What is the difference between dill pickles and bread and butter pickles

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Easy Quick Pickles. Garlic Dill Pickles. Sweet Garlic Dill Quick Pickles. Bread and butter pickles top your Big Mac and a host of other fast food burgers, but are just as versatile as their dill brethren. Fry them for your fair food fix or add them to your toast for a Southern-style brunch. If bread and butter pickles are Kendall, then gherkins are North West. Native to North America, this type of pickle refers to ones made from miniature cucumbers measuring at most 3 inches long.

Gherkins can be pickled in any of the aforementioned styles, making them flavor chameleons. However, if we want to be pickle connoisseurs, a distinction must be made: a gherkin is a pickle, but a small pickle is not always a gherkin, based on its origins.

Basically, both belong to the same gourd family, but are from different cultivar groups which is horticulture speak for "different branches of the same family tree". Gherkins are often referred to as condiment vegetables, meaning they're added to sauces for an extra punch of flavor.

Try this mayonnaise or tartare sauce to see them shine. The notes and recipe are Linda Lou's original post. You drain off the water each day, boil fresh water, and pour over the cucumbers.

Let sit a while to cool down before you cover them up. On the 5th day, drain off all the water. Cut cucumbers into chunks. Make the syrup, pour over the cut up cucumbers. Then, each day for 3 more days, pour off the syrup, bring syrup with the spice bag to a boil and pour back over the chunks of cucumbers.

On the 4th day of the syrup, drain off, boil, pack pickles into jars, pour over the hot syrup, seal jars, and process in the BWB. Linda Lou: In this recipe of yours, when do you add the pickle crisp, and how much?

Do you remember how many pints or quarts you filled with this recipe? I've often noticed that I end up with more brine than I need. This looks like a wonderful recipe and I, too, love sweet pickle chunks with my tuna sandwiches and salads! We're watching all of our trees finishing their blossoming, and look forward to the start of cherries in mid-July. Where we live here on the Olympic Peninsula of Washington state across the water from Victoria, British Columbia the weather doesn't always cooperate with enough heat for tomatoes or cucumbers, but we're trying anyway.

Here is a link that might be useful: Linda Lou's Sweet Pickles. Simply follow the directions on the Picklle Crisp box as mentioned. Most everyting I wrote about in my inital reply has just been repeated by another poster Carol. My last use of Pickle Crisp was in my very difficult to can pepperoncini. The jar I opened last night was dated , and was still as crisp as the ones you buy in stores. Same with sweet cherry peppers, although it was the first time I used Splenda which made them a bit too sweet.

Ken, thanks for explaining the differences. And I have 30 more cukes that I am trying to decide on what recipe to use next. Carol- Your description of "candied cucumber" is accurate. I'm using a cornichon-type cuke we decided to try growing this year. It's burpless and seedless, but doesn't seem to soften during the pickling. At least not with Linda Lou's recipe. Very productive vine keeps me in good supply. We've already eaten some fresh cukes, discarded some overgrown cukes, and as I mentioned I have 30 more fruits ready for next batch of pickles from only 4 plants that we started from seed late this season Zone 5 we usually plant Memorial Day weekend, but we didn't until second week of June!

By way of comparison, Kirby cukes started in our garden at the same time are just starting to be ready, but only a couple at a time. The Straight 8's are showing only one small fruit that's far from harvest-ready. Last year growing Kirby's Usually needed to harvest for at least 3 intervals to have enough, but often lost some to spoilage in the refrigerator while trying to accumulate enough to pickle. No problems this year! Harvesting enough is a breeze with "Cool Breeze.

Thanks Ken, Carol, Linda and others for all your expert advice. I've read through many of the discussion threads that you've posted on. Usually a 'burpless' variety isnt really good for pickles as it lacks a necessary 'charateristic', usually found in regular pickling cukes.

I think it also reduces the crispness after a few months. I pick more than 30 cukes per day. If I miss that one hiding and its there two more days is huge. I use soaker hoses as they help to get plenty of water to the plants. Right now, I am seeing traces of white powdery mildew on lower leaves. I have to spray with Serenade to keep it from spreading. I was very impressed with Serenade fungicide last year.

If I wanted cornicons, I could pick a bunch ofr my cukes just after the blossom dies out. Then they are only about inches long. Once pickled, no 'burpless' would be evident, in any cuke. When we bought the seeds, I hadn't realized that "Cool Breeze" is considered a burpless, seedless variety. I selected it because it was described as having fruits that set early, a French cornichon type gherkin that was pickling size, also great in salads, and best when picked " long.

Since I knew I was going to want to make Linda's recipe again, I thought Linda Lou's recipe or a variation of it might do well with this cuke if I wanted to try to make gherkins or maybe small whole sweet pickles. I became concerned, because I remember having read one of your postings, Ken, where you mentioned that burpless don't make good pickles.

I just hope this batch is an exception. They seemed crunchy enough before processing. No hollow centers, no shrivelling either. Good thing I put a bit of Pickle Crisp into each jar before sealing! These burpless might otherwise get soft sooner than the other cuke varieties and our bottles don't tend to get consumed all that fast. What kind of pickle does McDonald's use? What kind of pickles do diners use?

New Pickles. Hamburger Dill Chips. Come on, admit it -- you've eaten a few of these right out of the jar. Pickles are a sour food.

Kool-Aid Pickles. Yeah, guys. What kind of vinegar do you use for pickles? What do you eat with sweet pickles? Use it to make zingy Bloody Marys and martinis. Make tiny pickle sandwiches with potato chips. Chop them up into a big pickle salad.

Pair them with peanut butter. Marinate chicken in leftover pickle brine. What is the difference between dill pickles and bread and butter pickles? The recipes for both bread and butter and dill pickles use vinegar, salt, mustard seed, onions and turmeric. Bread and butter pickles add sugar to give them their sweet taste, while dill pickles add dill weed, peppercorns, and, if they are kosher dill pickles, garlic to give them their familiar robust flavor.