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Crisp Bread & Butter Pickles

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Recipe

 

Yield

8 pints

Prep

3 hrs

Cook

10 min

Ready

3 hrs
Low 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
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8 medium onions
peeled, thinly sliced
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½ cup pickling salt
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5 cups sugar
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1 ½ teaspoons turmeric
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1 teaspoon celery seeds
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2 tablespoons mustard seeds
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5 cups apple cider vinegar
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Ingredients

Amount Measure Ingredient Features
4 quarts cucumbers
thinly sliced
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8 medium onions
peeled, thinly sliced
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118 ml pickling salt
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1.2 l sugar
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7.5 ml turmeric
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5 ml celery seeds
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3E+1 ml mustard seeds
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1.2 l apple cider vinegar
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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 11482% 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?
 

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