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Bread & Butter Pickles ranked! We put 3 brands head to head. We got a winner!!

what's up yo hey guys,we got three things to try today three,they're all the same they're all the,same different manufacturers same,product but they're all,pickles,pickles bread and butter pickles i love,pickles i love pickles remember scarlet,booster,loves dual pickles,i was supposed to be like dill,like bob dole whatever yeah i remember,that anyways okay mount olive yeah,there's one company got a signature,select safe way safe way vlasic that's,the storker brings in with the babies,yeah you get a free pickle with,everything every baby,yeah yeah so they are all all um like,the flat kind so this one they called,pickle slicers i bet these are all gonna,taste the same i bet you they are bread,and butter,tends to have that one sour,smelling what i don't know let me i,what's that i sour,gotta open okay well anyway so,let me smell this,okay well i don't know,i mean you would figure the cucumber,pickled with the same type of thing guys,um,they should all taste the same but maybe,they don't this one smells actually,different it smells a little sweeter,than that one it totally does so yeah i,think i think we're going to see who,reigns supreme wrong on here i can't,pickle juice all over here,i can't do it it doesn't matter it,doesn't work with gloves,my name is very sticky let's try the,velastic first because that's like the,major national name brand one i think,right yeah wait i got gloves on i can do,this oh yeah these suck these are crap,these are like oh my god why are you,picking up three that's how they came,out,look he's got a lot okay guys ready,this sucks why what is that that is,these are crap here i got a bad one dude,i don't know i don't know okay go,these are thin and they're like mushy,yeah these look so this one doesn't even,have any seeds but it's okay i'm just,gonna eat it right i got one that came,out right,i don't want a bunch of juice on there i,guess i don't have a choice do i,um,roll sugar fairy,very sour please don't get a pickle,juice on me,okay,those are,they're all right,they're very uh they're not they're very,flimsy and even for stackers they're,very thin,woozy,you know what i mean,so,i'm gonna try these pickle slicers next,the dude's gonna,i'm doing some juggling here dudes,it's mine,this one has the tail on it,it's like that,little weird tail guy which one are we,doing this is the pickle slicers by,signatures guys the plastics was,those were mushy dude,all right well,oh these are legit,these are sweet,they're still pretty floppy i mean,they're slicers but they're not they're,not like this this is okay so floppy is,one thing but like mushy's and it's a,terrible video,we're going off a taster dude,pickles these are way better these are,sweeter,you can kind of taste the brine even in,them these are good these are good yeah,these are the the signature ones,those are good all right well now time,for the mount olive so far those are on,top,i would put those at the same too okay,these oh these are more flat these are,flappy jobs,dude mount olives these are all bread,and butter floppy dews these are cut,like with a the,the mandolin,you know i mean like the ribbed version,the other ones are just like straight,cut,mount holy,don't you get that,i like the consistency of the pickle the,best i think out of the mountain olives,i like the crunchiness,i don't like the taste it tastes too,much zing,not enough,it's like i don't know it's really weird,yeah it's good but,i'm okay,well it's a good thing they put like 7,000 of these in each little container,all right i'm going back to the pickle,spicers they're like almost it's almost,like,it's too sweet it's too sweet,too much vinegar at the end the mount,olive,okay pickle slicers again this is the,one i was actually surprised because,i've never had these ones before i've,actually never had safely brand pickles,um,which now i feel like i've been missing,out my entire time for bread and butter,i think these are the winners dude,um,yeah i would do so,signature signature first i'd probably,do a four out of five on those mm-hmm,mount olive,the consistency that pickle made it,better than the velastic even though the,taste of the velastic is better in my,opinion yeah i,i think the same the velastic are just,like making me angry because of how,they're thin and kind of like really,just flying,like i'm like,look at how much i can bend this pickle,oh my god yeah,but the taste is better on the vlasic i,think and these are meant to be put on a,sandwich so you're not supposed to be,flipping them around no they're not,they're bad,yeah those are terrible okay,elastic bread and butter stackers are,crap i'm giving that like a two,mount all of the three and then the,signature selector,this is our winners dude yeah i'm i'm a,mess yeah,pickles we see the juice pickles paxton,we have juice all over the ground right,now it's fine we'll clean it up,i've got dudes,all right then pickles,it's done yeah the pickle war has been,finished and safeway was the winner,safely wins,our dude

The best BREAD & BUTTER PICKLES!

