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Topic: Bread and Butter Pickles  (Read 5468 times)
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« on: August 17, 2009 04:47:41 AM »

My son and I made bread and butter pickles the other day.  Here are some pics of our day.

Start off with 11 pounds of sliced cucumbers:

Add the spice packet to the vinigar and sugar...lots and lots of sugar...

Put the canner on to boil and sterilize the jars in the dishwasher...

Once the brind is to a boil pack the jars and top off with hot liquid, add to the boil canner and process to the directions.

The seasoning packet says it does 7 quarts, and sure enough I ended up with 7 quarts!  Can't wait to try them!!


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« Reply #1 on: August 17, 2009 06:25:27 AM »

I am so jealous!  I love these...reminds me of my grandma and when she used to can everything that came out of her 'garden'.  Her garden was big enough to be called a farm these days.   
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« Reply #2 on: August 17, 2009 07:43:24 PM »

o.o *drool* I love Bread and Butter Pickles! My entire family hates them besides myself and my grandmother. She would give them to me as a baby and I guess the sweetness got me to like them. Haha we like to gross everyone out and eat them with biscuits and gravy.

Some day when I have a kitchen I can work in (my current area isn't that... workable.) I'm so going to try this!

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« Reply #3 on: August 18, 2009 03:09:40 AM »

Thanks all. 

We have acerage but it is all rock...no viable dirt.  We are working on a few plots to create dirt but in the mean time we have to plant our garden in tanks.  The good side of the tanks is that it keeps the garden manageable.  The cucumbers are rolling in at a steady pace so I can get some for salads and a batch to pickle here and there.  Next will be the roma tomatoes.  They are just starting to turn red....when they do - I will be up to my elbows in tomatoes!!

I love all pickles.  I prefer sweet over dill but we will make both.  I remember eating my grandma's BB pickles that she made when I was a kid.  I love them with fried potatoes.

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« Reply #4 on: August 18, 2009 03:26:30 PM »

I will have a garden next year...I will, I will.  I was going to have one this year but we thought we were moving.  NOpe, staying, so I will!
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« Reply #5 on: August 18, 2009 03:31:48 PM »

These look lovely.  I remember when we did bread and butter pickles and we always added onions.  I love pickled onions.

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« Reply #6 on: August 19, 2009 04:23:48 PM »

Yummeh! Good job!

I'm making mine this weekend.  I buy my cukies from the local farmer's market as I do not have enough garden space for my own.

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« Reply #7 on: August 20, 2009 03:59:01 AM »

Cousins of our once did pickled green cherry tomatoes...sounds sick but they were very good!

I wish we had a farmers market around here.  They say there is one but it is 2 stands - 1 guy brings stuff up from down south and the other is an amish stand.  I refuse to buy from either...I support local farmers, but the amish around these parts have a reputation of putting their outhouses waste on their gardens when they clean them out...can we all say EEEEWWWW   Lips sealed  They are not the most sanitary folks.

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« Reply #8 on: August 20, 2009 01:56:44 PM »

I really wish I would have cut my cukes into that cute little chip shape!  Sooo pretty, they look great Smiley
« Reply #9 on: September 04, 2009 08:45:10 PM »

How do you cut them to make them ridged like that? Is it a special knife?

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« Reply #10 on: September 05, 2009 09:15:46 AM »

MMM, I LOVE bread and butter pickles! My gram always gives me a few jars for christmas since no one else in my family will eat them.

I'm wondering...I really want to try canning, but the whole thing with the boiling and stuff, I just dont get it...any one wanna offer some help on the easiest idiot proof way to do it? Tute?
« Reply #11 on: September 05, 2009 06:42:52 PM »

Oh sweet. Husband's Christmas present is taken care of Smiley

« Reply #12 on: September 15, 2009 04:50:35 AM »

It is not a special knife, I use a slicer mandoline that came with a crinkle cut blade.  Makes slicing up the cukes very easy.

As for a canning tutorial...it is very easy of you use the packaged seasonings like I pictured.  I run my jars through the dishwasher and leave on plate warmer setting to keep them hot.  In the mean time I get the boi canner full of water and start that heating.  In a smal sauce pan I put the lids to warm in simmering water.  In yet nother pot the vinigar, sugar, etc and the spice package.  Wash and slice up the cucumbers.

Once the jars are done but still on warm, I take them out one at a time, pack it full to brim with cucumber slices and ladel in some hot brine.  Move on to the next jar.  I fill all the jars before sealing them up to make sure I have enough brine and can get all the cucumbers in them.  Once they are all full, wipe the tops off with a clean towel, place on a warm lid and screw dwon a ring to finger tight....place in the boiling canner and once it come sback to a boil let it go 15 minutes.  Turn off the heat let stand 5 minutes and remove with a jar lifter tongs to a towl coverd counter and wait for the pops.  Once they pop, or tink they are sealed and you can remove the rings, wipe the jard down and store.

We tried the dills and B&B over the weekend and they are good.  They need to be cold but they were really good.

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