Crisp Bread and Butter Pickles

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Time to Prepare this Recipe 3 hours Prep: 3 hours Cook: 10 minutes
Calories Per Serving and Nutrition Information 1148 calories per serving view nutrition facts
# of servings this recipe makes 8 pints suggest servings
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Ingredients

4 quarts cucumber thinly sliced
8 medium onion peeled, thinly sliced
1/2 cup pickling salt
5 cups sugar
1 1/2 teaspoons turmeric
1 teaspoon celery seeds
2 tablespoons mustard seed
5 cups cider vinegar

Directions

Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours.

Drain thoroughly and put the vegetables in a large kettle.

Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil.

Pack the pickles into hot jars and seal.

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Nutrition Facts

Serving Size 776g
Amount per Serving
Calories 1148 2% of calories from fat
% Daily Value*
Total Fat 2.0g3%
 Saturated Fat 0.0g1%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 25mg1%
Total Carbohydrate 276.0g92%
 Dietary Fiber 5.0g19%
 Sugars 261.0g
Protein 4.0g8%
Vitamin A 0%  Vitamin C 28%
Calcium 11%  Iron 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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