The best BREAD & BUTTER PICKLES!

I'm in a pickle and it's all for you!,Today is one of my most favourite days at the cottage. I get to make Bread and Butter Pickles.,Now, I'm all for heading to my favourite grocery store and picking up a jar of prepared pickles,but every once in a while you want that real authentic homemade off-the-charts flavour -,It's in this pot right here and I'm going to show you how to can prepare your own bread butter pickles.,If you've never canned before, head to WeekendattheCottage.com and look for our posts on How to Can.,It's important that we always do this safely and that one article goes through,all the tips you'll need to do this properly.,But this recipe actually started yesterday.,Let me walk through what I did. I start by taking Kirby cucumbers,,cut off the top and the end and then I took a knife and I started to,slice them into quarter-inch pieces and then I remembered that I was doing six,pounds of cucumbers. So I took out my mandolin and I process things very quickly.,Once the cucumbers were sliced, I place them into a bowl. I had a two white,onions, they're sweet, cut them in half and then cut them into strips.,Place them in with the cucumber's. Toss them by hand.,Now you need pickling salt. Now we need a third of a cup of pickling salt.,I sprinkled it on top of the cucumber and onions and then tossed it together by hand.,Here's a really interesting trick: you take ice and you cover the top of the cucumbers and onions with ice.,It goes into the fridge overnight and it's kind of an interesting concept. The ice,slowly melts, the liquid becomes very salty, the cucumbers and onions soak up,the salty liquid. But they also stay kind of crisp because of the coldness of the ice.,Now this morning, I start by rinsing off those cucumbers. I did it three times,back and forth rinsing off that salty liquid. I simply placed it to a colander.,You're probably wondering what all this noise is about. While in this pot I have,a small metal rack and place that into the bottom of the pot and then I filled,it with distilled water. I then need to sterilize our canning jars and this is,such an important step. My jars were washed. I let them dry and then I placed,them into this pot of boiling water. They need to boil for 10 minutes.,Something else I did at the same time. I added my laddle, I added my funnel that I'll need to put the,cucumbers into the jars but I also added a brochette because when we transfer,the cucumber I'm the press down to get rid of all of the water.,So all of these things are sterilized now in this pot.,We need to create a broth for those cucumbers to cook in.,I have three cups of pickling vinegar. I add four cups of granulated sugar and then an assortment of,very flavourful spices. We have two tablespoons of mustard seed, 1 tablespoon celery seed,,a teaspoon of black peppercorns, two teaspoons of coriander, and,then you need this classic spice combo that always works in bread and butter pickles.,I have half a teaspoon of cloves and then a teaspoon and a half of turmeric.,I place the turmeric and the cloves into a small bowl.,Add a little bit of water, create a paste and it seems to dissolve better in the liquid.,That liquid then went into this pot. I went to stovetop. Bring it to a boil.,And you'll get a sense of the smell now. It's vinegary, sugary, and spicy.,As soon as it comes to a boil we add the sliced pickle and onion and stir it up,and again we're waiting for a boil. Once the pickles start boiling, they boil for one minute.,Take them off the stove and we place them here. What I'm gonna do now is,I'm going to take the bottles out of the container. I'll place them here and we'll,finish off. Also notice that I have my measuring cup and in the measuring cup,I have all of the lids and rings that I'll need to adjust on the top of the jars.,I fill this with boiling water and now this too is sterilized. Hopefully this is,all going to make sense as you see me to the final process. If you need another,reference, the full story, lots of ideas and directions on how to do this, is,one WeekendattheCottage.com.,Let me get the bottles out of the hot water.,I'll place them here and we'll do final steps on assembling bread and butter pickles.,I took the jar is out of the hot liquid they're very hot and always use,tongs. If you need to use an oven mitt just go slow through this process.,No need to rush. I have the first jar and I place it onto the board.,This is my sterilized funnel and the funnel is such a great tool,because you place it on top of the top of the jar and then the pickles will go in,without making a mess. I have my ladle, which is sterilized, and then I'm gonna,start by ladling in some of our prepared pickle mixture. Now another,thing to keep in mind, as you're doing this is, this is still going because,once we finished this, I've got a boil these for an additional 10 minutes to finish,the whole canning process. So it's noisy, it's hot, it's exciting! And making pickles is really a,rewarding exper

