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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (614g) Recipe makes 8 servings |
||
| Calories 608 | ||
| Calories from Fat 11 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.2g | 1% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 7088mg | 295% | |
| Potassium 610mg | 17% | |
| Total Carbohydrate 146.4g | 48% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 133.9g | ||
| Protein 3.1g | 6% | |
Ingredients
- 4 quarts cucumbers, thinly sliced
- 8 medium white onions (Onions should be peeled and thinly sliced.)
- 1/2 cup pickling salt
- 5 cups sugar
- 1 1/2 teaspoons turmeric
- 1 teaspoon celery seed
- 2 tablespoons mustard seeds
- 5 cups cider vinegar
Directions
1
Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours.2
Drain thoroughly and put the vegetables in a large kettle.3
Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil.4
Pack the pickles into hot jars and seal.
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- Preparation > Time to Make > < 4 hours
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Featured Reviews for This Recipe
From: Shirley Ann #2
On Aug 5, 2008
The is the recipe I have been making for the last 50 years. I do add a sliced red bell pepper to the sliced pickles to add a bit of color in each jar. I do bring the liquid to a boil before I add the sliced pickles. When hot through I place in jars and process 10 minutes in a BWB.
From: Barb Gertz
On Aug 23, 2002
A great recipe for Bread & Butter Pickles, Easy & Tasty. I did add 1 green & 1 red pepper. Also several cloves of Garlic as suggested By Jackie. Also proessed them in the Hot water Bath for 10 minutes.
From: pabs
On Jun 5, 2002
My family loved this and so did I. The taste was wonderful, the color was pretty and the recipe was easy to prepare. I did process in a boiling water bath for 10 minutes.
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