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Bread and Butter Pickles
Ingredients
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4
quarts sliced medium cucumbers
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8
medium white onions, sliced
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1/3
cup pickling salt
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3
cloves garlic, halved
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Cracked ice
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4
cups sugar
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3
cups cider vinegar
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2
tablespoons mustard seed
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1 1/2
teaspoons turmeric
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1 1/2
teaspoons celery seed
Directions
1. Combine cucumbers, onions, pickling salt, and garlic. Add 2 inches of cracked ice. Refrigerate for 3 hours; drain well. Remove garlic.
2. In a large kettle combine sugar, vinegar, mustard seed, turmeric, and celery seed. Heat to boiling. Add cucumber mixture. Return to boiling. Pack cucumber mixture and liquid into hot, sterilized pint jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.
3. Process in a boiling-water canner 10 minutes (start timing when water begins to boil).
Nutrition Facts
(Bread and Butter Pickles)
- Servings Per Recipe 70,
- Calories 57,
- Carbohydrate (gm) 14,
- Dietary Fiber, total (gm) 1,
- Vitamin C (mg) 2,
- Sodium (mg) 229,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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