DIY Bread-and-Butter Pickles Recipe

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Dan teaches Bridget how to make bread-and-butter pickles at home.
Get the recipe for Bread-and-Butter Pickles: cooks.io/2IGIiwc
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1 окт 2024

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Комментарии : 543

@skinker2011 Год назад

There is a nasty bait and switch if you try to access the recipe. They want a credit card number.

@Godschild52909 Год назад

My issue with this video is that there's no recipe. When I click the link to your website, it won't give access unless I subscribe

@rickk.20 17 дней назад

Then you are an idiot. The full recipe was given with every ingredient.

@WowplayerMe 5 лет назад

I love making my own pickles, especially bread & butter. To anyone watching this, I would also suggest adding these other vegetables to your mix: carrots ( they are already sweet & taste great in the brine.) Corn, cut fresh off the cob. cherry or grape tomatoes, frozen peas, celery, cauliflower, broccoli. all of these go really well with the cucumbers, peppers, and, onions, so give them all a try. Happy Pickling!

@Dystopian63 4 года назад

Hi, you seem pretty well informed on this topic. I'm just getting going on fermenting and pickling foods. How long does a jar of said pickles last, stored properly? and do you find different vegetables age out differently? Appreciate any insights you care to share.

@KaeganThornhillTheCyberRaven 4 года назад

@@Dystopian63 If you properly seal & pressure can them -- they should easily last 8+ Months. But if you only seal them and skip the pressure canning step they will only around 3 months (at best).

@supercooled 4 года назад

That’s a damn salad!

@aurora_skonyt 2 года назад

I love pickled radishes!! Especially with tuna salad sandwiches or any other salad sandwich

@marilynsnider8183 2 года назад

My dad use to make pickles. Unfortunately, he never passed down the recipe.

@loriecallahan4927 2 года назад

I began pickling when I was about 39 years old. I am still carrying on at 71 years of age. No one in my first generation Americans on both sides of my family tree did any of this. But my husband’s many generational American farm family did. So I carried on 100 years old recipes for sour pickles and I developed my bread and butter pickles so very similar to your recipe including the peppers and onions. Thank you so very much for your video. I loved it. To bad I have no one to share this with. Thanks again! Lorie

@darcyzee 2 года назад

You should leave your recipes to a fellow pickler/canner! That's valuable information :)

@lindseyc4494 2 года назад

I’d love your recipe Miss Lorie! The ones that are tried and true and dear to our hearts always taste best! 💕

@jeffreyschmidt3997 2 года назад

Why not leave it here and pass it on to thousands of people?

@sharonbrock3452 Год назад

Please share with me

@simplyimpish1055 Год назад

My grandmother was a canner but not my mom. Now me and my elder sister are canners and we teach our friends and neighbors. We would love to have your recipe to pass on to a younger generations who loves canning💖💕

@squyars 4 года назад

I want to see more Dan. He's so much fun and does am awesome job explaining a recipe.

@carolynblack1060 4 года назад

Please more canning recipes! Mouth is just watering, can’t wait to try. Blessings

@MoPoppins 5 лет назад

Thanks for the tip on cutting off the ends to halt enzymatic reactions. 👍

@mddell58 4 года назад

I was fortunate enough to have my great grandmother until I was 19 years old! I loved the way she made made her bread & butter pickles. She added the same ingredients y'all did. BUT, she added a cinnamon stick to each jar. Oh my! That really made the overall difference to each jars flavor!! Y'all have a beautiful day. 🌻 💜 🥒 🌷 🌼 🌹

@w.bevans5454 4 года назад

D Hoosier wow, I didn’t even get to have my grandmother past about 6 or 7 years old. You are a lucky person.

@bigskythrifts 4 года назад

Trying your great grandmother's tip! Thanks for sharing. :-)

@mddell58 4 года назад

@@bigskythrifts I know you will love them. 👍🏻

@GrammerAngel 4 года назад

I have a huge cucumber crop coming in (the ONLY good thing about 2020!) I can't wait to try the cinnamon stick in a few jars. Thanks for the post.

@mddell58 4 года назад

I hope each of you will let me know how you think about the overall flavor, etc. 😃 🥒🥒🥒

@seikibrian8641 5 лет назад

After watching one clip from 2017's "Canning Classics" yesterday, I was wondering if the other shoe was going to drop, and you didn't disappoint. First strawberry jam, and now pickles. Thank you!

