Best 2 Quick Bread And Butter Pickles Recipes

Recipe for the Tasty Quick Bread and Butter Pickles: Making the perfect quick bread and butter pickles is an art that many people strive for. These quick pickles are a sweet, tangy, and crunchy treat that can be enjoyed as a side dish, snack, or even as part of a main course. Making quick bread and butter pickles can be a simple and rewarding experience with the right recipe and a bit of patience. Let's dive into the secrets of creating the perfect quick bread and butter pickles that will tantalize your taste buds and become a staple in your kitchen.

Let's cook with our recipes!

QUICK BREAD-AND-BUTTER PICKLES

Quick Bread-and-Butter Pickles image

Make your own sweet pickled Kirby cucumbers in no time.

Provided by Food Network Kitchen

Time 45m

Yield 4 1/2 cups

Number Of Ingredients 10

Ingredients

1/2 cup light brown sugar
1 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/4 teaspoon whole allspice
1/4 teaspoon ground turmeric
1 clove garlic, peeled and cracked
1 small onion, thinly sliced
Kosher salt
4 Kirby cucumbers, unpeeled, sliced into 1/8-inch rounds
1 cup distilled white vinegar

Steps:

Bring the sugar, mustard seeds, celery seeds, allspice, turmeric, garlic, onion, 3 teaspoons salt and 1 cup water to a boil in a small saucepan. Place the cucumbers in medium bowl. Pour the hot spice mixture over the cucumbers, then stir in the vinegar. Let cool to room temperature, about 30 minutes. Serve, or refrigerate in an airtight container for up to 2 weeks.

QUICK BREAD AND BUTTER PICKLES

Quick Bread and Butter Pickles image

Make and share this Quick Bread and Butter Pickles recipe from Food.com.

Provided by katie in the UP

Categories < 30 Mins

Time 20m

Yield 1 quart

Number Of Ingredients 8

Ingredients

1 lb kirby cucumber, sliced crosswise in 1/8 inch disks
1 medium onion, halved and sliced thin
1 tablespoon kosher salt
1 cup cider vinegar
3/4 cup sugar
1/2 teaspoon yellow mustard seeds
1/4 teaspoon celery seed
1/8 teaspoon ground turmeric

Steps:

Toss cukes, onion, and salt in colander set over bowl. Let stand 1 hour. Discard drained liquid.
Bring vinegar, sugar and spices to a boil in large saucepan. Reduce heat to low add cukes and onion and press to submerge in liquid. cover and cook until cukes turn a dullish olive-brown, about 5 minutes.
Transfer entire pan contents to glass bowl. Refrigerate, uncovered, at least 2 hours before serving. (pickles can be refrigerated in covered container for up to.
2 weeks).
Time does not include 1 hour setting and chilling time.
UPDATE!
I made these this week end -- not bad! I added a fresh sliced jalapeno -- just enough spice -- made them interesting.
I also used Splenda in place of the sugar.

Tips:

Choose the right cucumbers: Use pickling cucumbers, which are smaller and have thinner skins than regular cucumbers. This will ensure that the pickles are crispy and have a good flavor.
Slice the cucumbers evenly: This will help them cook evenly and look more appealing.
Use a brine that is strong enough: The brine should be salty enough to preserve the pickles, but not so salty that they are inedible. A good rule of thumb is to use 1 cup of salt for every 4 cups of water.
Keep the pickles in a cool place: The pickles will ferment best in a cool, dark place. A refrigerator is ideal, but a basement or root cellar can also work.
Be patient: It takes time for pickles to ferment. Don't expect them to be ready to eat in a few days. The longer you let them ferment, the better they will taste.

Conclusion:

Bread and butter pickles are a delicious and easy-to-make snack or side dish. They are perfect for picnics, potlucks, or simply enjoying at home. With a little planning and patience, you can make your own bread and butter pickles that are just as good as, if not better than, the ones you buy in the store. So next time you have a craving for pickles, give this recipe a try!