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
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💖💕
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. 🌻 💜 🥒 🌷 🌼 🌹
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!
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.
@@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).
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!
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.
@@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.
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!
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😊
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!!
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 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
@@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.
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.
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
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.
I LOVE really GOOD bread'n'butter pickles. My grandmother made the best ones, but I have no idea what her recipe was so I keep searching for one I like. I'm going to try these....when these two started to take that first bite, my mouth began to water! and I could hear the crunch. Yum. Another secret to crisp pickles like these is to be mindful of the thickness. Not too thick but not too thin, either. And I've never known bread'n'butters to have anything other than cukes and onions in them.
This is a great video, thanks. I’m only just beginning to start pickling, and have never tried the hot water canning method, but will give it a go in a couple of months when our veggies are ready. Great videos ATK.
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.)
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.
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.
It looks simple and easy. When i was young my grandmother made cauliflour & watermelin rinds in pickles. Look in used book stores for old recipe cookbooks that might be helpfull in digging up older recipes. Maybe there might be canning clubs out there that share helpful hints.
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.
This is a great recipe. I can sum this morning just bought a few cucumbers at the store and used your recipe. This is the third time I've made these and they are wonderful.
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.
If one is growing their own cukes and the ripening time varies Edna Lewis discusses how on her family farm the cukes were put into a wine barrel, covered with water and layers of grape leaves until the family was ready to pickle. The tannins in the leaves help keep the cukes crisp until canning day.
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!
I like making refrigerator ones. They are so easy and ready o eat in a week or so for several months. Also you can use any cucumber you have, just need to be fresh! I use Richmond green apple or Armenian because I grow them.
I had a great time making 4 pints of pickles from the cukes in my garden. Thanks for posting such a great video. Easy to follow, take notes, and replay important parts. ??🤔I have leftover "Brine", can I save and use later or should I discard🤔??
In response to an early question in this video I made pickles twice this week, fermented dills, and pickled bite size sausages. Both for the first time. For some reason it's hard to find garlic dill pickles in this part of Iowa.
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!
Thanks for come to CZcams I am your fan since you guys start on cooks country and American test kitchen I have a cuestion can I subtitute sugar for Splenda
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
You should leave your recipes to a fellow pickler/canner! That's valuable information :)
I’d love your recipe Miss Lorie! The ones that are tried and true and dear to our hearts always taste best! 💕
Why not leave it here and pass it on to thousands of people?
Please share with me
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💖💕
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. 🌻 💜 🥒 🌷 🌼 🌹
D Hoosier wow, I didn’t even get to have my grandmother past about 6 or 7 years old. You are a lucky person.
Trying your great grandmother's tip! Thanks for sharing. :-)
@@bigskythrifts
I know you will love them.
👍🏻
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.
I hope each of you will let me know how you think about the overall flavor, etc.
😃 🥒🥒🥒
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!
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.
@@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).
That’s a damn salad!
I love pickled radishes!! Especially with tuna salad sandwiches or any other salad sandwich
My dad use to make pickles. Unfortunately, he never passed down the recipe.
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!
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.
Q
@@carowells1607 I think the butter protected the bread from the moisture of the pickles.
Peanut butter pickles I had
@@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.
I want to see more Dan. He's so much fun and does am awesome job explaining a recipe.
Please more canning recipes! Mouth is just watering, can’t wait to try. Blessings
Can't get enough of Dan and pickles!
Thanks for the tip on cutting off the ends to halt enzymatic reactions. 👍
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!
Dan needs his own cooking show!! 🥰🥰👍
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😊
It's the temp plus duration that matter.
Wow, I have been canning on my own for over 52 years and you taught me a LOT!
Yumm! My grandmother made pickles every summer when I was a kid.
I've got pickling cucumbers planted, can't wait for them to be ready for harvest.
Curious, ..... What's the difference in the standard cucumbers, & the in 'pickling' cucumbers?? I want to grow some!! Thank ya' so much! 🥒🥒🥒🥒🥒🥒🥒
@@mddell58 Certain breeds of cukes just taste better & hold up better when pickled. You can can any cucumber..but your end product may suffer.
jajaja jajaja
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
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!!
I love the recipes on CZcams! Thank you for posting them!
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.
So... what's the safe ratio?
@@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
@@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.
That's silly! I can dill pickles without sugar. As long as there is regular 5% vinegar in there it would be fine!
@@katypye745 thank you for this detailed recipe ❤️
Bridget i been following you since you were in the Culinary Institute of America. Im so glad to finally see you again. God Bless
I love Dan! He knows so much
he is very arrogant.
No, he doesn't))))
Thank you for sharing the ratios of the ingredients which is very important. Amazing tutorial.
Such a great, easy, and tasty recipe. Thanks guys!
I have used this recipe three times. It is wonderful. Thank you
I love them! Must make more!
I'm going to make these NOW , they look really good! thank you!
Awesome video! Step by step…so easy to follow! Thanks, God bless!
