Bread and Butter Pickles
|Cider vinegar||1 Pint|
|Hot water||1⁄4 Pint|
|Sugar||4 1⁄2 Teaspoon (3 Dessertspoons)|
|Mustard seeds||1 1⁄2 Teaspoon (1 Dessertspoon)|
|Pimiento strips/Red pepper||4|
Wash cucumbers well, slice very thinly.
Arrange in layers in large shallow dish, sprinkling a little salt between each layer (about 2 oz. 1/4 cup) salt in all).
Cover, stand overnight.
Wash cucumbers well in cold water, drain, set aside.
In a large saucepan, combine vinegar, hot water, sugar, mustard seeds and salt, bring to boil; reduce heat, simmer, uncovered, 5 minutes.
Add cucumbers, bring just to boiling point, remove from heat.
Using tongs, and working quickly, pack cucumbers tightly into hot sterilised jars.
Add a pimento strip to each jar.
Fill with vinegar mixture to within 1/2 in. of top, seal at once.
Serving size: Complete recipe
Calories 464 Calories from Fat 36
% Daily Value*
Total Fat 4 g6.6%
Saturated Fat 0.67 g3.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2416.8 mg100.7%
Total Carbohydrates 87 g28.9%
Dietary Fiber 12.1 g48.5%
Sugars 52.1 g
Protein 13 g25.2%
Vitamin A 165.5% Vitamin C 429.9%
Calcium 28.6% Iron 52.9%
*Based on a 2000 Calorie diet