Posted: 8/15/2010 11:50:38 AM EDT
|
Just made up some unprocessed dill pickles using BozemanMT's recipe.
Was wondering if there was a bread and butter pickle recipe that was also unprocessed. Anybody heard of one? |
|
Bread 'n' Butter Pickles 30 medium cukes (1 gallon, sliced) 8 medium onions 2 large red or green peppers 1/2 cup salt 5 cups sugar 5 cups vinegar 2 tbsp mustard seed 1 tsp turmeric 1 tsp whole cloves Slice cukes in thin rings, do not pare Cut peppers in fine strips Dissolve salt in ice water and pour over vegetables Let stand for 3 hours, drain Combine vinegar, sugar and spices. Bring to boil. Add drained vegetables, bring back to just to boilking point. Do not boil. Pack into sterilized jars and seal. |
|
Here's one I use. It's a revised Alton Brown recipe.
1 onion, thinly sliced 4 pickling cucumbers, thinly sliced, about 1/8” thick 1 cup water 1 cup apple cider vinegar 2 ½ cups sugar Pinch kosher salt ½ tsp mustard seeds ½ tsp turmeric ½ tsp celery seeds ½ tsp pickling spice *********************************************************************************************************************** Note: Watch out for the turmeric. It will stain plastic, clothes, metal pots, strainers, etc. 1. Combine onion and cucumber slices in a clean 1 quart jar. 2. Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Simmer for 4 full minutes to wake up the flavors of the spices. 3. Slowly pour the hot pickling liquid into a small strainer and over the onion and cucumber slices, completely filling the jar. 4. Allow the pickles to cool to room temperature before topping off with any remaining pickling liquid. 5. Refrigerate. If you like pickled cauliflower, just add some raw flowerettes. Also, the pickles and juice make a great Russian dressing. 1 Cup Mayonnaise 1/4 Cup Ketchup 1/4 Cup Chopped Pickles 1/8 Cup Pickle Juice Mix it all together. Add more pickles or pickle juice to taste. |
|
Quoted:
Bread 'n' Butter Pickles 30 medium cukes (1 gallon, sliced) 8 medium onions 2 large red or green peppers 1/2 cup salt 5 cups sugar 5 cups vinegar 2 tbsp mustard seed 1 tsp turmeric 1 tsp whole cloves Slice cukes in thin rings, do not pare Cut peppers in fine strips Dissolve salt in ice water and pour over vegetables Let stand for 3 hours, drain Combine vinegar, sugar and spices. Bring to boil. Add drained vegetables, bring back to just to boilking point. Do not boil. Pack into sterilized jars and seal. This recipe made me 5 quarts, with a bit left over to munch on. Top notch man, we loved em. I didn't think to ask, are these shelf stable or fridge pickles? |
|
Quoted:
Bread 'n' Butter Pickles 30 medium cukes (1 gallon, sliced) 8 medium onions 2 large red or green peppers 1/2 cup salt 5 cups sugar 5 cups vinegar 2 tbsp mustard seed 1 tsp turmeric 1 tsp whole cloves Slice cukes in thin rings, do not pare Cut peppers in fine strips Dissolve salt in ice water and pour over vegetables Let stand for 3 hours, drain Combine vinegar, sugar and spices. Bring to boil. Add drained vegetables, bring back to just to boilking point. Do not boil. Pack into sterilized jars and seal. Feral, How long do you need to wait until they are ready? Few weeks? Thanks |
|
Quoted: I didn't think to ask, are these shelf stable or fridge pickles? Well, the textbook answer is that they're fridge pickles since they weren't processed in a water bath. With that said, I remember asking the old farm lady I got this recipe the same question. She looked at me rather quizically and said "What do you think's gonna grow in all that vinegar?  "I can assure you there were no jars of pickles in her frig. Draw your own conclusions.  |
|
Quoted:
Bread 'n' Butter Pickles 30 medium cukes (1 gallon, sliced) 8 medium onions 2 large red or green peppers 1/2 cup salt 5 cups sugar 5 cups vinegar 2 tbsp mustard seed 1 tsp turmeric 1 tsp whole cloves Slice cukes in thin rings, do not pare Cut peppers in fine strips This is the same one my family has been using for years as well. The last several years we have been using squash or zucchini instead of cucumbers. |
|
Quoted:
Quoted: Bread 'n' Butter Pickles 30 medium cukes (1 gallon, sliced) 8 medium onions 2 large red or green peppers 1/2 cup salt 5 cups sugar 5 cups vinegar 2 tbsp mustard seed 1 tsp turmeric 1 tsp whole cloves Slice cukes in thin rings, do not pare Cut peppers in fine strips This is the same one my family has been using for years as well. The last several years we have been using squash or zucchini instead of cucumbers. Are they pickly? Or is it something quite different? |
|
Quoted:
Quoted:
I didn't think to ask, are these shelf stable or fridge pickles? Well, the textbook answer is that they're fridge pickles since they weren't processed in a water bath. With that said, I remember asking the old farm lady I got this recipe the same question. She looked at me rather quizically and said "What do you think's gonna grow in all that vinegar? "
I can assure you there were no jars of pickles in her frig. Draw your own conclusions.
I was hoping you'd say something along those lines, Other than a couple jars, the rest of the seasons cukes are gonna be these, and I don't have enough fridge space as it is. Thanks again. |
|
Quoted:
Quoted:
This is the same one my family has been using for years as well. The last several years we have been using squash or zucchini instead of cucumbers. Are they pickly? Or is it something quite different? I honestly can't give a definitive answer, but...... I cut up some zucchini in slices and spears to try as dill pickles, I munched on one to see what it was like. They were different, no doubt, but I think they'll be decent if they don't turn to mush. This recipe is a little more "cooked", with the reheating. Not sure how the zucchini will be, but I'll give it a shot to see. I'd wonder about the mush factor, I just haven't used zucchini for much other than bread so far. |
|
Quoted:
Quoted:
Quoted:
Bread 'n' Butter Pickles 30 medium cukes (1 gallon, sliced) 8 medium onions 2 large red or green peppers 1/2 cup salt 5 cups sugar 5 cups vinegar 2 tbsp mustard seed 1 tsp turmeric 1 tsp whole cloves Slice cukes in thin rings, do not pare Cut peppers in fine strips This is the same one my family has been using for years as well. The last several years we have been using squash or zucchini instead of cucumbers. Are they pickly? Or is it something quite different? They taste just like bread and butter pickles just a better texture. |
|
Quoted:
I used distilled vinegar, came out tasting right. Apple cider might me good, but I don't know. I ended up using 50/50 mix of both. The two that I had that didn't make it in the jar tasted good! The true test comes tomorrow when I give a quart to my mom's boss who's been hounding her to have me make some B&B's! K |
|
Nice! I've been eating the heck out of the ones I made, I may have to do another batch, these won't last a year. 
|
|
Quoted:
Quoted:
Quoted:
Quoted:
Bread 'n' Butter Pickles 30 medium cukes (1 gallon, sliced) 8 medium onions 2 large red or green peppers 1/2 cup salt 5 cups sugar 5 cups vinegar 2 tbsp mustard seed 1 tsp turmeric 1 tsp whole cloves Slice cukes in thin rings, do not pare Cut peppers in fine strips This is the same one my family has been using for years as well. The last several years we have been using squash or zucchini instead of cucumbers. Are they pickly? Or is it something quite different? They taste just like bread and butter pickles just a better texture. I am going to try this next year. I always have to many zucchini. |