Eight-Day Bread & Butter Pickles
Yield
1 batchPrep
20 minCook
15 minReady
8 daysLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | quarts |
cucumbers
|
*
|
| 4 | cups |
vinegar
|
|
| 2 | teaspoons |
pickling spices
|
*
|
| 8 | cups |
sugar
|
|
| 5 | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | quarts |
cucumbers
|
*
|
| 946 | ml |
vinegar
|
|
| 1E+1 | ml |
pickling spices
|
*
|
| 1.9 | l |
sugar
|
|
| 25 | ml |
salt
|
|
Directions
Place cucumbers in a crock; pour boiling water over to cover each day for four days.
Use fresh water each day. Keep crock covered and cool.
On the fifth day, cut cucumbers into ½ inch to ¾ inch pieces.
Mix other ingredients and bring to a boil.
Pour over cut-up cucumbers in crock.
Reheat this syrup each day for four days and pour over cucumbers.
Keep covered and cool at all other times.
Pack cucumbers in jars and fill with heated syrup, leaving ½ inch headspace, then seal.
