Name: Deb's Bread and Butter Pickles
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 14 d 3 h 30 min
Yield: 50 servings
Ingredients: 2 quarts water; ½ cup salt; 20 cucumbers, cut into 1/8-inch slices; ice cubes; 6 cups white sugar; 4 cups water; 4 cups apple cider vinegar; 4 teaspoons ground turmeric; 4 teaspoons mustard seed; 1 teaspoon celery seed

Directions

Step 1

Stir 2 quarts water and salt in a large pot until salt is dissolved. Submerge cucumbers in the water. Add ice to the water to keep cold. Let cucumbers soak for 2 hours.

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Step 2

Drain salt water from pot. Rinse and drain cucumber slices twice.
Step 3

Stir sugar, 4 cups water, apple cider vinegar, turmeric, mustard seed, and celery seed together in a large pot; bring to a boil. Reduce heat to low; add cucumber slices. Simmer until the cucumbers are completely hot, but do not bring to a boil, about 10 minutes.
Step 4

Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Step 5

Let cucumbers pickle 2 weeks before eating, shaking each jar once daily.

Editor's Note:

The nutrition data for this recipe includes the full amount of the salt water. The actual amount of salt consumed will vary.

Nutrition Facts

Per Serving:

116 calories; protein 0.8g; carbohydrates 28.5g; fat 0.2g; sodium 5.5mg. Full Nutrition

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Ingredients

Directions

Editor's Note:

Nutrition Facts

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Ingredients

Directions

Editor's Note:

Nutrition Facts