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Crisp Bread And Butter Pickles Recipe
|Sliced cucumbers||1 Gallon|
|Sweet peppers||2 Large (Red / Green)|
|Coarse salt||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Vinegar||2 1⁄2 Cup (40 tbs)|
|Mustard seed||1 Tablespoon|
|Ground turmeric||1⁄2 Teaspoon|
|Whole cloves||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 6860 Calories from Fat 57
% Daily Value*
Total Fat 7 g10.5%
Saturated Fat 1.2 g6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 24076.6 mg1003.2%
Total Carbohydrates 1612 g537.5%
Dietary Fiber 37 g148%
Sugars 1113.5 g
Protein 25 g50.5%
Vitamin A 27.5% Vitamin C 688%
Calcium 54% Iron 41.6%
*Based on a 2000 Calorie diet
Slice onions into thin rings.
Cut peppers into thin rings or strips.
Dissolve coarse salt in the water and pour over the sliced vegetables.
Put some ice on top of cucumbers.
Use about 1 quart crushed ice; it is the ice and salt that give an almost brittle, crisp pickle.
Let stand for 3 hours, weighted with a plate.
Combine sugar, vinegar, and spices and bring to a boil.
Add drained vegetables and heat to the boiling point.
Pack into sterilized jars, fill to overflowing, and seal.