@Forevertrue 5 лет назад

They are called Bread and Butter pickles because back in the depression they would butter bread then put the pickles on it so the bread would not get soggy, for a meal. They were much better than the alternative. In those days every farm had pickles. My Mom said she ate them many times. Her father took them to work. Thanks for this!

@carowells1607 5 лет назад

I heard it was because people were poor and put these on butter sandwiches because it's all they had. I'm not sure why these type in particular would keep bread dry.

@lilitamraz9892 2 года назад

@MrCinpro 2 года назад

@@carowells1607 I think the butter protected the bread from the moisture of the pickles.

@donnapeitz8737 2 года назад

Peanut butter pickles I had

@mygirldarby Год назад

@@carowells1607 the butter provided a barrier so that the pickle juice wouldn't soak through the bread. And the reason everyone would have had these is because back then many more people did pickling and canning and it would have been very common to pickle cucumbers. They were inexpensive and growing them was easy as well. Also, it just makes sense that people would make pickles (pickled cucumbers) when doing their canning/pickling.

@jomersonbarrera 2 года назад

He drained the moist from cucumber but added water in the brine.

@phylliscraine 3 года назад

Back home in northeastern PA my grandparents made a pickle called Chow Chow that was unripe green tomatoes, onion, cauliflower, green pepper (I think) but I can't recall the spice mix.

@tamarashinko6179 3 года назад

My Grandmother made Chow Chow too!! ;)

@mmebonheur 5 лет назад

Can't get enough of Dan and pickles!

@katypye745 4 года назад

My concern was lowering the amount of sugar. As a UC certified Master Canner I was taught the ratio of vinegar to sugar is important to preventing botulism, especially if not refrigerated. I assume they checked with the USDA or a university food science department on whether the proportions in the recipe are ok. Heating the lids in boiling water for 5 minutes helps soften the rubber and gives a tighter seal. I also would not test the seal by pulling up on the edge of the lid. If the sealing and canning directions are followed as given, you will have a good seal. Lid must be flat and sound hollow when tapped. Let all canned goods sit 24 hrs. to be sure seal is firm and before storing outside a refrigerator.

@kiltedcripple 2 года назад

So... what's the safe ratio?

@katypye745 2 года назад

@@kiltedcripple Here is a bread and butter pickle recipe from UC California's publication I got when I took its Master Food Preserver class. 4 qts cucumbers, 1 quart sliced onions 1/2 C salt, 1 quart regular white or apple cider vinegar, 2 C sugar, 2 tsp celery seed, 2 tsp turmeric, 1 tsp. ground mustard or 2 tsp mustard seed (what I use). Slice cucumbers and onions medium thick. Arrange in layers, sprinkling some salt over each layer. Let stand 2-3 hours, drain thoroughly, and rinse. Combine remaining ingredients and bring to a boil. Add cucumbers and onions. Cook 5 minutes. Pack hot into clean hot jars to within 1/2" of the top. Cover with liquid, leaving 1/2" of headspace. Remove air bubbles by running a plastic knife or spatula between food and jar. Wipe jar rims with a clean, damp cloth, position lids and rings. Hand-tighten, but do not over tighten. Place in a deep kettle on a rack, making sure water is at least 1/2" above the tops of the jars. Process 10 minutes (starting count after water has reached 180-185 degrees F. Keep temp constant). Remove jars from bath onto a rack or folded towel. Keep away from drafts. Rings will be looser than when you put them on. Do not tighten them. Allow to cool 24 hrs before storage. This website National Center for Home Preservation has more complete info. nchfp.uga.edu/how/can_06/bread_butter_pickles.html

@kiltedcripple 2 года назад

@@katypye745 you're using 4 cups of vineger to 2 cups of sugar, they're using 3 cups of vinegar to 2 cups of sugar. How is that ratio a problem? The USDA page for bread and butter pickles uses a cup of vinegar to a cup of sugar BUT it uses a fraction of the salt, a half cup. If I were looking at this, I'd note that the salt is dry brining your veggies before you can them, and salt is your prime driver, besides the vinegar, for successfully killing botulism. Not saying you may not have a point about food safety, but the ratio of vinegar to sugar isn't the issue. Or at least, not per the recipe you so kindly provided. I would definitely encourage people to do a full sterilization on their jars first, just for safety sake. It's not hard. And use the recommended low temp pasteurization, 180 to 185F for 40k minutes, once your jars are filled.

