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Old 07-18-2003, 12:04 PM   #1
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Fast and Easy Bread and Butter Pickles

I made one batch of these this morning.........they are soooo
wonderful and sssssssoooooooo easy...and no canning allowed.

2 cups sliced cukes with peels
1 medium onion, sliced
1 cup Splenda or other sweetner
1/2 cup white vinegar
1 teaspoon coarse salt
1/2 teaspoon yellow mustard seeds
1/4 teaspoon celery seeds
1/4 teaspoon tumeric

Place cukes and onions in a 2 quart micro safe bowl or casserole.
Mix Splenda and other ingredients in a small bowl, stirring to
combine. Pour this over the cukes and microwave uncovered
for 8 minutes. Stir two or three times during the cooking
process. Let pickles cool and pour into a plastic bowl with
a lid. Refrigerate....will keep for two weeks.
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Old 07-18-2003, 01:01 PM   #2
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thanks I will try them this weekend

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Old 07-18-2003, 03:26 PM   #3
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No kidding..Lesley. These are FANTASTIC. I left out the onion
this time, but they are so much better than the store bought ones...Let me know..
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Old 07-19-2003, 05:57 AM   #4
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CarolynF
Thank you VERY much for posting this recipe. I have been hoping for bread and butter pickles since I started Atkins. I got the recipe to convert dill pickles to sweet from the recipe room and there's no way that one can tell that they were originally dill. Then someone posted once that you could buy Mt. Olive pickles but, of course, it looks like they can only be found east of the Mississippi. I will definitely use this recipe.
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Old 07-19-2003, 07:40 AM   #5
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Kirkwood Sharon,

I live in Dallas, TX and I buy Mt. Olive "no sugar added" pickles at my local Albertson's grocery store.

The pickles are GREAT !!!! I buy Bread and Butter pickles, Jerkins, and Relish.

Here is their Toll-free #. Maybe you could call them and ask if the pickles are sold anywhere near you. I recently called the number just to tell them THANKS for making these wonderful pickles.

By the way, they are sweetened with SPLENDA !!!

Mt. Olive toll free number: 1-800-672-5041.

Hope this helps.
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Old 07-19-2003, 11:58 PM   #6
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Hi,

I live in Arlington, Tx and find the sugar free Mt. Olive pickles at my Kroger store. They are wonderful!
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Old 04-26-2014, 10:34 AM   #7
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Bumping for pickle season..
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Old 04-26-2014, 12:31 PM   #8
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Bumping for pickle season..
Pickle season???
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Old 04-26-2014, 01:20 PM   #9
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So ya think these could be canned? DH and I were just talking about BnB pickles - I cannot find the Mt. Olive SF ones any more around here. They have their regular pickles but no SF!
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Old 04-27-2014, 12:39 PM   #10
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I am betting they can be canned. You might compare a regular b an b canned pickle recipe to this in case some magic preserving ingredient is missing.

My dh loves the B and B spears. I need to try the spears with this recipe.
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Old 05-06-2014, 05:56 PM   #11
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I made these today to see if we will like them. They're chillin' in the fridge right now but I'm pretty sure we will be very happy with them!

I had those small cucumbers from Costco, so instead of slicing them crosswise, I just halved them lengthwise.

We'll try them tomorrow. If they're as good as I think they'll be, then I'll make up another batch and can them. I saw several sugarfree canning recipes for them that are very similar to this recipe.

The only changes I made - a pinch each of ground allspice and cloves, as several of the other recipes called for those spices in addition to the ones listed here.

Will give a verdict tomorrow! Carolyn, thanks for posting this one.
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Old 05-07-2014, 05:30 AM   #12
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Oh, Char. I do like that additional spice idea. It gives them "depth" as they say on The Food Network.

Just a quick comment. Dh liked them, but I used regular dukes instead of pickling cukes. Mine were a bit soft, while the pickling cukes are firmer. Or, maybe the smaller cukes would be a bit firmer, too.
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Old 05-07-2014, 07:33 AM   #13
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I'll let you know, Carolyn - I just packed some in DH's lunch and told him I'd look forward to his opinion on them!
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Old 05-07-2014, 11:22 AM   #14
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Me, too!!
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Old 05-07-2014, 12:42 PM   #15
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Verdict is in - he said they're really good!

I can see that we'll be steam canning some of these in the near future. Thanks again, Carolyn!
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Old 05-09-2014, 09:19 AM   #16
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If you do can these I would suggest packing them in the jars raw with the pickling liquid, then letting the water bath do the cooking and canning all at the same time. Otherwise they will be overcooked and be limp instead of crisp.
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Old 05-09-2014, 09:34 AM   #17
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I'm a bit afraid to do that without salting and letting them sit to extract the liquid - which is a possibility, but takes an extra hour or so!

I'm thinking if you raw-packed the cukes and then poured the vinegar solution on them, that it would draw liquid from the cukes and may dilute the acidity of the vinegar to the point where it's not safe any longer? Maybe I'm just overthinking it - what do you think, Gwen?
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Old 05-09-2014, 10:56 AM   #18
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My mother used to salt her cukes and cover them in ice and let them sit overnight. She rinsed them then packed them in the jars raw. She boiled her pickling liquid for 4 or 5 minutes to develop the flavor then let it cool enough not to crack the jars when she poued it over the cukes. She then water bathed the jars for 10 minutes.

I have an extra frig in my garage so I just make refrigorator pickles and store them in the bottom of the frig.

To tell you the truth I never really gave it much thought as to why she did the extra step of salting them before canning them but that makes sense.
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Old 05-09-2014, 01:25 PM   #19
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OK, thanks, I think that's the ticket if you're going to can them. Either cook first in the MW like the recipe Carolyn posted, OR salt/rinse/dry before packing. I'll have to try both ways and see how they turn out!
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Old 05-10-2014, 06:15 AM   #20
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You are welcome, Char. Thanks for chiming in CL.
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Old 05-10-2014, 06:52 PM   #21
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Old 05-18-2014, 10:14 AM   #22
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Year before last when I had about 400 (no kidding) cucumbers from my five plants, I made 26 quart jars of pickles, using the old 14-day pickle recipe. I made half of them with sugar for family and half with a combination of splenda, erythritol, and xylitol. I canned them and used them for about a year and a half. Boy were they terrific! But so much work, as every day they needed some part of the process done--salting and layering, rinsing and soaking with lime, etc.

I am going to try these bread and butter pickles--if they are really good, I'll do a jar at a time once a week, and not bother with two weeks of heavy lifting!
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Old 05-18-2014, 10:38 AM   #23
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That's where I am, Diana. Except I'm not growing cucumbers so no worries of too much at once!

Gonna make my second batch today and just keep in fridge. DH loves these and we both agree that we like the small cukes, halved lengthwise, even better than slices.
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Old 05-18-2014, 10:40 AM   #24
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Pickle season???
Pickle season = when all the cukes you've been growing are ripe at once and you need to can them up!
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Old 05-22-2014, 04:57 AM   #25
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Pickle season = when all the cukes you've been growing are ripe at once and you need to can them up!

Yup and when you go to Walmart and you forget to lock your car and find cukes in your front seat!
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Old 05-22-2014, 10:02 AM   #26
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Yup and when you go to Walmart and you forget to lock your car and find cukes in your front seat!
LOL! Now that's funny!

Made a double batch of these the other day and DH is already talking about making MORE - I think he's afraid we'll run out!
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