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Old Fashioned Bread And Butter Pickles Recipe
|Onions||2 3⁄4 Pound|
|Ice cubes||125 Milliliter (1/2 Cup)|
|Vinegar||1 Quart (1 Liter)|
|Sugar||4 Cup (64 tbs)|
|Celery seed||15 Milliliter (1 Tablespoon)|
|Mustard seed||30 Milliliter (2 Tablespoon)|
|Ground ginger||15 Milliliter (1 Tablespoon)|
Serving size: Complete recipe
Calories 5141 Calories from Fat 191
% Daily Value*
Total Fat 23 g35.1%
Saturated Fat 4.4 g21.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 249.1 mg10.4%
Total Carbohydrates 1216 g405.4%
Dietary Fiber 66.8 g267%
Sugars 980.5 g
Protein 74 g148.1%
Vitamin A 159% Vitamin C 511.4%
Calcium 199% Iron 196.9%
*Based on a 2000 Calorie diet
Process cucumbers and onions into separate bowls.
Sprinkle salt over sliced cucumbers.
Cover with ice cubes; let stand several hours to chill cucumbers.
Replace ice if necessary.
Add onions to cucumbers.
Put all remaining ingredients into large kettle.
Bring to a boil and boil hard for 10 minutes.
Add cucumbers and onion slices, return to a boil, and boil hard for 10 minutes.
Pack in hot pint jars (500 ml each).
Process in a boiling water bath canner for 30 minutes.