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Traditional Young Cucumber Bread And Butter Pickles Recipe
|Sliced cucumbers||10 Cup (160 tbs) (Young, 1 Inch In Diameter)|
|Sweet red pepper||To Taste|
|Pickling salt||7 Tablespoon|
|Ice cubes||48 (4 Trays)|
|White wine vinegar||2 1⁄4 Cup (36 tbs)|
|White sugar||4 Cup (64 tbs)|
|Mustard seed||1 Tablespoon|
|Celery seed||1 Tablespoon|
|Freshly ground pepper||1 Teaspoon|
Serving size: Complete recipe
Calories 4933 Calories from Fat 80
% Daily Value*
Total Fat 10 g14.6%
Saturated Fat 1.1 g5.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 9498 mg395.7%
Total Carbohydrates 1188 g395.9%
Dietary Fiber 26.2 g104.9%
Sugars 999.4 g
Protein 21 g41.5%
Vitamin A 1.8% Vitamin C 165.1%
Calcium 69.1% Iron 82.2%
*Based on a 2000 Calorie diet
Slice the onions.
Cut the pepper into rings or strips.
Place both in the crock, add the salt, and cover with a thick layer of ice cubes.
Let stand overnight.
Combine the rest of the ingredients, bring to the boil, and add the vegetables.
Simmer 2-5 minutes on low heat, just long enough to heat the vegetables through.
Pack immediately into hot sterilized jars.