@amyguillen9843 2 года назад

That's silly! I can dill pickles without sugar. As long as there is regular 5% vinegar in there it would be fine!

@Sabrina1998 2 года назад

@@katypye745 thank you for this detailed recipe ❤️

@dio52 5 лет назад

I've got pickling cucumbers planted, can't wait for them to be ready for harvest.

@mddell58 4 года назад

Curious, ..... What's the difference in the standard cucumbers, & the in 'pickling' cucumbers?? I want to grow some!! Thank ya' so much! 🥒🥒🥒🥒🥒🥒🥒

@Hagfan789 4 года назад

@@mddell58 Certain breeds of cukes just taste better & hold up better when pickled. You can can any cucumber..but your end product may suffer.

@jesusalfonsogurrolagaray9245 4 года назад

jajaja jajaja

@dixsigns1717 4 года назад

Wow, I have been canning on my own for over 52 years and you taught me a LOT!

@timothygreer188 5 лет назад

This is almost exactly the way my Grandfather taught me to make B&B pickles 45 years ago. He didn't use pickle crisp or turmeric and added coriander seed

@CrouchingSoldier 11 месяцев назад

omg, I was dishearted that I didn't have mustard seeds to make these pickles, then read the comment about coriander seeds and BINGO! I have some in my spice collection. Love coriander flavor. 😃😃

@Yooperbuzz1 4 года назад

The History of Bread & Butter Pickles. Around the turn of the century (1900) there was a cucumber farmer in Illinois who was trying to figure out what to do with the cucumbers that no one would buy because they were misshapen. His wife said why don't we make pickles out of them and pulled out her Mother's pickle recipe. They made a batch and took it to the local grocery store and traded the pickles for ... you guessed it ... Bread & Butter ... Hence the name. B&B pickles became the first American food rage. By the end of the 1920s if you did not have B&B pickles on your dinner table you did not have a well-set table. On a fun note, B&B pickles are one of the few true American pickles. Unlike most of our pickles, they never existed in Europe. I don't think there is a "wrong" recipe for B&B pickles. When I started making mine I asked my Mom for the recipe she always used when I was a kid. She sent me that recipe plus all of my Aunt's various recipes. I ended up having to put together a spreadsheet of ingredients and make my B&B pickles out of the most common ingredients PLUS, like Dave's Famous Pickles, I add red serrano peppers from my garden. (I think Dave uses red jalapenos.)

@tennmcclain 5 лет назад

Thank you for a great video. I LOVE all of the teaching you do. I had heard of the lower temperature water bath processing for pickles but didn't know why the 180-185°F water temperature was important. Thank you again from Tennessee😊

@carolynwarfield1057 Год назад

It's the temp plus duration that matter.

@isahunnybee 2 месяца назад

Something you didn't mention, jars shouldn't be stored with the rings on! It gives a false sense of security for a seal. As soon as the jars are cool, take the ring off and test the seal by tapping the top, then pick up the jar BY THE SEAL. If the jar is sealed, that's when you'll know. Just pick it up a scant bit up off the towel. If it isn't sealed, eat those first.😊❤

@JohnDeWeese-lq4pf Месяц назад

WRONG! Even the Ball book says the jars should NOT be stored with the rings on!

@zarennaangel1198 5 лет назад

Bread and butter pickles are great on a Turkey sandwiches.

@amethystsamia 5 лет назад

They’re great on EVERYTHING! I like to just eat them by themselves too. My all time favorite pickle!

@canaisyoung3601 5 лет назад

With stone-ground mustard and either a gouda or white cheddar. I like my sandwiches hot, wet, spicy, and a bit gooey.

@jerriecook6908 4 года назад

Their great on a slice of bread with a thick coverage of butter.

@maryjackson4686 4 года назад

@@amethystsamia .mmm 0l

@catofthecastle1681 4 года назад

Weirdly one of my childhood favorites was bread and butter pickles with a peanut butter sandwich! Imagine jelly with tartness!

@mddell58 4 года назад

You can also make pickled watermelon! Use a peeler, or knife to remove cleaned watermelon rind. You want to use ALL of the white, & light pink rind. Cube &/or cut that rind all up to not waste any. It's just as simple as making the B & B pickles!! 🍉🍉🍉🍉🍉🍉🍉

@SerialSpinner-ss Год назад

Would zucchini work?

@pipe887 5 лет назад

Brilliant! Dill pickles too, please!