How to Can Bread and Butter Pickles

How to Can Bread and Butter Pickles

well hello the cucumbers are doing so,well this year in the garden that means,we can pickle all the pickles with,cucumbers and today is bread and butter,you know everyone loves a bread and,butter pickle it's that perfect balance,between sweet tangy sour has a little,bit of the spices in it it's really,nostalgic and it's also just that like,all american pickle that kind of just,everyone is a fan of unless you don't,like pickles which let's not talk about,that because you need to be a fan of,pickles so to start what do we do we,have lots of cucumbers so i have my,cucumbers and i have most of them sliced,up i'm slicing on some others now,i grew up with a mom and grandma who are,picky on things and guess what i am too,so when i start getting into a middle of,a cucumber that has a lot more seed,ratio than it does,the flesh i don't necessarily use those,i like to stay with the more narrow ones,because they usually will end up giving,you,less of that seed which it's more you,know what you can do anything it doesn't,matter it's more of a preference for,what you like but also anytime you are,going to cut up cucumbers i'm cutting,them up oh fairly thin probably about a,quarter inch slice again personal,preference,but anytime you're going to cut this up,you probably see this and you wonder why,i have a lot of ends butts and ends of,the cucumbers that's because i slice,them off before i cut them so i slice,off about a half an inch on each side,maybe,and that's because there's a bitter,enzyme that a lot of times can sit right,there in the ends so if you slice it off,it just helps not get that bitterness,into your pickle because,who wants a better pickle,that's not good,so i'm finishing slicing these up and,again it doesn't matter the type of,cucumber you can also even do spears if,you want to if you want a different,shape this when it's a slight when a,recipe calls for a sliced cucumber,don't worry about any form if you're,going to do a spear or a slice but if it,calls for whole cucumbers that can,sometimes change,so with those pickles i'm going to take,some sliced onion now let me tell you,something this is my great grandma's,recipe for,bread and butter pickles,so it has onion,and the thing is onion seems may be odd,because you're like when i buy bread,butter pickles don't have onion yeah,they put fake flavorings in and they,have the flavors of things but you don't,always see them because some people are,kind of grossed out by it but guess what,we're going to have the real flavor here,and it's going to be delicious you don't,really need to mix those but i'm going,to just slightly now what we're going to,do is we're going to salt them so,sometimes you put cucumbers in a salt,water brine,sometimes you just salt them directly,more it's kind of like think of it like,a dry brine like i do with meats i'm,going to salt directly on the cucumbers,themselves and yes it's a lot of salt,we're sprinkling it all over,and what salt does,and you probably know this,it's going to actually,slowly start mixing with the natural,juices,of these cucumbers and the onion and,it's going to start pulling out the,excess liquid that's really what it's,going to help do it's going to pull out,the excess liquid that we don't need,going to help retain their crunchiness,going to also help pull out sometimes,some of that bitter enzyme or some of,the bitter flavors that can be in them,so what we're gonna do is i'm putting,them you can see into a colander,it's a large one,i've kind of mixed that salt up into,them which is what you want to do,because then it's just going to start,working together with them,and no i'm not going to leave it,directly on my counter because what's,going to happen over the next few hours,3 about to be exact,is the salt is going to be pulling that,moisture out and it's going to just drip,out so i'm going to set it in this bowl,in a few hours you are going to see that,there's going to be liquid in the bottom,the pickles are going to be ready,cucumbers,and we're going to make them in to,delicious bread and butter pickles this,is good this is exciting you guys,the cucumbers have sat with salt and,what i'm going to show you is,look at that in a few hours that liquid,so what that is is just pulling out that,extra moisture in the cucumbers it's,gonna help them stay crunchier,it's gonna just help them have also a,better flavor possibly if they were,bitter so i'm pulling them over here to,the sink and what i'm gonna do is rinse,them just to get some of that excess,salt off that may not have dissolved,that may be sitting on them i'm going to,kind of give them a toss as i'm sitting,here it also what's nice is soften the,onion just slightly,and you can see you can don't have to,use if you don't have you know a sprayer,don't worry about that but like i'm just,getting in there kind of moving them,around,making sure to kind of get some of the,excess salt off,and then i'm just gonna let them sit,here,we're gonna let them drain slightly now,as t

