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Bab's Bread and Butter Pickles

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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."
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Ingredients

1 d 25 m servings 28 cals
Original recipe yields 50 servings (6 pints)

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Directions

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  1. Divide cucumber slices among canning jars. Add 1/2 teaspoon pickling spice and 1/2 teaspoon turmeric to each jar.
  2. 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.
  3. Carefully fill jars with brine to within 1/2 inch of the rim, covering the cucumbers completely. Discard any leftover brine.
  4. 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

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