CRUNCHY BREAD AND BUTTER PICKLES RECIPES

CLASSIC CRISP BREAD AND BUTTER PICKLES | ALLRECIPES

Classic Crisp Bread and Butter Pickles | Allrecipes image

Classic 'bread and butter' pickles are perfect with lunches, picnics and barbecues.

Provided by Ball

Yield 7 pints

Number Of Ingredients 12

Ingredients

4 pounds 4- to 6-inch cucumbers, cut into 1/4-inch slices
2 pounds onions, thinly sliced
½ cup canning salt
2 cups sugar
2 tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ginger
1 teaspoon peppercorns
3 cups vinegar
Ball® Pickle Crisp® Granules
7 Ball® or Kerr® Pint (16 oz) Jars with lids and bands

Steps:

Combine cucumber and onion slices in a large bowl, layering with salt: cover with ice cubes. Let stand 11/2 hours. Drain; rinse; drain again.
Combine remaining ingredients except Pickle Crisp in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil.
Pack hot pickles and liquid into hot jars, 1/2-inch headspace. Add rounded 1/8 tsp Pickle Crisp® Granules to each jar. Remove air bubbles. Adjust two-piece caps.
Process 10 minutes in a boiling-water canner, adjusting for altitude.

Nutrition Facts : Calories 83.8 calories, CarbohydrateContent 20.2 g, FatContent 0.4 g, FiberContent 1.1 g, ProteinContent 1 g, SaturatedFatContent 0.1 g, SodiumContent 1980.1 mg, SugarContent 16.8 g

CRISP BREAD AND BUTTER PICKLES RECIPE - FOOD.COM

Crisp Bread and Butter Pickles Recipe - Food.com image

Make and share this Crisp Bread and Butter Pickles recipe from Food.com.

Total Time 3 hours

Prep Time 0S

Yield 7 pints, 8 serving(s)

Number Of Ingredients 8

Ingredients

4 quarts cucumbers, thinly sliced
8 medium white onions (Onions should be peeled and thinly sliced.)
1/2 cup pickling salt
5 cups sugar
1 1/2 teaspoons turmeric
1 teaspoon celery seed
2 tablespoons mustard seeds
5 cups cider vinegar

Steps:

Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours.
Drain thoroughly and put the vegetables in a large kettle.
Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil.
Pack the pickles into hot jars and seal.

Nutrition Facts : Calories 600.8, FatContent 1, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 7091.4, CarbohydrateContent 145, FiberContent 3.2, SugarContent 133.6, ProteinContent 3

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