@TiborBosnyak 5 лет назад

I love your recipe! But I need that garlic too! But I am still glad to see a lower sugar recipe. I would love to see y’all making kosher dills and garlic pickles too. Half Sour Pickles are my favorite but I cannot seem to make them?!!

@cherylnorise57 5 лет назад

I also had a bad time with dill pickles. I found a recipe that was easy and good. Use the herbs you want. You have to cook your brine to taste. Since its vinegar in it and salt you don't have to worry about preserving it. I basically use 1 cup of vinegar two tbsp salt and water to taste. I cook it with the herbs. This is important. Let the brine totally cool down to room temp. Fill your jars with pickles. Pour the brine over them. Extra brine put in the refrigerator.

@cherylnorise57 5 лет назад

Oh for got. I don't know exactly when they were ready. 2 weeks later I opened the jar. Dill pickles tasted like I was eating them from my childhood store.

@TiborBosnyak 5 лет назад

cheryl norise thanks so much!

@PraiseTheLord817 4 года назад

You shouldn’t have to pay them a subscription fee for the recipe that share.

@OSGCourtWatch 3 года назад

Yeah, cooks sucks for that. Then, if u join for “free” they send stuff u need to cancel...at least used to...

@dottiea.2186 2 года назад

Dan needs his own cooking show!! 🥰🥰👍

@microtasker 4 года назад

Thanks Dan, I'll never cut a pepper the same again

@heartsaliveart 5 лет назад

Could you please do a recipe for freezer pickles with Stevia as sweetener? Thanks

@NicMo-vk9ep 5 лет назад

I have made these several times since watching this episode. Everyone loves them! So many requests from friends and family for more.

@kittyskid1 4 года назад

Thank you for this remark because this recipe looks easy enough for a beginner and I want to try it.

@meghanmorgavan596 Год назад

I made these over the weekend and followed the recipe to the letter, but they're not very good. I don't know if it's because the apple cider vinegar is too intense? I got Bragg's which is pretty strong. Did anyone else have this experience? I'm glad I only made the one batch.

@shanene3145 Год назад

@@meghanmorgavan596 it definitely is because of the vinegar..rice vinegar is a lot milder...maybe add 1/2 of both to balanced the brine out

@cindyjohnson5242 Год назад

How many onions did you use?

@SerialSpinner-ss Год назад

@@meghanmorgavan596 Maybe add more water. Dill pickles have half water and half vinegar

@TK-pq1yr 4 года назад

His face at 10:15- “I should’ve rinsed the salt off”

@a31656 5 лет назад

They are my favorites, and I love them on a tuna sandwich

@JohnnyC10071959 4 года назад

AWESOME pickles. I added some chilies (jalapeno and habanero) as well as pepper flakes to the brine. Thanks for the tip about temperature, results are very crunchy

@cbobwhite5768 4 года назад

I made a batch of these, 10 days ago, they came out great. I'm diabetic, so I used 1 1/4 cups of Truvia, instead of sugar. I don't have a canning pot, with a rack, to keep them off the bottom.........what I do have is a sous vide immersion circulator. I got the water to 140°, put the jars in, set the sous vide for 185° for 30 minutes and walked off. I think on the next batch, I'll use just 1 cup of Truvia, to lower the sweetness. They had a bit of a bit, from the apple cider vinegar. I'm going to change it to 2 cups of apple cider and 1 cup of distilled white vinegar.

@seikibrian8641 5 лет назад

Since you don't want the water to boil, but you need at least 180° and ideally 185° for safety, I wonder if using a sous vide immersion heater would be a god idea for those of us who have one.

@klausmorch7089 5 лет назад

Absolutely!

@nesredna72 4 года назад

I did this worked great

@seikibrian8641 4 года назад

@@nesredna72 Good to hear. I need to give it a go. Sansaire pickles here I come.

@RandomVelocity 5 лет назад

Great video but you left out a couple of details. After you processed them did you leave them on the counter for 24 hours or put them in the fridge after they cooled a couple of hours. Also I’m assuming you would have to refrigerate after opening them if so how long do they last in the fridge? Although probably get eaten pretty quickly.

@dr.williammccreary586 2 года назад

What Are the answers to these questions?