Yum yum yummy I am going to have to try this
Absolutely beautiful and very easy to make.
Thank you for sharing this
I love Bread and Butter Pickles. Thank you for sharing.
I love America's Test Kitchen!!!
This kid should have his own show!
This was amazing. Shared on our B&B's FB page. Love it!
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.
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
Absolutely the Best! Thank you!
They are my favorites, and I love them on a tuna sandwich
Definitely going to try this!
Yup- this is the best! Well created.
I have made these several times since watching this episode. Everyone loves them! So many requests from friends and family for more.
Thank you for this remark because this recipe looks easy enough for a beginner and I want to try it.
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.
@@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
How many onions did you use?
@@meghanmorgavan596 Maybe add more water. Dill pickles have half water and half vinegar
I have made bread and butter pickles years ago but I am going to try this recipe!
I LOVE really GOOD bread'n'butter pickles. My grandmother made the best ones, but I have no idea what her recipe was so I keep searching for one I like. I'm going to try these....when these two started to take that first bite, my mouth began to water! and I could hear the crunch. Yum. Another secret to crisp pickles like these is to be mindful of the thickness. Not too thick but not too thin, either. And I've never known bread'n'butters to have anything other than cukes and onions in them.
Yummy pickles ,love their color n crispy crunchy 👍🏼
This is a great video, thanks. I’m only just beginning to start pickling, and have never tried the hot water canning method, but will give it a go in a couple of months when our veggies are ready. Great videos ATK.
This is the best cooking show on T.V. My DVR is set to record the series.
Brilliant! Dill pickles too, please!
Excellent 👍 Recipe. Thank you.
Yum. Better than mom used to make. Easy!
Looks great.Going to make these
I've made those pickles!!! I was so proud! Tried dill but that's toooooo much work for me! ❤️❤️👍
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.)
I love bread and butter pickles great thank you
Thanks for this recipe. I love bread and butter pickles 😋
I must try this recipe!
Great recipe Thanks for sharing 😊
Love these Videos, Thanks
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.
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.
I have got to try this.
Waiting for my pickles to grow so I can make mine. Great ideas TY.
Thanks for the recipe
Thank you. Sounds yummy 😋
Thank you I gotta try this
Damn Daniel! Back at it again with the great recipes.
Thank you so much
I will try it
Can't wait to try them.
I love pickled vegetables. This is probably one of the best recipes I've seen from ATK.
Pickled veggies, like with Latin food, is totally different.
It looks simple and easy. When i was young my grandmother made cauliflour & watermelin rinds in pickles. Look in used book stores for old recipe cookbooks that might be helpfull in digging up older recipes. Maybe there might be canning clubs out there that share helpful hints.
Thank you for the information
I love this young man.
My dad used to make bread and butter pickles. Love this.
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.
My Grandmother made Chow Chow too!! ;)
Brilliant!!!
Great video. Well worth watching
These are amazing guys! 😍
Looks great...I'm going to try these...thanks for the science-based recipe !
Thanks for sharing recipe / video. Can you please do one on full pickles.
This is the best I have tried!
This is a great recipe. I can sum this morning just bought a few cucumbers at the store and used your recipe. This is the third time I've made these and they are wonderful.
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.
Omigosh I could never do this. I would be too nervous. They look so so so yummy!!
It took me until I was 12 to even try pickles... now I have a great recipe for making my own❣️💕❤️💕💕💕💕
This dude just keeps roasting that lady lmao. Too funny, and very informative. Thank you!
Great love it
Very simple and tasty pickles, and it is cucumber season...
If one is growing their own cukes and the ripening time varies Edna Lewis discusses how on her family farm the cukes were put into a wine barrel, covered with water and layers of grape leaves until the family was ready to pickle. The tannins in the leaves help keep the cukes crisp until canning day.
Looks great
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!
Great episode!
Fantastic
bread and butter pickles...YUM!!
Legendary!
Dan is the man!
I like making refrigerator ones. They are so easy and ready o eat in a week or so for several months. Also you can use any cucumber you have, just need to be fresh! I use Richmond green apple or Armenian because I grow them.
Trying this tomorrow.
More DAN!
I had a great time making 4 pints of pickles from the cukes in my garden. Thanks for posting such a great video. Easy to follow, take notes, and replay important parts. ??🤔I have leftover "Brine", can I save and use later or should I discard🤔??
Making my second batch today. The first were delicious.
How long do these keep in the pantry?
I’m tempted to try this. I don’t have most of the equipment though
I found one source that uses a good, thick towel in the bottom of the pot instead of a rack.
In response to an early question in this video I made pickles twice this week, fermented dills, and pickled bite size sausages. Both for the first time. For some reason it's hard to find garlic dill pickles in this part of Iowa.
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!
Thanks for come to CZcams I am your fan since you guys start on cooks country and American test kitchen I have a cuestion can I subtitute sugar for Splenda