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  • Bread and Butter Pickles

    This recipe is my version of the Ball Blue Book classic for sweet bread and butter pickles.

    Yield: 7 pints

    4 lbs. of 4-6 inch cucumbers, cut into ¼ inch slices.
    2 lbs. onions, (Vidalia if possible) thinly sliced. (About 4 large or 8 small)
    1/3 cup canning or Kosher salt
    2 cups sugar
    2 Tbsp mustard seed
    2 tsp turmeric
    2 tsp celery seed
    1 tsp ginger
    1 tsp whole peppercorns
    3 cups vinegar
    pickle crisp

    Combine cucumber and onions slices in a large non-reactive mixing bowl, layering them with salt. Cover with ice cubes and let stand for 1½ hours. Drain; rinse well and drain again. Combine remaining ingredients in a large pot and bring to a boil. Add the drained cukes and onions and return to a boil. Pack the pickles into hot sterilized jars, add 1/8 tsp pickle crisp to each jar, top off with liquid , leaving 1/4" headspace. Remove air bubbles from jars, wipe the rims and set the lids and bands in place. Process for 10 minutes in a boiling water bath...remove and let cool undisturbed for 24 hours. Check for proper seal before storing.

    Here's how I start layering the cukes and onions



    Salt the layers well...I use three layers and salt separately



    Cover it with ice, and wait 90 minutes...this is a great time to sterilize your jars and lids, and get your water bath heated up.





    Get your other ingredients boiling...you're going to think that you don't have enough liquid, but you really do! just smash and mash the cukes and onions into the boiling brine, then return to a boil.




    Now we stuff the hot jars and add the pickle crisp before topping off with liquid.




    Now seal them up, process for ten minutes, then remove to cool for 24 hours.




    These pickles are ready to eat anytime...they get better with age, but they are fine right now. Store in a cool dark place up to 1 year.




    Checking for a proper seal...notice in this photograph there are visible convex dimples on each cover...these are right out of the bath. As the jars cool, the dimples will disappear and the cover will be ever so slightly concave...this is your sign that you have a good seal, and your canned food is safe to store.

    Thanks for checking out my pickles!
    Last edited by Hoser; 07-10-2011, 04:54 AM.
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  • #2
    Sounds pretty similar to a bread and butter jalapeno recipe I had years back that I lost so thanks for posting this, gonna try when my japs are in full force!
    Though I do refrigerator canning the recipe remains the same
    There is a cure...http://phoenixtears.ca/

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    • #3
      Originally posted by Fire it up View Post
      Sounds pretty similar to a bread and butter jalapeno recipe I had years back that I lost so thanks for posting this, gonna try when my japs are in full force!
      Though I do refrigerator canning the recipe remains the same
      If you like refrigerator pickles...here's one that will knock your socks off.




      These are the easiest bread and butter pickles you will ever make, and are out of this world!
      I got this out of Cook's Illustrated...I make these every week in the summertime.



      Bread and Butter Pickles

      1 lb pickling cukes, (about three)
      1 medium onion thinly sliced
      1 Tbsp kosher salt
      1 cup cider vinegar
      3/4 cup sugar
      1/2 tsp yellow mustard seed
      1/2 tsp celery seed
      1/4 tsp turmeric

      Set mandoline to 1/8" (if you have one) and slice cukes.

      Place cukes in a colander set in a bowl and toss with onions and kosher salt. Let it sit and drain for 1 hour.

      Bring remaining ingredients to a boil in saucepan, add cucumber mixture and press down until covered in liquid.

      Reduce heat to a simmer, cover and cook 5 minutes...until cukes are olive-brown in color.

      Let cukes cool, uncovered in refrigerator at least 2 hours before serving.
      Last edited by Hoser; 07-10-2011, 06:02 AM.
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      • #4
        Picklemania, I love it!
        Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
        My best asset however is the inspiration from the members on this forum.

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        • #5
          Awesome pickle posts! Thanks again
          JT

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          • #6
            I have never heard of pickle crisp...I think I will have to go looking for some of that. Thanks!!
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            • #7
              Okay, now make some kosher ones, fry them up and send some over here


              GOSM
              K.C.B.S Member # 60786
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              140 lb English Mastiff/ American Bulldog, she is my taste tester and BBQ companion.

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              • #8
                Good stuff right there! I like it!
                Sunset Eagle Aviation
                https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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                • #9
                  I'm feeling somewhat pickled...

                  Awesome post, thanks for sharing!!!


                  Drinks well with others



                  ~ P4 ~

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                  • #10
                    Great looking pickles. Thanks for sharing the recipe
                    Scarbelly

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                    • #11
                      Originally posted by TATONKA3A2 View Post
                      I have never heard of pickle crisp...I think I will have to go looking for some of that. Thanks!!
                      As far as I can tell, pickle crisp is only available through Canadian outlets like Bernadin...here's a link to where I got it.
                      http://www.bernardin.ca/pages/pectins_and_mixes/26.php
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                      • #12
                        Awesome thread once again! Thanks for sharing.

                        Pickle Crisp is calcium chloride. I get mine at Wal-Mart. It's the Ball brand. Works well too. Replaces pickling lime.

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                        • #13
                          Originally posted by Squirrel View Post
                          Awesome thread once again! Thanks for sharing.

                          Pickle Crisp is calcium chloride. I get mine at Wal-Mart. It's the Ball brand. Works well too. Replaces pickling lime.
                          Thanks for the help there squirrel....that's why I love this place. Everybody ready to help out

                          And by the way....OUCH!!! hell...I grabbed a sparkplug with my hand once....can't even imagine what whizzing on one might do for you. Light up your whole day I guess!
                          Last edited by Hoser; 07-10-2011, 06:00 PM.
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                          • #14
                            Originally posted by Hoser View Post
                            If you like refrigerator pickles...here's one that will knock your socks off.
                            Thanks!
                            Might do up a batch tonight with some no heat jalapenos and just give them to my Sister just cause I'm in the pickling mood
                            There is a cure...http://phoenixtears.ca/

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