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Crisp Bread & Butter Pickles

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Submitted by JulieS

YIELD

8 pints

PREP

3 hrs

COOK

10 min

READY

3 hrs

Ingredients

4 4
QUARTS QUARTS CUCUMBERS
thinly sliced *
8 8
MEDIUM MEDIUM ONIONS
peeled, thinly sliced
½ 118
CUP ML PICKLING SALT *
5 1.2
CUPS L SUGAR
1 ½ 7.5
TEASPOONS ML TURMERIC
1 5
TEASPOON ML CELERY SEEDS
2 3E+1
TABLESPOONS ML MUSTARD SEEDS
5 1.2

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 776g (27.4 oz)
Amount per Serving
Calories 1148 2% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 92g 92%
Dietary Fiber 5g 19%
Sugars g
Protein 8g
Vitamin A 0% Vitamin C 28%
Calcium 11% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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