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Bread and Butter Pickles I

Bread and Butter Pickles I

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
IRENERUSSELL

IRENERUSSELL

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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

thisgurlluvs2cook
119

thisgurlluvs2cook

9/17/2007

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..

pomplemousse
20

pomplemousse

9/5/2011

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, but I have to say that our house prefers Bread and Butter Pickles II on this site to these. I think it may be the addition of peppers to the others as well as the different spices that makes it for us, but we still enjoy these a lot. Very sweet, good pickles for sandwiches or burgers. The onions in these are pretty good too. Thanks for the recipe!

AcaCandy
17

AcaCandy

12/14/2010

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

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