How To Make the Absolute BEST Bread and Butter Sandwich Pickles

How To Make the Absolute BEST Bread and Butter Sandwich Pickles

welcome back,as promised we're doing bread and butter,pickles today i've had a lot of people,ask me about them,and i wanted to make sure we put this,together for you while cucumbers are,still in season,you need about six pounds of cucumbers,you'll need about three pounds of onion,and to start you're just going to need,these two ingredients and some pickling,salt,the pickling salt that i generally use,is what i purchase,through ball and it's just the right,it's a coarse salt it doesn't dissolve,as easily as like a fine table salt,it doesn't have any iodine in it it's,perfect for pigment so we'll be using,that today,the recipe that we're following today,comes from a recipe book that i've had,for 20 or 25 years it's kind of my bible,for canning,i put it into this binder which is well,used,this is the book i get it from the u.s,department of agriculture and you can,get this through your local,state ag extension agency and what i,like about it is that these are tried,and tested recipes and it will give you,lots of information in the beginning of,the book,about basic canning tips and then,detailed recipes including adjustments,for altitude that's really really,important,i'm at sea level so i always use sea,level measurements here,for recipes and timing we love,bread and butter pickles for putting,onto sandwiches and burgers we almost,think you can't have a burger without it,i'm going to show you step by step how,we make it today and we're going to,start by slicing down our cucumbers,so the cucumbers i have accumulated in,this bowl i've been saving up in the,refrigerator for a few days to make sure,that i had enough,the little ones here are perfect for,dill pickles because they don't have any,seeds in the middle they're tiny,so if you watch my easy refrigerator,dill pickle recipe,this is the perfect size and you can use,for that but these big guys start to get,a little seedy in the center,and they're not ideal for doing dill,pickles anymore but they're perfect for,bread and butter pickles,i just start by cutting off the ends,and you always want to make sure when,you're pickling to cut off the blossom,end that's the end i just took off,not the stem end although i take them,both you never want to can,the blossom end because there's an,enzyme in there that'll actually cause,the pickle to get soft,so if you've made pickles in the past,and they're not crunchy and they're soft,that might be part of the reason why,i use a mandolin when i do this you're,supposed to use the guard that goes with,it,it's just not my style just be careful,and make sure that you watch your,fingers,you want a relatively thin slice,this is about the thickness that we're,looking for they say a 3 16 inch slice,is perfect and that's about what we have,here,we have some errands to run today so i'm,starting this and i'm going to put them,on ice with the pickling salt on top of,it,allowing us to have it sit for at least,three hours in the refrigerator but you,can see these are perfect slices,you want to think about something that,you would want to put on a sandwich,although sometimes i find my family just,eating with a fork,right out of the jar i'm going to end up,filling this bowl with cucumbers by the,time i'm done so i'm just going to slice,right into it,and while i was slicing my son got out a,jar of pickles,from the refrigerator because he decided,that he needed to have a bite of them,so i thought i'd take a moment to show,you what they look like when they're,finished these are from last year,and we are going to end up with a,totally different color this is from,the seasoning that we're going to put in,we'll talk about that a little bit it's,a sweet pickle with a little tang,and they really offer a nice little,crunch and a lot of sweetness to a,burger or a sandwich,i also love to chop them up and put them,into salads like tuna salad or chicken,salad,it gives a nice little flavor so you,might ask what you would do if you,didn't have a mandolin,certainly you could hand slice these,but it's a lot of work if you have a,food processor you probably have a blade,that allows you to,individually slide things down inside,the food processor,and make those slices and that's an,option too but,if you want to get into pickling just go,get a mandolin or borrow one from a,friend it does make the job,a lot easier okay i'm finished slicing,cucumbers,and here they are it's about six pounds,and i'm ready to go ahead and start with,onions,i have yellow and white onions today i,don't think it matters which one you use,i just wouldn't use a red onion,and all i need to do is cut the ends off,and i like to do my slices in half,rather than whole slices because it,distributes through the jar a little,easier,it's totally your preference so i'm,going to pull off the outside skins,and instead of running them on the,mandolin hole like this i am just going,to make a cut,in half and slice them this way,so it's going to take me a few minutes,to get through these get them processed

