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Bread And Butter Pickles

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  Kosher salt 1 Cup (16 tbs)
  Water 1 1⁄2 Gallon
  Kirby cucumbers 5 1⁄2 Pound, sliced crosswise on a mandoline 1/8 inch thick
  Cider vinegar 5 Cup (80 tbs)
  Sugar 5 Cup (80 tbs)
  Onions 1⁄4 Pound, thinly sliced
  Yellow mustard seeds 2 Tablespoon
  Celery seeds 1 Tablespoon
  Turmeric 1 Tablespoon
  Coarsely cracked black pepper 1 Tablespoon

1. In a very large bowl or pot, dissolve the salt in the water. Add the cucumbers, cover and soak overnight in the refrigerator.
2. In a large, heavy pot, combine the vinegar and sugar; cook until the sugar dissolves. Stir in the remaining ingredients. Drain the cucumbers and add them to the pot. Stir gently and bring to a boil, then turn off the heat. Ladle the hot cucumbers and their liquid into 6 hot 1-pint glass canning jars, leaving 1/2 inch of space at the top. Close with the lids and rings.
3. To process, boil the jars for 10 minutes. Cool the pickles to room temperature and serve immediately, or store them in a cool, dark place for up to 1 year. Refrigerate after opening.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4832 Calories from Fat 144

% Daily Value*

Total Fat 17 g26.5%

Saturated Fat 2.4 g11.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 7723.8 mg321.8%

Total Carbohydrates 1148 g382.7%

Dietary Fiber 27.7 g110.9%

Sugars 1053.1 g

Protein 30 g61%

Vitamin A 53.9% Vitamin C 147.9%

Calcium 103.4% Iron 166.6%

*Based on a 2000 Calorie diet

Bread And Butter Pickles Recipe