Crisp Bread & Butter Pickles
Yield
8 pintsPrep
3 hrsCook
10 minReady
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | quarts |
cucumbers
thinly sliced |
*
|
| 8 | medium |
onions
peeled, thinly sliced |
|
| ½ | cup |
pickling salt
|
*
|
| 5 | cups |
sugar
|
|
| 1 ½ | teaspoons |
turmeric
|
|
| 1 | teaspoon |
celery seeds
|
|
| 2 | tablespoons |
mustard seeds
|
|
| 5 | cups |
apple cider vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | quarts |
cucumbers
thinly sliced |
*
|
| 8 | medium |
onions
peeled, thinly sliced |
|
| 118 | ml |
pickling salt
|
*
|
| 1.2 | l |
sugar
|
|
| 7.5 | ml |
turmeric
|
|
| 5 | ml |
celery seeds
|
|
| 3E+1 | ml |
mustard seeds
|
|
| 1.2 | l |
apple 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.
