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Bread And Butter Pickles

herbal.chef's picture
  Cucumbers 24 Medium, thinly sliced
  Onions 3 Medium, thinly sliced
  Coarse salt 3⁄4 Cup (12 tbs)
  Olive oil 1 Cup (16 tbs)
  Powdered alum/Lump alum 1 Teaspoon
  Red peppers 4
  Garlic 8 Clove (40 gm)
  Cider vinegar 1 Quart
  Yellow mustard seed 1⁄3 Cup (5.33 tbs)
  Black mustard seed 1⁄4 Cup (4 tbs)
  Mixed pickling spices 1 Tablespoon
  Celery seed 2 Tablespoon

Arrange the cucumber and onion slices in layers in a large crock or bowl, sprinkling each layer with some salt.
Let stand five hours.
Drain, rinse in ice water and drain again well.
Add the olive oil and toss until all the slices are coated.
Put one half teaspoon powdered alum or one lump of alum into each of four sterilized one quart jars and fill the jars with the vegetables.
Add one red pepper and one or two cloves garlic to each.
Bring the vinegar and spices to a boil.
Pour over the vegetables in the jars.
Seal and let stand one week before using.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3867 Calories from Fat 2341

% Daily Value*

Total Fat 267 g410%

Saturated Fat 34.1 g170.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 823.3 mg34.3%

Total Carbohydrates 307 g102.4%

Dietary Fiber 66.2 g265%

Sugars 120.6 g

Protein 75 g149.9%

Vitamin A 393.9% Vitamin C 1356%

Calcium 208.8% Iron 241.7%

*Based on a 2000 Calorie diet

Bread And Butter Pickles Recipe