Bread and Butter Pickles I

4.1
(22)

These pickles take two weeks in the refrigerator, but are well worth the wait.

13
13
13
13
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Servings:
8
Yield:
4 quarts

Ingredients

  • 6 small onions, sliced

  • 1 teaspoon mustard seed

  • ¾ teaspoon ground turmeric

  • 1 teaspoon celery seed

  • 1 cup white sugar

  • 3 cups distilled white vinegar

  • cup coarse salt

  • 6 cucumbers, sliced

Directions

  1. In a large pan, combine the onions, mustard seed, turmeric and celery seed.

  2. In a saucepan, combine the sugar, vinegar and salt. Bring to a boil. Pour the boiling mixture into the pan with the onion mixture.

  3. Add the cucumber slices. Pack into sterile jars. Refrigerate for 2 weeks before eating.

Nutrition Facts (per serving)

146 Calories
0g Fat
36g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 146
% Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Sodium 3526mg 153%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 6%
Total Sugars 30g
Protein 2g
Vitamin C 8mg 41%
Calcium 45mg 3%
Iron 43mg 237%
Potassium 338mg 7%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love