| T O P I C R E V I E W |
| melody |
Posted - Jun 19 2011 : 5:15:53 PM
I'm not one for pickles, but with summers bounty fast approaching I thought I'd like to try some bread and butter pickles. Anyone have a good one to share?
Thank you!
Melody
Farmgirl #525
www.bythebayhandcraftedsoap.blogspot.com
www.longtallsallys.etsy.com |
| 5 L A T E S T R E P L I E S (Newest First) |
| HollyG |
Posted - Jun 21 2011 : 6:39:57 PM
You can certainly try the refrigeration. I've noticed that not all of my ice melts - it forms a bit of a crust over the top. My only suggestion would be to cover your refrigerator batch with a damp cloth. Sometimes even lids allow too much moisture to escape. You want the salt to pull extra moisture from the onions and cukes, but not dry them too much. "Sealing" the top with a damp cloth or towel will keep them fresh and not crusty. I've never tried this. My recipe takes me 4 hours start to finish, so I usually stagger about 3 batches - they come off one right after the other. It's not bad for a day's work. And, as plentiful as our produce is in the summer, if it doesn't quite work, then one batch is no MAJOR loss. Give it a try and if all else fails, refrigerate it all and use it as a salsa over sauted chicken!
HollyG
Farmgirl #2513
www.mydeepwoodslife.com |
| Dusky Beauty |
Posted - Jun 20 2011 : 10:57:37 AM
Holly, a recipe I have for relish has you refrigerate the salt, onions and cucumber overnight. Would that work in place of the ice step you think?
"After eating an entire bull, a mountain lion felt so good he started roaring. He kept it up until a hunter came along and shot him. The moral: When you're full of bull, keep your mouth shut.” ~Will Rogers |
| Dusky Beauty |
Posted - Jun 20 2011 : 10:52:32 AM
zucchini would be a good substitution too if you have a lot of it, I'll be picking baby zucchs and making bread and butter pickles out of them shortly, so thanks for the recipe!
"After eating an entire bull, a mountain lion felt so good he started roaring. He kept it up until a hunter came along and shot him. The moral: When you're full of bull, keep your mouth shut.” ~Will Rogers |
| HollyG |
Posted - Jun 19 2011 : 7:53:41 PM
My recipe is similar. Here's my changes. I only use cucumbers and onions (we don't like peppers in our pickles.) I dice the cucumbers into a huge pot (the same one I'll add the seasonings to.) I use 2 large onions - like big as your fist onions. I sprinkle the salt over (1/3 C.) and cover with crushed ice. Cubes just won't work. After 3 hours, I drain then add my seasonings. 5 C. Sugar, 3 C. cider vinegar, 2 T. mustard seed, 1 1/2 t. each of tumeric and celery seed. Pour this over pickles, heat until boiling, then pack in hot, steralized jars. My recipe doesn't call for water bath. This recipe is in the Better Homes & Gardens New Cookbook, circa 1965 (minus my modifications of the peppers and garlic. It calls for 3 cloves of garlic if you want to slice and add them.) It's my favorite cookbook. I make these pickles every year. In years past I've done 60 quarts or better - just about one a week for us and enough to give away to neighbors and my brother-in-law who is crazy about them. My husband has a partial dental plate and the seeds often bother him. So, I make bundles of the mustard seed in cheese-cloth tied with a bit of string. The flavor is there, but the seeds don't annoy him. The celery seeds aren't big enough to bother him. I divide the seeds and make four bags, as this recipe makes a gallon, or 4 quarts of pickles. I hope you try them - if not my recipe, someones. I get rave reviews and bread & butter are my favorite pickles. Good luck!
HollyG
Farmgirl #2513
www.mydeepwoodslife.com |
| Bevb |
Posted - Jun 19 2011 : 5:34:22 PM
This was my grandmother's recipe. This is transcribed from her writing - written sometime in the 60's. I've done these several times! I've also substituted the cucumbers with thinly sliced yellow crookneck squash with good results.
Bread and Butter Pickles
1 gallon cucumbers, medium, sliced crosswise
8 small onions, cut in narrow strips
1 green pepper, cut in narrow strips
1 red pepper, cut in narrow strips
1/2 cup coarse salt
cracked ice cubes
5 cups sugar
1 1/2 tsp turmeric
1/2 tsp ground cloves
2 Tbs mustard seed
2 Tbs celery seed
5 cups vinegar
Combine cucumbers, onion, and peppers. Add salt, cover with cracked ice. Mix thoroughly and let stand 3 hours. Drain. Combine remaining ingredients, pour over cucumber mixture. Heat to boiling, pack in hot, sterilized jars and seal. Process in water bath canner for 15 minutes.
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