Homemade Bread And Butter Pickles
|Cucumber slices||2 Quart (About 16 Cucumbers, 4 To 5 Inches Each)|
|Pickling salt||1⁄2 Cup (8 tbs)|
|Boiling water||1 Quart|
|Chopped onion||2 Cup (32 tbs)|
|Chopped green pepper||2 Cup (32 tbs)|
|Chopped red pepper||3⁄4 Cup (12 tbs)|
|Cider vinegar||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Celery seed||1 Teaspoon|
|Mustard seed||1 Teaspoon|
1. Combine cucumber slices, salt and boiling water in a 4-quart microwave-oven-safe casserole. Cover and let stand at room temperature overnight.
2. The next day, drain the cucumbers and return to the casserole; add chopped vegetables. Set aside.
3. Combine remaining ingredients in a 2-quart glass measuring pitcher. Cook uncovered in microwave oven 8 to 9 minutes at High, or until sugar is dissolved; stir twice.
4. Pour syrup over cucumber mixture; stir. Cook uncovered in microwave oven 6 minutes at High; stir once.
Serving size: Complete recipe
Calories 2201 Calories from Fat 52
% Daily Value*
Total Fat 6 g9.5%
Saturated Fat 1.3 g6.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 918.9 mg38.3%
Total Carbohydrates 528 g176%
Dietary Fiber 23.7 g94.8%
Sugars 458.4 g
Protein 22 g43.2%
Vitamin A 129.9% Vitamin C 730.2%
Calcium 59.7% Iron 67.5%
*Based on a 2000 Calorie diet