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Homemade Cucumber Bread And Butter Pickles Recipe
|Cucumbers||16 , cut in 1/4 inch slices (4 To 5 Inches Each)|
|Onions||2 Medium, thinly sliced|
|Coarse salt||1⁄2 Cup (8 tbs)|
|Cold water||1 Cup (16 tbs)|
|Cider vinegar||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|White mustard seed||1 Tablespoon|
|Ground turmeric||1⁄2 Teaspoon|
|Celery seed||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 2332 Calories from Fat 72
% Daily Value*
Total Fat 8 g12.8%
Saturated Fat 1.5 g7.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 433.8 mg18.1%
Total Carbohydrates 562 g187.2%
Dietary Fiber 37.8 g151.2%
Sugars 460.9 g
Protein 25 g51%
Vitamin A 52.4% Vitamin C 166.1%
Calcium 85.1% Iron 70.4%
*Based on a 2000 Calorie diet
Fill a 1 quart measuring cup for liquid with ice cubes.
Add cold water to bring water level to the 1-quart mark.
Pour over the vegetables; cover and set aside 3 hours.
Drain vegetables thoroughly; discard liquid.
Measure remaining ingredients into a large kettle.
Cook and stir over medium heat until the sugar is dissolved.
Increase heat and bring to boiling.
Add the drained vegetables and cook gently until thoroughly heated.
Immediately pack the pickles into hot sterilized jars.
Add hot liquid, remove air bubbles, and seal jars