Hiatt's Bread And Butter Pickle Review

Hiatt's Bread And Butter Pickle Review

good evening fellow foodies this is,ronnie here from southern food junkie,today we are bringing to you a product,review,never had this brand before so i thought,we'd try it out,i've seen it in a local grocery store,this is hyatt's canning company bread,and butter pickles,let's get to it,all right guys nothing too fancy here uh,pretty straightforward video,we're to check out this uh hyatt's canon,company,bread and butter pickles this is uh from,winston-salem north carolina,the ingredients obviously are cucumbers,water,onions sugar vinegar salt,calcium chloride uh probably a,preservative,or to keep the pickles crisp mustard,seed,turmeric and other spices,so we're going to try these if you,remember i,did a recipe on canning my own bread and,butter pickles,i'll leave a link up above for that so,you can check that out,but i wanted to try these out,i have a um have a little bit you can,smell a little bit of the,sweetness in there that mustard seed,you can see the uh,nice uh light green color let's try it,very very crisp,pretty sweet not much bite to him,uh wouldn't say i had any pepper in it,if it did if it did at all,i really love the crispness of it,very good i like those,first time seeing this brand it was in a,little local um,family-owned grocery store that we have,in our town,and uh it was the first time seeing,those,so uh i want to ask the question have,you ever seen this brand have you ever,tried it,winston-salem's also the if i'm not,mistaken that is,the home of texas pete,appreciate y'all stopping by we'll see,y'all next time,all right guys if you like videos like,this try clicking on one of these videos,right here,i'm sure you'll like it too don't forget,subscribe to our channel,that way we'll release new videos you,will be notified you can click the,little bell notification,and it'll send you a notification on,your phone or your computer,that we got a new video out thank you

