Bread and Butter Pickles I

Bread and Butter Pickles I

6
IRENERUSSELL 1

"These pickles take two weeks in the refrigerator, but are well worth the wait."

Ingredients

25 m servings 146 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3526 mg
  • 141%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pan, combine the onions, mustard seed, turmeric and celery seed.
  2. In a saucepan, combine the sugar, vinegar and salt. Bring to a boil. Pour the boiling mixture into the pan with the onion mixture.
  3. Add the cucumber slices. Pack into sterile jars. Refrigerate for 2 weeks before eating.
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Reviews

6
  1. 8 Ratings

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Didnt like these, sorry. I dont know if its too much vinegar or ? but they came out way too tart. The vinegar flavor was too overpowering..

Nice pickles, thanks! I canned them, which is why I'm just now reviewing them. We still have tons of pickles from last summer's canning sessions! I enjoy these, and they aren't too difficult,...

I didn't use any salt. Didn't have any turmeric....other than those minor adjustments, turned out good.

Yummy...yummy...yummy is all I can say as my mouth is full of sweet pickle goodness!

Wish I had processed these so that I could enjoy them longer. I really prefer that vinegar bite. Thought this recipe was a prefect balance between sweet and tart. Will definitely make these agai...

Well I just canned these it was an easy recipe however I changed it just a bit. Couldn't find some of the spices it called for so I used pickling spice and then followed the recipe. Then I used...