Best 4 Gram Millers Bread And Butter Pickles Recipes
Preparing gram millers bread and butter pickles is an enjoyable culinary experience that results in a harmonious blend of sweet, tangy, and savory flavors. This delectable pickle balances the right amount of zesty vinegar with a touch of mustardy warmth, complemented by granulated sugar for a sweet touch. You'll relish the undeniably crisp texture of the bread and butter pickles, made with fresh, locally sourced cucumbers. The delightful interplay of flavors makes this particular recipe stand out from the crowd, ensuring a satisfying culinary journey with every bite. Whether you're savoring them alongside your favorite sandwich, topping off a juicy burger, or enjoying them as a tangy snack, these gram millers bread and butter pickles will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
GRAM MILLER'S BREAD AND BUTTER PICKLES
My great grandma's bread and butter pickle recipe. This is a canning recipe, so you'll have some for the whole winter!
Provided by madmoose123
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 2h25m
Yield 10
Number Of Ingredients 11
Steps:
- Mix cucumbers and onions together in a bowl. Stir in salt and let sit for 2 hours.
- Stir vinegar, water, sugar, celery seed, mustard seed, ginger, and turmeric together in a saucepan over medium-high heat. Bring to a boil; add cucumber mixture and continue to boil until cucumbers and onions are tender, about 5 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the hot cucumber mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.
Nutrition Facts : Calories 108.7 calories, Carbohydrate 26.7 g, Fat 0.3 g, Fiber 1.9 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 6.5 mg, Sugar 20.2 g
GRAM MILLER'S BREAD AND BUTTER PICKLES
My great grandma's bread and butter pickle recipe. This is a canning recipe, so you'll have some for the whole winter!
Provided by madmoose123
Categories Pickles
Time 2h25m
Yield 10
Number Of Ingredients 11
Steps:
- Mix cucumbers and onions together in a bowl. Stir in salt and let sit for 2 hours.n
- Stir vinegar, water, sugar, celery seed, mustard seed, ginger, and turmeric together in a saucepan over medium-high heat. Bring to a boil; add cucumber mixture and continue to boil until cucumbers and onions are tender, about 5 minutes.n
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the hot cucumber mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.n
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.n
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.n
Nutrition Facts : Calories 108.7 calories, Carbohydrate 26.7 g, Fat 0.3 g, Fiber 1.9 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 6.5 mg, Sugar 20.2 g
BREAD AND BUTTER PICKLES
There is nothing like homemade pickles. Nothing! These are handed down again and again over generations in my family. I am afraid with my children not wanting to learn to preserve their own foods, the recipe will be lost forever. So I am posting it here. You can after pickles and brine are put into jars and put in the fridge for a cold packed pickle. Although this makes A LOT! Great to do on a Sunday afternoon when the men are watching sports... lol
Provided by WyomingMoonDust
Categories Kosher
Time 4h
Yield 12 quarts
Number Of Ingredients 12
Steps:
- Slice cukes, onions and peppers thin.
- Add 1/2 cups of salt and 1 quart of water.
- Let stand 3 hours.
- Drain well.
- Add rest of ingredients and scald, but do not boil for 30 minutes.
- Put into prepared jars.
Nutrition Facts : Calories 374.3, Fat 0.4, SaturatedFat 0.1, Sodium 4726.1, Carbohydrate 92.6, Fiber 1.8, Sugar 87.3, Protein 1.4
WATERMELON RIND BREAD AND BUTTER PICKLES
Not as sweet as common watermelon pickles, and fantastic on turkey sandwiches (and don't forget to use the onions!). You can use cucumbers instead, but I prefer the firm texture of watermelon rind. (For crispness, I soak the cubes in a little alum and water, which is not recommended any longer.) If you leave the cubes big -- or even cut the rind into spears -- they're delicious straight from the jar and on relish trays.
Provided by fluffernutter
Categories Melons
Time 2h10m
Yield 8-10 pints
Number Of Ingredients 10
Steps:
- To prepare the melon, use a spoon to scrape away all the pink.
- Cut away the rind with a knife (this is fastest if you cut the melon into 3-inch squares).
- Cut rind into strips, cubes, or chunks.
- Layer the MELON and onion with salt in a large bowl; cover with ice cubes.
- Let stand 1 1/2 hours.
- Drain and rinse.
- Combine remaining ingredients in a large pan and bring to a boil over medium-high heat.
- Add the MELON and onions and return to a boil.
- Pack hot PICKLES into hot, sterile jars, leaving 1/4-inch head space.
- Fit with lids.
- Process in boiling water for 10 minutes.
Nutrition Facts : Calories 271.3, Fat 0.9, SaturatedFat 0.1, Sodium 7084.2, Carbohydrate 62.8, Fiber 2.4, Sugar 55.2, Protein 1.9
Tips for Making the Best Bread and Butter Pickles:
Conclusion:
Bread and butter pickles are a delicious and versatile condiment that can be used on sandwiches, burgers, salads, and more. They are also a great way to use up extra cucumbers. With a little planning and effort, you can easily make your own bread and butter pickles at home. So what are you waiting for? Get started today!
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