Pickle Expert Guesses Cheap vs Expensive Pickles | Price Points | Epicurious

Pickle Expert Guesses Cheap vs Expensive Pickles | Price Points | Epicurious

I'm Bob McClure and I'm a pickle expert,whoo okay so I'm gonna open up jar a,here and take a look so the first thing,I noticed is the brine and this is like,very yellow it's very tinted which to me,indicates that it's got something in it,that is making it that yellow color,normal Brian's that are distilled,vinegar water and salt don't have that,but I do see some of the cucumber's,they've been chopped off so that's an,interesting thing that that,manufacturers they usually cut off the,top so that they can pack it in the jar,and that it doesn't stick out and stuff,like that I would say that smaller,manufacturers probably don't go through,that process because it's an extra step,it smells it smells pretty good so it,smells like a natural product there's,nothing jumping out at me that says you,know calcium chloride or potassium,sorbate or anything like that that's in,it it smells vinegary it smells like a,dill pickle,so dill is a pretty common weed that has,been used for centuries for flavoring,food pickling you can make it with fish,dishes it's it's a spice so it adds,flavor to food and you can use it fresh,out of your garden or you can dry it and,you can use the seeds to add flavoring,I'm gonna open this one up and check it,out so this one's got a cloudy brine,that's really interesting usually when,you see a cloudy brine you're you're,looking at two different types of,pickles the cloudy brine is a fermented,product one that generally goes in the,cooler or the refrigerated section of,the stores and ones with a clearer brine,they go through a heating process a,cooking process that that lets them sit,on your shelf or in your pantry for a,long period of time for a fermented,pickle you're actually exposing the the,cucumber to the natural microbes that,are in the air the microbes start to eat,the the salt and start to generate more,microbes and more bacteria and that that,lactic acid is what gives it the sour,taste,and that takes usually anywhere from you,know two to four weeks so if you had,pickles in the past and you've come,across the terms you know new dill half,sour full sour three quarter sour that's,dealing with specifically fermented,pickles and much like beer or wine it,takes time for that that's who occur I'm,gonna smell the Brian and pickle be here,this definitely smells like a fermented,brine which typically don't contain any,vinegar at all in them but it does smell,good just much smells like a good a good,pickle so we're gonna go ahead and dive,into pickle a here and then take a bite,again it smells like a normal dill,pickle so it definitely tastes like a,vinegar pickle to me there's nothing too,strong in the front end you know I don't,taste anything chemically but the thing,that's throwing me off is the yellow so,that generally tells me that may be done,by a larger manufacturer that's looking,to preserve or extend extend shelf life,also mention that the pickle is fairly,flimsy right it's cut at both ends it's,not like crunchy which is what you're,gonna want in any pickle so you know if,I'm really trying to I'm bending this,thing and it's not really you know going,anywhere you can also actually see right,here,it's a little bit kind of translucent,like glassy looking and gray either that,could be like an older pickle it may,have sat on the Shelf too long or it,just could be like a lower quality,cucumber to start with so here's here's,pickle B you know interestingly enough,it doesn't have its ends cut like pickle,a does so this is generally indicating,to me that you know this is probably a,smaller manufacturer,that's good there's more water balance,in there than I taste in in pickle aid,and pickle B when you're making up your,brine it's a mix of vinegar water and,salt right and depending on the ratio of,the vinegar water and salt you're gonna,get different flavors and finding that,like perfect balance is from my,perspective what you're looking for in a,pickle so these are definitely two dill,pickles they're just very different,pickles pickle a is a shelf-stable,pickle that has vinegar brine in it that,gives it a very acidic tangy up-front,taste and pickled B is a fermented,pickle that just uses salt and water and,perhaps maybe a little bit of vinegar at,the at the finish if I were to guess I,would say that pickle a is the more,mass-produced lower-cost,pickle and pickle B is the more,expensive version of the tool okay so,let's find out,all right 329 of course and 932 accord,it doesn't surprise me because again I,can tell from in pickle a I can see the,the cuts are very uniform and usually,small manufacturers can't can't do that,so a larger manufacturer can generally,do that and their their production,capacity is going to be much higher than,a smaller manufacturer which is,generally going to cost more and usually,translate to a higher price on shelf,pickle B I noticed that it's it's a,fermented brine but has you know,probiotics and fermentation in it which,means that it takes more time if you,lean more towar

You can make Bread and Butter Pickles better than any store brand!

You can make Bread and Butter Pickles better than any store brand!

