time! Also, about deseeding. I don't it adds to the flavor and heat. If you want it milder, you could deseed them. I made a few half and half jars last time. I used Fooled you Jalapenos and Jalapenos. The Fooled you have no heat. This made for an interesting combo. Is it hot or is it not? Vinegar: I used white vinegar. I guess you could use Apple Cider, but I prefer White. I also cut the recipe in half when I am low on peppers. It also works. Good luck. I love these Jalapenos, I need to make a bunch before it freezes. Maybe next weekend. Jay...See MoreWhat veggies can be done bread-and-butter style?
Comments (8)Yes, I saw the recipe for bread-and-butter jalapenos. That's what sparked my interest in other veggies done in this style. The recipe I used for my bread-and-butter squash is the one on page 144 of So Easy to Preserve, which states that squash can be substituted for the cucumbers in the original recipe on page 125. There isn't ANY water mixed with the vinegar in the brine. The recipe is as follows: 6 lbs yellow squash 8 cups thinly sliced onions 4 cups vinegar (5%) 4-1/2 cups sugar 2 TBS mustard seed 1-1/2 TBS celery seed 1 TBS ground tumeric (The lime soak was optional and the squash slices came out nice and crisp without it.) Add sugar & spices to vinegar, boil 10 minutes. Add well-drained squash & onions and reheat to boiling. Fill pint or quart jars with slices, leaving 1/2 inch headspace. Fill to 1/2 inch from top with hot cooking liquid. Remove bubbles. Wipe jar rims, Adjust lids, process pints or quarts for 10 minutes in a Boiling Water Bath. Store 4-5 weeks before use to develop ideal flavor. I didn't really mean to imply I had to use this recipe for other veggies, but wanted to know which veggies COULD be used with it. Mainly what other veggies would taste/process well in a bread-and-butter style (with a tested recipe). I had never seen the jalapeno recipe before and just wondered what else I was missing out on!...See MoreBread and Butter Pickle Recipes
Comments (8)Barbara, This one might be close, but it doesn't have onions in it. Other than that, it seems like it might be what you're looking for. It is from the book "The Joy of Pickling", and the author calls it "Bread and Butter Pickles, My Way" About 3 1/2 lbs. 3" to 5" pickling cucumbers 1/4 cup pickling salt 4 teaspoons whole yellow mustard seeds 1 teaspoon whole celery seeds 1 teaspoon hot pepper flakes 2 cups cider vinegar 2 cups water 1/2 cup sugar 1 teaspoon ground tumeric 1. Slice the cucumbers 3/16" thick, discarding both ends. You should have 2 quarts of sliced cucumbers. In a large bowl, toss the cucumber slices with the salt. Top the cucumbers with ice cubes from two ice trays. Let the cucumbers stand at room temperature for 3 to 4 hours. 2. Drain the cucumbers well. Toss them with the mustard seeds, celery seeds, and hot pepper flakes. Pack the cucumbers into 4 pint mason jars. 3. In a saucepan, bring the vinegar, water, sugar and tumeric to a boil. Pour the hot liquid over the cucumber slices, leaving 1/2" headspace. Close the jars with the 3-piece lids. In a boiling water bath, process the jars for 10 minutes. Now, here's the one that most closely matches the recipe you're looking for. It also is from "The Joy of Pickling" and is called "Old Fashioned Bread and Butters". It also is the recipe that, when eaten, reminds me almost exactly of my grandmother's bread and butter pickles. 6 lbs. 4 to 5" pickling cucumbers 2 lbs. small onions, sliced into thin rounds 1/2 cup pickling salt 4 1/2 cups cider vinegar 3 cups sugar 2 teaspoons ground tumeric 2 teaspoons whole celery seeds 2 tablespoons whole yellow mustard seeds 1. Slice the cucumbers crosswise 3/16" thick, discarding both ends. In a large bowl, toss the cucumbers and onions with the salt. Empty 2 trays of ice cubes over the vegetables and let them stand at room temperature for 3 to 4 hours. 2. Drain the vegetables. In a large nonreactive pot, bring the remaining ingredients to a boil. Add the vegetables and slowly return the contents to a boil. Add the vegetables and slowly return the contents to a boil. With a slotted spoon, transfer the vegetables to pint mason jars, leaving 1/2" headspace. Divide the liquid evenly among the jars. Close the jars with the two-piece caps. In a boiling-water bath, process the jars for 10 minutes. 3. Store the cooled jars in a cool, dry, dark place for at least one month before eating the pickles. After opening a jar, store it in the refrigerator. If neither one of these is "it", let me know and I'll look in some of my other cookbooks. Dawn...See MoreHow did Monkey Cake get it's name?
Comments (2)I think you mean "Monkey bread". There are many theorys, but no definite answer. Some have suggested because it's a lot of "monkeying around to make" and another because it is eaten by pulling it apart like a monkey would eat. Google monkey bread, you will get a lot more answers. Linda C...See MoreJinean
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