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Bread And Butter Pickles Recipe
|Cucumbers||24 Medium, thinly sliced|
|Onions||3 Medium, thinly sliced|
|Coarse salt||3⁄4 Cup (12 tbs)|
|Olive oil||1 Cup (16 tbs)|
|Powdered alum/Lump alum||1 Teaspoon|
|Garlic||8 Clove (40 gm)|
|Cider vinegar||1 Quart|
|Yellow mustard seed||1⁄3 Cup (5.33 tbs)|
|Black mustard seed||1⁄4 Cup (4 tbs)|
|Mixed pickling spices||1 Tablespoon|
|Celery seed||2 Tablespoon|
Serving size: Complete recipe
Calories 3867 Calories from Fat 2341
% Daily Value*
Total Fat 267 g410%
Saturated Fat 34.1 g170.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 823.3 mg34.3%
Total Carbohydrates 307 g102.4%
Dietary Fiber 66.2 g265%
Sugars 120.6 g
Protein 75 g149.9%
Vitamin A 393.9% Vitamin C 1356%
Calcium 208.8% Iron 241.7%
*Based on a 2000 Calorie diet
Let stand five hours.
Drain, rinse in ice water and drain again well.
Add the olive oil and toss until all the slices are coated.
Put one half teaspoon powdered alum or one lump of alum into each of four sterilized one quart jars and fill the jars with the vegetables.
Add one red pepper and one or two cloves garlic to each.
Bring the vinegar and spices to a boil.
Pour over the vegetables in the jars.
Seal and let stand one week before using.