@nicklepickle1587 5 лет назад

After seeing the review on the pot and lifter I came to see the video on the pickles. Looks like a great recipe. One clarification though: the first ridge is 1 inch, not 1/2 inch. I still like you, Dan. :)

@stephaniedews9764 5 лет назад

Bridget i been following you since you were in the Culinary Institute of America. Im so glad to finally see you again. God Bless

@dragonpearl11 4 года назад

Hi just wanna check, 1.once we done pack,how long we can this wet food ? 2.if once open the cover,shall we need to finished as fast we can or can keep it the balance food In half bottle for how long ? Expects ur briefing pls..thank you for ur video too

@lizzylue92 5 лет назад

I love Dan! He knows so much

@matthmatthmatth 5 лет назад

he is very arrogant.

@ElenaKretova204 4 года назад

No, he doesn't))))

@deborahscott1889 3 года назад

This kid should have his own show!

@davidbowser5534 4 года назад

I will be using my immersion circulator/sous vide to maintain the 185 degree temperature. I also use sous vide at 150F degrees for stabilizing the fruit pectins when making pie fillings.

@kingjames4886 5 лет назад

made em last year... and these look nothing like classic bread and butter pickles. this looks like someone dumped their jar of pickled banana peppers into their jar of pickles juice and all.

@bentleyr00d 5 лет назад

Love, love, love bread and butter pickles, so thanks for this. I've made my own keto friendly version in the past by adding Equal to jars of dill slices and leaving them to age in the fridge for a couple weeks. The real deal seems pretty easy.

@catfishm.1361 4 года назад

Looks good but I would rinse salt off. That’s why I don’t like sweet pickles from the store. Just to salty to be sweet pickles! Makes no sense to keep so much salt on them. They will keep if you hot water bath them. The cucumber soaked up enough salt already.

@yellowstone6818 4 года назад

What a hot mess this ended up being for me. Two pounds wasn't enough for 4 pints and after 2 batches I had over a quart of brine left with only 5 pints of pickles made. Just didn't work for me!

@roxannrose851 2 года назад

I have used this recipe several times. I can't stop eating them. This was my first canning project. So happy I found this recipe

@supercooled 4 года назад

If he wants it dry why not use a salad spinner? Can you use English cucumbers? I don’t mind seeds or having them split break or whatever.

@denisehanuschak7131 4 года назад

Yay! He doesn’t say “toomeric!”

@robertfrapples2472 4 года назад

Get a life.

@bigtruckbrad 3 года назад

Great pickle recipe! Substitute jalapeño for the red pepper and you get a delightful spicy bread and butter pickle of the gods.

@valeriepowell1736 4 года назад

I just have to ask Dan, why are you processing them for 1/2 and hour? they got to be mush even if you did salt them first?

@jackstrubbe7608 2 года назад

Review his reccommendations for lower temperature control.

@brianbarker2670 3 года назад

Good video, like the addition of the onion and red pepper. I've always thought you had to boil the lids to soften up the rubber seal?

@TheSpluton 3 года назад

that was probably done off camera

@TheDollyLady 2 года назад

Ball advises not to boil the lids since they changed the sealing compound a few years back. You can heat if you wish but don't boil anymore like we did in earlier days.

@waskito3443 6 месяцев назад

"you want to use new lids every single time" meanwhile I'm here sitting canning the same jar for the 50th time watching this.

@jklphoto 2 года назад

Excellent! I can use my Anova Sous Vide set to 185°, safer than boiling and don't need a special rack!

@theresasandralandreneau8859 2 года назад

I was looking for a bread and butter pickle recipe that used less sugar than the one I have, so I decided to try this one. I won't know about the taste because at this moment they are processing in the hot water bath! I can say that I had an excess of brine, more than double what I actually needed! I even weighed my cucumbers before and after slicing them! I'll definitely save the excess brine hoping that we make more pickling cucumbers!

@peggajordan5635 5 лет назад

Can't wait to make them! If only the Woodchuck and Bunny didn't eat the Kirby plants in the garden! Off to the Farmers Market. Any Dill Pickle recipes?

@GwenArlene8181 2 года назад

My mom used to make regular pickles, but my husband prefers this type. So, I'm going to make this recipe substitute the sugar using Monk Fruit. Thank you!

@josephkilleen7807 4 года назад

There's sumpin' bout that Bridget...I'd eat anything she served!

