-
-
My review
Bab's Bread and Butter Pickles
made it |
0 reviews
|
Barbara Kahian
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 d 25 m servings 28 calsOriginal recipe yields 50 servings (6 pints)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Divide cucumber slices among canning jars. Add 1/2 teaspoon pickling spice and 1/2 teaspoon turmeric to each jar.
- 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
Per Serving: 28 calories; 0 g fat; 7.1 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 142 mg sodium. Full nutrition