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Thread: Bread and Butter Pickles

  1. #1

    Bread and Butter Pickles

    I use a mandolin to very thinly slice the cucumbers and usually omit the green peppers but I'll type out the original sweet and sour pickle recipe as is:

    7 cups thinly sliced unpeeled cucumbers
    1 cup thinly sliced onions
    1 cup thinly sliced green peppers
    1 1/2 cups sugar
    1 cup white vinegar
    1 Tablespoon celery seed
    1 Tablespoon salt

    Combine all ingredients and mix well. Place in a large plastic container, cover and refrigerate for 7 days making sure to mix thoroughly each day.


    Bread and Butter Pickles-cumbers-onions-salt-bath-e1382726334763-jpg
    Last edited by krystian; 09-03-2015 at 10:19 AM. Reason: forgot the vinegar!

  2. #2
    Frozen Chozen Admin A.J.'s Avatar
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    No vinegar?

    I've never made bread & butter pickles but mom always did ... the actual jarred kind that would keep for months.

  3. #3
    Senior Member Highly Favoured's Avatar
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    No vinegar? How do they pickle, then? And are you canning them? Also, no pickling spice either. Tell me more about this recipe and also how you are going to use up all those pickles.

  4. #4
    Senior Member Cardinal TT's Avatar
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    Where's the bread?

  5. #5
    Quote Originally Posted by A.J. View Post
    No vinegar?

    I've never made bread & butter pickles but mom always did ... the actual jarred kind that would keep for months.
    Quote Originally Posted by Highly Favoured View Post
    No vinegar? How do they pickle, then? And are you canning them? Also, no pickling spice either. Tell me more about this recipe and also how you are going to use up all those pickles.
    OMG...thanks guys, I forgot the vinegar!! That was not a copy and paste, I typed it out from my recipe card and I somehow skipped over it! Thank God it was a major ingredient that was noticed!

    I've never done canning, this is a cold packed recipe and should easily last 1- 2 months in the fridge...and no, no pickling spice, the celery seed is very flavorful, I've even substituted it in chicken soup on the rare occasion that I'm out of real celery. I do modify the original recipe above by adding a smidgen more celery seed tho, it depends on your personal preferences.

    The thickness of the slices is also a personal preference, I do them pretty thin, maybe an eighth of an inch but most folk do a quarter inch or a little more. While it looks like a lot in the pic above they do soften down to about half that volume within an hour or two after the other ingredients are added.

    Muriel, that new mandolin you got puts mine to shame, you should be able to sail thru the slicing super easy. ;)

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