@rodmckenzie9089 3 года назад

I'm going to try this because my wife doesn't like bread and butter pickles but I do. Maybe she'll like this recipe if the pickles are crunchy and it's not too sweet. 😋

@travissimpson7061 2 года назад

It took me until I was 12 to even try pickles... now I have a great recipe for making my own❣️💕❤️💕💕💕💕

@MrSoundSeeker 5 лет назад

Dan I feel that you are doing a lot to be different from Chef John ;)

@payrolldepartment5678 3 года назад

At least he doesn't talk with that annoying voice like Chef John.

@amethystsamia 5 лет назад

Had no idea about the low temp canning method. My granny made bread & butter pickles and they were fantastic. No idea how she did it but they were amazing.

@maem9246 4 года назад

🥒[ America's Test Kitchen]🥒 " Thanks for sharing this recipe for Bread and Butter Pickles with your viewers. I like my bread and butter pickles as an accompanament to a plate of red beans and rice ! "

@mbf211 5 лет назад

Could these be made with those little Persian cucumbers?

@s.lusted7042 4 года назад

I made this recipe today. It was easy to do. I used the slicer for my Kitchen Aid Professional. I used my water bath canner but I have a glass top stove. I worry about the weight and so I use it on the BBQ. Works like a charm. I haven't tasted them yet though. I tasted them today and they are great!!

@Daynaleo1 5 лет назад

I have to make these. Almost every bread and butter pickle I have had I hated. Too sweet. Way too sweet. These sound delicious!

@mikeking7470 5 лет назад

I tried this and the pickles look great, )I believe in waiting a bit before trying) but trying to maintain a water bath canner below boiling on an electric range is next to impossible. The only thing that might make it work is a sous vide circulater.

@cut-- 4 года назад

next time you move buy a house with a gas range.. LUVYA ! :)

@mikeking7470 4 года назад

@@cut-- I've been in my house 30 years (give or take) but I might buy a gas range.

@thejourneygirlcooks8170 2 года назад

Please clarify the processing time. I have always and forever brought the water to a boil, lowered to simmer and processed forthe alloted time. You are saying the temp should be BELOW boiling?

@jessevox 4 года назад

This dude just keeps roasting that lady lmao. Too funny, and very informative. Thank you!

@fattyfat-fat6639 4 года назад

Can these be made by the fermentation method? Any advice?

@FrugalOverFifty 5 лет назад

My dad used to make bread and butter pickles. Love this.

@BoswelliaLuna8 3 года назад

What if you don’t can these? How long will they last in the fridge in a mason jar?

@artmakersworlds 2 года назад

Went to copy the recipe only to be FORCED to sign up to some website I DO NOT NEED TO BE SIGNED UP FOR.... just to read the damn list of ingredients? HELL NO! GET RID OF THAT. No shortage of FREE NO NAG RECIPES out there. I will find it elsewhere. BTW... made pickles before, RINSING OFF THE SALT IS A GOOD IDEA.

@aminulhassanbtcl 2 года назад

Thanks for the video, but He has lot of utensils, basic principle is easy though.

@normanwyatt8761 Месяц назад

I've been wanting to make my own pickles with and without Vinegar, but all I had to see was the word BOTULISM and now I'm not even going to atttempt it. I know that fermenting your cukes can cause BOTULISM, but vinegar wouldn't let that happen. Now, Dan is sterilizing everything even though he's using Vinegar. I give up 'cause my Mom made half-sours in a big metal pot, ( No vinegar ) and just put a plate on top to keep the dukes under the brine and then covered the pot with a piece of cheesecloth.... Great pickles and no body ever got sick. I'm so discouraged.

@drewsquickfix 4 года назад

Good video but I feel like I'm watching an infomercial for some reason. Not everyone has a jar container holder though unless you make lots of pickes

@kingjae1498 Год назад

Yall outta pocket....why yall forcing them cucumbers to be depressed....let them be great....life in a nutshell....ppl see what u are then try to change it to their liking....cucumbers wasn't bothering nobody then here yall come..."you know you would make great pickles"

@slomo1716 2 года назад

Wonderful recipe BUT you neglected to tell us HOW DID THESE PICKLES GET THE NAME "BREAD and BUTTER" PICKLES. WHERE'S THE RECIPE????

@andrewkowalewski7380 Год назад

Can you give the mass of the pickling salt? The recipe only gives volume. I buy Ball pickling salt just for this recipe, and its pretty fine. You say I can swap out kosher salt, but that is a much larger grain size. If you would just say "Two tablespoons or X grams" it would be really helpful for swapping out the same amount by weight of kosher salt. The written recipe from your website does not have it either. I suspect pickling salt only exists for precise measuring before everyone had a scale at home.