okay I told Stan again yesterday I,wanted one squash plant not five I think,from now on I want zero anybody want,some free squash please let me know what,I went outside for was pickles and I,used a leaf - ouch - pick these now so,that I don't get all prickly but I have,enough pickles now I've got about this,many in the house - to show you how to,make bread and butter pickles that's the,next thing all right I'm ready to get,started with bread and butter pickles,but they need to soak the cucumbers,onions salt and ice need to stand for,three hours okay this is about half the,pickles this is all the prickly ones and,I kind of got a rash on my arm from,picking these I'm gonna remember the,next time I go out to pick cucumbers or,squash I'm gonna wear a long sleeve,shirt okay I have my cucumbers prepped I,have more in the refrigerator of the,smooth-skinned ones I need 16 cups this,is an 8 cup measure so if I get this,full actually 16 to 18 cups I will slice,them about quarter inch slices and,that's what I'll do next I sliced the,first pickle I did cut off all the,blossom ends and throw those out this is,quite a bit thicker than what than the,way that I cut them for the cucumber,slaw okay about a quarter inch slice,okay those spiny cucumbers that you saw,made a good heaping heaping seven cups -,keeping a that's fine more like nine,cups so no one sliced up the rest of,them okay I have my 18 cups of sliced,cucumbers now it's absolutely the best,if you can pick them and wash them and,pickle them the same day instead of,letting them set in the refrigerator I,had no choice I didn't have enough,yesterday so I'm putting a salt on it,mixing it in a little bit the salt will,draw the water out of the cucumbers then,I will put some ice on top let's take a,plate on that maybe you've just put this,gallon of frozen cider on top of that to,weigh it down hidden and we'll wait for,three hours but I just used ice cubes I,don't have cracked ice and I didn't feel,like smashing I just the mallet right,now because I have some errands to run,so,there's the face put a biggest plate I,have on top of that and we will set no,set the gallon of cider on top of that,to weight it down hello this is gonna be,fun,okay and let's see it's almost 2 o'clock,so around 4:30 or so I'll be able to,work on this again ok this is a nice,sized onion I'm going to peel it out,here and use that for my cucumbers and,it cools off a little bit I'll come out,and pick these blueberries get back to,cucumbers but I got distracted by the,little kitty we need a name for it any,ideas this one his brother is bandit,bandit and my eyes are watering our,sweet onions our candy onions are not,ready yet so I the onion that you saw,that I pulled was just one of the,regular sets of onions that I that I,bought from real King they're dealing,really well but yeah they do make your,high sting it's been about an hour and a,half which means it's about halfway,through gave me time to oh there's a lot,of liquid in there now look like the ice,cubes development and that much gave me,time to run a burn and buy some more,canning lids,which I'm gonna need I buy them in,packages of 3 dozen so I bought well 6,dozen of the large lids and 6 doesn't,have a small and I probably have a,couple dozen left yet from last year,don't want to run out of lids these are,set for another hour and a half I'm,gonna be really careful with the,turmeric since it stains and last time,the cupboard is still staying from where,it's filled so this time I'll have a,different plan,I'm getting my ingredients ready here,for the bread and butter pickle brine,just like the sunshine pickles takes,mustard seed this time what a tablespoon,of that it takes about a teaspoon 3/4,teaspoon of turmeric the sunshine,pickles had no sugar at all which is why,I kind of prefer them this takes two and,a half cups of sugar and the equal,amount of vinegar two and a half cups of,cider vinegar now that different,ingredients that this has the others,didn't is celery seed,get my fingers stuck in here now I'm,used to celery seed because growing up,we always had some result that we put on,our potato soup and we also had we used,celery salt in our coleslaw so I'm this,is a real familiar taste to me I am,ready to heat up the brine now the,difference on this one with the sugar in,it does not want you to have it come to,a boil so I have my sugar mustard seed,celery seed turmeric there's no salt in,it because remember we have the salt on,the cucumbers and then we're going to,drain them equal amounts of sugar and,cider vinegar I'll just stir that,together and let the sugar dissolve and,it should be ready okay if I said medium,heat I meant medium low heat pretty much,just a simmer so sugar is not dissolved,yet should only take a few minutes for,that to get all dissolved look to see in,last year I made 6 quarts of these,bread-and-butter pickles I think I still,have I have at least two quarts left I,might have three quarts left I guess we,can eat more of the

