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Crisp Bread And Butter Pickles

Ingredients
  Sliced cucumbers 1 Gallon
  Onions 8 Medium
  Sweet peppers 2 Large (Red / Green)
  Coarse salt 1⁄2 Cup (8 tbs)
  Water 1 Cup (16 tbs)
  Sugar 2 1⁄2 Cup (40 tbs)
  Vinegar 2 1⁄2 Cup (40 tbs)
  Mustard seed 1 Tablespoon
  Ground turmeric 1⁄2 Teaspoon
  Whole cloves 1⁄2 Teaspoon
Directions

Slice cucumbers into paper-thin slices, leaving the peel on.
Slice onions into thin rings.
Cut peppers into thin rings or strips.
Dissolve coarse salt in the water and pour over the sliced vegetables.
Put some ice on top of cucumbers.
Use about 1 quart crushed ice; it is the ice and salt that give an almost brittle, crisp pickle.
Let stand for 3 hours, weighted with a plate.
Drain.
Combine sugar, vinegar, and spices and bring to a boil.
Add drained vegetables and heat to the boiling point.
Don't boil.
Pack into sterilized jars, fill to overflowing, and seal.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Storage: 
Preserving
Restriction: 
Vegetarian
Ingredient: 
Cucumber
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes

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4.314285
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3422 Calories from Fat 92

% Daily Value*

Total Fat 11 g16.9%

Saturated Fat 2.6 g13%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4125.5 mg171.9%

Total Carbohydrates 815 g271.8%

Dietary Fiber 55.9 g223.7%

Sugars 642.6 g

Protein 50 g99.7%

Vitamin A 107% Vitamin C 864.7%

Calcium 114.5% Iron 100.4%

*Based on a 2000 Calorie diet

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Crisp Bread And Butter Pickles Recipe