Sweet and Sour Bread and Butter Pickles???

11 years ago

About four years ago, I made a bread and butter pickle batch from a cucumber bumper crop. The pickles had sort of a sweet and sour tang and everyone loved them. I have no idea where I got the recipe or where it is now. All I remember is having slices on ice to dehydrate them, and the canned jars were supposed to be good for a year, but were all eaten in a month. Would you please share a recipe with me, if you have one, for similar pickles?

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Comments (6)

lyndaluu2
11 years ago
Here is the recipe I use...
They are not canned but kept in the refrigerator.
Bread & Butter Pickles
3 onions sliced thin (I use Yellow)
4 Qts pickling cukes approx 24 cut thin 1/4" slices
Mix and pour over cukes & onions DO NOT COOK
4 cups granulated sugar
1/2 Tbsp Turmeric
1/2 Tbsp Celery Seed
1/2 Tbsp mustard seed (yellow)
1/4 cup pickling salt (won't cloud up)
4 cups white vinegar
Divide into 2 1qt jars
Put into the refrigerator
Let stand two (2) weeks before using
Shake the jars twice a day for the 2 weeks.
Lina
kitchendetective
Original Author
11 years ago
I'm going to try this today. Thank you!
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When we bought the seeds, I hadn't realized that "Cool Breeze" is considered a burpless, seedless variety. I selected it because it was described as having fruits that set early, a French cornichon type (gherkin) that was pickling size, also great in salads, and best when picked 4-5" long. Since I knew I was going to want to make Linda's recipe again, I thought Linda Lou's recipe or a variation of it might do well with this cuke if I wanted to try to make gherkins or maybe small whole sweet pickles. (I have since come across the NCHFP recipes, which I may use to make 1-2" and/or 3-4" gherkins by picking earlier.) It wasn't until I was posting yesterday that I went back to read the catalog description and learned of its burpless & seedless nature...(apparently they mean when you pick them smaller than 4-5"). I became concerned, because I remember having read one of your postings, Ken, where you mentioned that burpless don't make good pickles. I just hope this batch is an exception. They seemed crunchy enough before processing. No hollow centers, no shrivelling either. Good thing I put a bit of Pickle Crisp into each jar before sealing! These burpless might otherwise get soft sooner than the other cuke varieties and our bottles don't tend to get consumed all that fast. What recipe do you use if you want to make gherkins? I thought it interesting that the NCHFP recipes calls for pricking the cukes with a fork during one of the brining soaks, I figure to let the flavor/vinegar/sugar in. I never noticed any holes in the store-bought gherkins! I'll have to make note of the varieties you're growing. Didn't know there's one called 'Heinz'. How many plants are you growing to be able pick 30 everyday? I thought 30 from my 4 little plants was pretty good and there's still little ones on the nodes I already picked from. Weirdly plentiful, but great if you want to make gherkins! I wish my Kirby's were more plentiful.
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Comments (15)
Flash drives help to save this stuff, instead of saving to floppy disks. Sorry you lost the recipes, but for me, I usually do things more by taste so if the flavor isn't there, I can't blame a recipe. Sometimes people don't seem to taste what they are making and the end result is quite a surprise if it isn't going to taste good. Maybe you put your recipes in a storage box where your canning supplies are, or maybe its in a box with some canning jars.. After I use any recipes, I usually put the books back in my bookcase for the next time. Lots of things I make are from memory anyway, and so I don't have to refer to recipes much anymore. The old simple way of a pinch of this a dash of that, and just dump in the vinegar and salt to taste and you have a pickle. Not sure where the B&B term came from, but it may be that it was because of the yellow color and sweet flavor. Now that I make them with Splenda, I find that I can enjoy more without all that sugar. Splenda, does NOT measure the same cup for cup as sugar, so never use 5 pounds of Splenda in place of 5 pounds of sugar. I usually get the same sweeteness with ONLY a cup or two of Splenda to the 5 pounds of sugar needed.
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Only pickles I made last year were fermented dills - didn't have many pickling cukes (planted in poor soil) though the slicing cukes did well. But I got out my Joy of Pickling and found the "My Way" recipe doesn't call for onions - I did make those in 2010 and thought they needed a bit more sugar and maybe some cloves though (and I will definitely skip the red pepper flakes for my dad!). Now - wondering if I should try making B&B zukes - not necessarily at same time/in same jar. Think there was a recipe posted here (I'm sure there's one in Ball Complete). But do the zukes need to be small (size of a slicing cuke) to make those successfully? Would crookneck squash work (see other post)?
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There isn't a ratio to worry about since it is pure vinegar. It is however much of each you want. We like mostly onions but want just a few sweet peppers for flavoring and color so I mentioned the 1-2 cups of peppers. If you want some hot peppers too no problem. Just make sure it is 5% vinegar and don't dilute the vinegar with any other liquids. You can pickle just about anything in straight vinegar. Sweet peppers, hot peppers, onions, garlic, etc. So it can be all peppers or all onions 1/2 and 1/2 peppers and onions or what ever mix of them you wish. If this were a water diluted vinegar recipe like many other pickling recipes it would be a different matter all together and you wouldn't be able to trade either peppers or onions for cukes. But since it isn't diluted the ratio of peppers to onions isn't a safety issue. OK? Dave
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loves2cook4six
11 years ago
Mine is similar but uses a BWB.

Food.com
Bread and Butter Pickles

25 cups sliced pickling cucumbers
3 onions, thinly sliced
3-6 cloves garlic, sliced
ÃÂ¼ cup coarse or pickling salt
4 cups cracked ice
3 cups cider vinegar
3 cups sugar
1 scant teaspoon turmeric
ÃÂ½ + 1/8 teaspoon celery seed
4 teaspoons mustard seeds
ÃÂ½ tsp cloves, whole
Hot peppers, sliced (OPTIONAL)
Method

1. Combine cucumbers, onions, salt and ice in a large bowl.
2. Mix well.
3. Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it).
4. Drain thoroughly.
5. Bring a large pot of water to boil for a BWB. Place clean glass jars in water to get and keep them hot.
6. Bring a small pot of water to boil and reduce to simmer. Place lids in simmering water to soften the gel. Do not boil.
7. Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.
8. Add drained cucumbers.
9. Place pot on medium low heat.
1. Bring almost to a boil, but DO NOT ALLOW TO BOIL.
2. Remove from heat and ladle pickles into hot jars, wipe rims, seat lids and finger tighten rims.
3. I WILL SOMETIMES USE UP 3/4 OF THE PICKLES then add hot peppers to the remainder to make hot pickles for dh. Make sure to mark which jars are hot. Sharpie pens work well and won't come off in the BWB.
4. Seal in sterilized jars, 10 minutes in a hot water bath.
5. Easy way to sterilize jars: Keep them in BWB for at least 10 minutes until you need them
kitchendetective
Original Author
11 years ago
Posted a thank you this a.m. And now it is gone! This recipe reads more like my original one. I am filing in a safe place!
kitchendetective
Original Author
11 years ago
Haven't tried the refrigerator pickles yet. The recipe from Loves2 is great--very similar to the one I lost. We've enjoyed one pint already!
xiexue1315
11 years ago
Thank you for your good post, i will try this sweet bread oneday.

Sweet and Sour Bread and Butter Pickles???

Comments (6)

lyndaluu2

kitchendetective
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Sweet and Sour Bread and Butter Pickles???

Comments (6)

lyndaluu2

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loves2cook4six

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