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Homemade Cucumber Bread And Butter Pickles

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Ingredients
  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)
  Ice cubes 8
  Cold water 1 Cup (16 tbs)
  Cider vinegar 2 Cup (32 tbs)
  Sugar 2 Cup (32 tbs)
  Cassia 2 Tablespoon
  White mustard seed 1 Tablespoon
  Ground turmeric 1⁄2 Teaspoon
  Celery seed 1⁄4 Teaspoon
Directions

Toss cucumbers, onions, and salt in a bowl.
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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

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

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Homemade Cucumber Bread And Butter Pickles Recipe