@kwucmp Год назад

This was very informative..my first time doing any canning..didn't know about the lid tight lness...Ops I hope my dill pickels are sealed..I just screwd them lids on tight going into the bath.

@chernobylsurvivr 2 года назад

You can also add bay leaves or tea bags that release tannins they help keep the pickles crisp as well

@SerialSpinner-ss Год назад

Or a grape leaf

@rodleyeriffe9149 7 месяцев назад

This is the basic recipe. You can make it your own. I have to buy cukes from the grocery. The type they used are expensive. The long english cukes work very nicely. Instead of red bell I like some spice so I use green chiles or dry pepper flakes (Flatiron pepper co.). Hot n sweet... 😋

@WsFood 3 года назад

It'd be nice to make pickles and eat meat.👍👭

@allwaysareup 3 года назад

Great video, waste of good cukes. B&B is just trash that hasn't found it's can yet. Like bottled water I will never understand why people make these things.

@Cladman3001 5 лет назад

So what do you think about pure salt brine pickling and all done at room temperature. To control the crispness use a bay leaf or three. Tum for color. Always crisp!

@garyfrost8166 2 года назад

Does the bay leaf change the flavor of pickles.

@justinyoung4826 Год назад

I used some brine from an empty jar of pickles and just packed cucumbers into and left it in the frig for 2 weeks and they were just as good as the first batch for what's called an ice box pickle

@cindyjohnson5242 Год назад

The video went to commercial before you added onions. I never saw the quality of onions and it's notin the transcript. Also I have liquid calcium Chloride. Can that be used in place of the powder?

@dougprentice1363 3 года назад

You don't have to sanitize lids? I wish ball never changed the seal material. Who care if it's pba free? Seal doesn't come in contact with food. I wish ball would post on thier website what changes to the process are needed with new lids vs the old ball book that was fantastic using original lids.

@jocarson5310 3 года назад

Are these shelf stable, or should they be refrigerated?

@nuggetwagon 9 дней назад

As someone who makes different kinds of pickles virtually weekly, you can’t take off too much of that blossom or stem end. Losing those tough-skinned ends really affects the long term texture of the fruit.

@Twitty00700 5 лет назад

Not a fan of bread and butter pickles but I’m willing to try this recipe if the pickles turn out not as sweet as store bought pickles. Thanks for the recipe.

@ryeckley7267 5 лет назад

Bread and butter pickles is like cheating on the dill pickle, you just got to do it sometimes.

@markasprey797 Месяц назад

I don't understand why you pour off water from the cucumbers but you add water to the vinegar seems like a waisted step. Just leave the water with the cucumbers and don't add any to the brine.

@kenhetro6742 2 месяца назад

The first year I made these I followed the recipe completely, the next year I lowered the vinegar to 2 cups instead of three and everyone in my family agreed that they tasted so much better. Three cups of vinegar for that amount of pickles is far too much vinegar, it makes them much to strong tasting.

@curiouscat4377 Месяц назад

180f is not boiling point. So the water won’t be boiling when it is processing. Am I understanding the directions correctly?

@mestresabio 2 месяца назад

I tried this recipe and it was disgustingly sweet. Next time I'll cut the sugar in half

@KmanSweden 5 лет назад

I think I've seen this before?? or did you just repeat parts like the tongs to pick up the jars with?

@SheShe45789 2 месяца назад

Hello thanks for making this seem so easy. I'm going to invest in the Canning Jar Gripper (lifter?) to be safe and try this in a few days.

@chuckbailey6835 5 лет назад

Well it's a good thing he's a chief and not a woodworker that 1/6 of an inch looked more like 3/8 or better but the pickles look good I think I'll try this recipe

@jimwiddop8580 2 года назад

Hey Chuck Bailey it's a good thing u do not teach spelling Dan is a CHEF

@deeb7808 Год назад

Do you have to do anything different if you want to use quart jars instead of pint jars? Would the time in the water bath be different??

@ljd1031 5 лет назад

Pickle crisp is calcium chloride in case you are wondering

@ryanscott2707 5 лет назад

is calcium chloride a chemical?

@MrMcGillicuddy 5 лет назад

You can use fresh grape leaves or horseradish leaves to serve the same purpose. Just roll up a leaf and jam it on the bottom of the jar and pile cukes on top. Keeps them nice and crisp even when doing fermented pickles