Bread and Butter Pickles Recipe with Step by Step Water Bath Canning Tutorial

Bread and Butter Pickles Recipe with Step by Step Water Bath Canning Tutorial

today I'm going to share with you a,bread and butter pickles recipe plus if,you want to take it one step further I'm,gonna walk you through step by step on,what a bath canning tutorial so that you,can make your pickles shelf-stable,but you can also just go right ahead and,put them in your refrigerator if you,want to skip the water bath canning hi,sweet friends I'm Mary and welcome to,Mary's nest where I teach traditional,cooking skills for making nutrient-dense,foods like bone broth ferment sourdough,and more so if you enjoy learning about,those things consider subscribing to my,channel and don't forget to click on the,little notification bell below that'll,let you know every time I upload a new,video,well bread and butter pickles are,delicious because they're a little sweet,a little salty a little spicy they have,a little bit of everything and they're,wonderful you know at a BBQ with,hamburgers and hot dogs that type of,thing but they also make a great side,dish whenever you just have any sliced,cole cuts or even with a hot meal as,well because they help a digestion,thanks to all the vinegar in them but,let's get started and we'll go over the,ingredients they're basically very easy,and chances are you have a lot of these,things in your pantry but what you're,gonna want to start with our pickling,cucumbers they're also known as Kirby's,ki RB y Kirby cucumbers but don't worry,if you can't find Kirby cucumbers you,can also use those long hothouse,cucumbers sometimes they're called,English cucumbers and sometimes they're,even sold in like a little mini version,that looks a little more like a Kirby,cucumber but the bottom line is you're,looking for a cucumber that has a thin,skin and not a lot of seeds and so your,hothouse or English cucumbers also fit,that description so if you can't find,pickling and or Kirby cucumbers you can,definitely substitute with those and,just in case you're not familiar with,the English cucumber both the larger,version and the mini version I just,wanted to show you quickly here but,you've probably seen these in your,grocery store a lot and the little ones,are often so,in a little bag like this so in case you,can't find these you definitely have,options now you're going to want about,four pounds of cucumbers if you're at,the grocery store you can easily weigh,those on you know the different scales,they have in the produce department but,if you're buying them at the farmers,market or even better if you're growing,your own you may not know exactly what 4,pounds looks like if you don't have a,scale and are not able to weigh them but,basically it's going to be about 12,pickling or 12 Kirby cucumbers that,you're going to need and it's not an,exact science so don't worry you know,they can really vary in size some of,them can be really large and kind of,thick and others can be a little on the,smaller side but basically you're going,to want about 12 then you're gonna want,two pounds of onions and we're going to,slice these very thinly and a large,onion weighs about a pound and so I've,got two large onions here and that,should be enough that should be about,two pounds if your onions are smaller,you know medium onions you're probably,going to need about three the much,smaller onion you'd need about four but,again not an exact science you can,definitely eyeball this next you're,gonna want a third of a cup of canning,and pickling salt now if you're going to,proceed with the water bath canning you,definitely want to use this type of salt,if you're going to put this in your,refrigerator you could replace this salt,with any sea salt that you like or the,Himalayan pink salt or the Redmond real,salt salts like that the bottom line is,you want something that's just salt you,don't want the type of table salt that's,sold in the little round canisters,because they often have anti-caking,agents and possibly other chemicals in,them that don't help keep your pickles,crisp and also interfere with overall,with the canning process because you'll,notice if you look at the ingredients,and I'll,take an up-close picture of this box,it's the ingredients say just salt and,that's really what you want because just,salt is going to play a role in keeping,your cucumbers crisp once they become,pickles next you're gonna want two,tablespoons of mustard seeds and you can,use yellow mustard seeds or brown,mustard seeds whatever you have then,you're going to want two teaspoons of,celery seeds and then you're gonna want,two teaspoons of turmeric and then,you're gonna want one teaspoon of whole,peppercorns these are black peppercorns,and then you're gonna want one teaspoon,of ginger and that's ground ginger and,then you're also going to need three,cups of white sugar and this is an,organic unbleached white sugar but you,can use whatever you have on hand and,then also you're going to need three,cups of vinegar and I find for this,recipe white vinegar the works best but,you can use apple cider vinegar but the,taste is slightly dif

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