LOOKING for: Looking for grandmas sweet & bread butter pickle re

18 years ago

Years ago, my grandmother who has passed on, used to make sweet pickles and bread and butter pickles from scratch. I remember that they would be on the stove for 2+ days and had a unique taste. My mom lost the recipe, and if anyone has really great sweet pickle recipe and bread and butter pickle recipes that may have belonged to your grandma, will you share it? I do not know how old the receipe's were, but she made them for us in the 1950's.

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Comments (4)

lindainct
18 years ago
While not from Grandma, these are two that I enjoy making and everyone enjoys eating.

Posted by: Linda_Lou on the Harvest Forum
Sweet Pickle Chunks
Pour boiling water over 24 pickling cukes for 4 days Â each day. On 5th day, drain. Cut cukes in chunks and add this syrup after bringing to a boil.
8 cups sugar
4 cups cider vinegar 5% acidity
3 1/2 tsp. pickling and canning salt
2 Tbsp. pickling spices, tied in a bag
Drain and heat syrup each day for 2 more days. On 4th day, pack pickles into jars, seal with lid. Process in water bath canner for 10 minutes. The hollow ones are just how the cucumbers were. You can tell if they are hollow by putting them in water. If they float, they are hollow. They still taste fine.
Add pickle crisp if desired.

Sweet Stickles

5 lbs. large and whitened overgrown regular slicing cucumbers
Â½ c pickling lime
3 3/4 cup sugar
2Â¼ t celery seed
3 c white vinegar
2Â¼ t canning salt

Peel and seed cucumbers. Cut into 2"- 3" sticks. Mix lime with 2 quarts of water, add the cucumber sticks and soak overnight. Rinse and drain 3 times in cold water. Soak in fresh cold water 3 Â 4 hours. Drain. Combine remaining ingredients and bring to a boil. Add cucumber sticks and let stand overnight. Simmer, covered, 30 minutes until cucumbers and clear. Stir frequently. Pack into hot jars, seal and process for 10 minutes in a boiling water bath.
Makes 4 pints

Linda
annie1992
18 years ago
Oh, yeah, I can vouch for that first sweet pickle recipe. I made three batches, the entire first batch was eaten right off the counter by my teenager daughter and her friends. Every time they passed the "bucket" they lifted the lid and swiped a pickle. I had to make two more batches just to have some to can.

Grandma is probably going to reach right down from heaven and smack me for this, but they are even better than Grandma's. (Sorry, Grandma).

Annie
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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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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
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The evidence presented at the link Grainlady provided many years ago is convincing. To wit: "Bread and Butter" is a name given to the pickles by Mrs. Fanning's Pickles, when applying for a trademark. The story, true or not, given by the pickle company is that Mrs. Fanning made them from the cucumbers too small to sell and traded them to the grocer for bread and butter. This sounds potentially apocryphal, though the evidence is clear that the Fannings were the first to sell them, and that they were different from other sweet pickles; also that the recipe had been in the Fanning family for a couple of generations, so while they may have been unusual, they were probably not unique. The contemporary descriptions call them "sweet and sour". Something we'll never find evidence for is the likelihood that "sweet and sour" wasn't trademarkable for pickles, being just a descriptor in common use, so "bread and butter" having a similar assonance, and rhythm (even though different syllables), was put down on the form instead. If so, it would be clever, because bread and butter are a basic part of any old shopping list, so bread and butter pickles implies you should have pickles in your shopping basket as a matter of course. I can definitely see the marketing value of the name. I don't like sweet and sour pickles! Never have! I once accidentally bought a jar of Bubbie's and opened them before realizing. I call them "sugar pickles". They're not sour, just sweet. I like them as an alternative to a cookie. They go extremely well with chestnuts. :)
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Here is my tried and true recipe for SWEET DILL PICKLE SPEARS You can do many or a few jars at a time. The left over syrup will last for days in the fridge. 4 or 5 inch long PICKLING type pickles Cut the blossom end and stem end off. Cut into quarters lengthwise to fit into pints up to the shoulder. Easier if you lay the pint on its side. Smaller pickles may be left whole. Bring to a boil. 4 cups white vinegar 3 cups sugar 2 cups water 1 teaspoon turmeric Into each pint place 1 large head of dill or 1 teaspoon dill seed. Add some of the leaves too if using fresh. 1 teaspoon salt, 1 clove of garlic and 1 slice of onion. Place the pickle spears into jars to the shoulder and fill to 1/2 with hot syrup. Adjust 2 piece lids. I use the pasteurization method for these, at least 185 degrees HWB. Don't let the water boil as this may cause the pickles spears to shrivel. Leave the lid off the canner and turn the jars occasionally for about 20 minutes. When the color changes on the pickles then are processed. If you are doing a small batch, a deep jam pot will work well instead of a large canner. If you need more help, please ask. Shirley
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bnicebkind
Original Author
18 years ago
Thank you! I will try it and see if is the the taste I remember, that I am trying to recapture.
CA Kate z9
18 years ago
I have a really good, really old, blue ribbon B&B Pickle recipe that I am bound never to reveal by the giver and originator of the recipe. Having said this, and having gone thru' all the work of making these pickles for years, I will now give you the "cheat recipe" that is as good as you'll ever have --- with very little work:

Cherry Bread & Butter Pickles

1 qt jar sliced Dill Pickles (any brand as long as there is NO GARLIC), (I use Vlasik),
drained and rinsed.

2 cups sugar
2/3 cup cider vinegar
2 TBlsps. pickling spices

Put sugar, vinegar, and spices in a non-reactive pan, bring to a boil and boil for 1 minute. Turn off heat and allow to steep for 10-15 minutes.

Return rinsed and drained pickles to jar (or a different jar if you perfer.)
Strain liquid and pour over pickles. Cover tightly. Allow to stand on counter for 1 day. Refrigerate for forever.

*** I also do this with canned sliced beets... I like the ones that look like shoe strings, but you can use any sliced beets.

LOOKING for: Looking for grandmas sweet & bread butter pickle re

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lindainct

annie1992

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LOOKING for: Looking for grandmas sweet & bread butter pickle re

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lindainct

annie1992

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