Try these tangy-sweet bread-and-butter pickles on a tuna sandwich or chopped in a tartar sauce for fish fillets. Serve these at your next BBQ and then send your family and friends home with a jar as a great hostess gift! This can also be made with cider vinegar.

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Recipe Summary

prep:
20 mins
cook:
5 mins
additional:
1 day
total:
1 day
Servings:
50
Yield:
6 pints
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Ingredients

50
Original recipe yields 50 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Divide cucumber slices among canning jars. Add 1/2 teaspoon pickling spice and 1/2 teaspoon turmeric to each jar.

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  • Stir vinegar, water, sugar, and sea salt together in a large saucepan and bring to a boil. Cook and stir until the sugar and salt dissolve; cook at a boil for 2 minutes.

  • Carefully fill jars with brine to within 1/2 inch of the rim, covering the cucumbers completely. Discard any leftover brine.

  • Place the lids on the jars. Refrigerate at least 24 hours before serving. Store in the refrigerator for up to 6 months.

Nutrition Facts

28 calories; protein 0.2g; carbohydrates 7.1g; sodium 141.8mg. Full Nutrition
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Reviews (1)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/28/2019
I made the recipe as-is and the pickles are delicious! I m not sure the purpose of the turmeric except to make it yellow. The turmeric flavor is very subtle. The slices are very crisp! With the smaller amount of liquid I simply boiled in the microwave. I Read More
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