Easy “almost canned” Bread and Butter pickles

I have cucumbers coming out of my garden faster than I can eat them! Here's how I enjoy them all year and get a jump start on what's going in the Christmas baskets this year. The Thyme and Allspice are unconventional ingredients that add a unique taste. This recipe makes 9 pints but you can definitely adjust the ratios for smaller quantities. The longer they sit, the better they taste. Plan to fix ahead of time (like a week or two ahead) and store in the fridge until you are ready to serve. I make huge batches and then when the picnic/cookout invites come, I'm ready.

1.5 net carbs/half cupRecipe adapted from www.whiteonricecouple.com**Love this recipe!

Love them on a bologna sandwich

Yummy

Bread and butter pickles are thought of as old fashioned but whatever fashion they may be, they are delicious! Hope you enjoy them (:

I literally discovered how wonderful these squash pickles are accidently. I had run short on cucumbers and wanted to use up all my pickling liquid and spices. So yellow squash it was, and continues to be a favorite every year.

The brown sugar gives these B&B's a bold flavor and the red pepper gives them a nice little kick. They have a good flavor as soon as they are cooled but the flavors will deepen if allowed to sit for 24 hours. I am told they will keep for about a month in the refrigerator, but I have never had a jar that lasted that long.

One of my family's favorites. When I was a kid I remember picking strawberries in the fields and at lunch with would have these sandwiches. It was the first sandwich I remember eating. I should have been around 4 years old.

Great appetizer while cooking on the grill.

Great for a lonely night night with a friend pair with a glass of wine and good conversation or add to a pasta dish or lasagna as sides and make a full meal!

The pickled cucumber that a mother of one of my child's schoolmates brings to potlucks was delicious, I asked her for the recipe. This is a modified version of hers.Even if the cucumber softens, they are tastier after 3 to 4 days. For easy to make amount. Recipe by Yappy pakupaku

Late night here. Remembered a recipe in Sarah Kramer's 'La Dolce Vegan' (seriously, buy it!) but forgot they were fried, and baked mine instead. I also had to change them up to use what I had to hand. Still vegan. Still Rock'nRoll. These just might blow your mind! :-p

No vinegar just water and salt. You can put anything in to pickle, okra, cucumber, any thing out of the garden rhe more fresh the more crisp.

The cucumber dish served at a certain chain restaurant was delicious, so I tried to recreate it at home.Adjust the amount of salt to taste. It should be on the salty side if serving as pickles, and less salty if serving as a drinking appetizer. Be sure to taste and adjust the seasoning. The kombu tea is optional, but I highly suggest it. For 2 servings. Recipe by smooth

This recipe is simple and tastes so good. You can make hamburger style pickles, whole pickles, or spears. This recipe is a brine that can be used for all shapes of pickles! Change it up a bit with different kinds of ingredients to your liking. I will be using garlic, pepper corn, and dill weed for this recipe. Canned pickles will have a shelf life of a couple of years. There's nothing more satisfying than canning veggies straight out of your garden. Enjoy, and please like and follow for future recipes from DeDee!

I've been making pickles this way for 10 years. It's great to be able bite into a sour pickle whenever you feel like it. Most recipes call for an equal amount of water and vinegar, but if you use straight vinegar, these pickles will keep for over a year. Great to stock in the fridge for tartar sauce or whenever else you need them.If the top part is exposed, as shown in the photo, cover with plastic wrap to keep air from getting in. I used mini-cucumbers because I didn't feel like cutting them. You can sterilize the cucumbers with boiling water before pickling. When I use 100% vinegar, I omit this step. Recipe by kebeibiko

Easy from-scratch pickles. No canner required. If you're not a fan of garlic, you can omit it for regular dill pickles.

Latest picking adventure, came out great!

This was my first time making homemade pickles, as we grew a decent amount of cucumbers this year in our backyard garden! I looked through alot of recipes before I decided what I wanted to do and this is a combination of a few different recipes. Depending on what size jars you have, what size and how many pickles, and how flavorful you want them you may need to adjust the amounts accordingly. You can also reuse your brine for more pickling! 👏#onerecipeonetree #mycookbook #pickles #diy #sweetpickles #pickledcucumbers #pickledtomatoes

Commercially made pickles are too sweet or just not to my taste, so I decided to make my own.Crack the peppercorns roughly. Add some ground black pepper too if you have it.Add the red chili peppers to taste. The pickles are still delicious without them. Recipe by Rarumu

This recipe comes from a lady I work with her name is Crystal she has shared these quickles many times

First time I heard of these, I was like, no way. So I made a batch, I've been hooked ever since. Simple to make, pretty quick, what's not to like. These are good, straight up, on a sandwich, in a salad, even on top of eggs. The best part, go ahead, get those hard avocados in the store, that's what you want for this. If you think it has to sit out for a couple days to ripen, that's the perfect texture for this.

When you don’t know what to do with celery sitting in the fridge, this is a great way to consume quickly. This is a slight modified recipe from Japanese Cookpad. Easy and tastes great!

It's too much trouble for me to rub the vegetables with salt and wait hours until they are ready, so I just used the microwave.I make this with a mixture of rice vinegar and apple vinegar. Try it with whatever vinegar you'd like.The vegetables cook in the microwave, so there's no need to rub them with salt first.It will keep for a while if you make sure that the vegetables stay soaked in the liquid. Recipe by Wanko mama

You get something delicious from a restaurant, and it's to your liking. You go there order it, " oh we're sorry sir we no longer carry it, or we're out of it". Nope forget the restaurants. Surprise yourself and other just make it. Well that's exactly what I did!!!!

From middle school to high school, I would often visit a Protestant church.I recently recalled how the pastor of the church would always serve these pickles during meals, and taught me how to make them.While they are on the sweet side, they taste almost exactly as I remembered.Try it during the summer when you need a way to consume your stock of cucumbers.If you drain the cucumbers after brining, use less seasonings overall.This recipe makes a sweet pickle, so adjust to taste.You could also use powdered white pepper, but in that case, reduce it to about 1 teaspoon.They will last in the refrigerator for up to a week. Recipe by Jikana

I wanted to make some easy pickles from a cucumber that I could put on hamburgers. Since you can make it with a microwave and it takes only a little bit of seasoning, take note of this recipe.Please be careful, since it can boil over! Please mix well and heat in the microwave until the cucumber's color changes to how it looks in the picture. Please apply the wrap tightly like a lid, to seal out as much air as possible over the cucumber. Recipe by Macchii shokudou

I have been using this recipe for a long time. It is very easy to adjust to your own taste and you can use any vegies you prefer. This amount here makes about 3 pint jars of pickle. Good for cheese and crackers, sandwhich spread and goes great with corned beef. In this recipe I used cauliflower, zucchini, red and green pepper/capsicum, celery and onion.

My granddaughters love the pickled cucumbers that I make. So I have to keep the supplies going year round. These here have raisins now, they should plump back up with a bit of sweet tangy flavor.