bread and butter pickles – a delicious recipe with salt, cucumbers, vinegar, sugar, turmeric, yellow mustard seends. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
disolve salt into 3 gallons of H20.
2
add sliced cuc and soak for 24 hours
3
drain and reserve cuc
4
combine vinegar and sugar over low heat and cook until the sugar dissolves (don't boil).
5
stir in turmeric, must seeds, celery seeds, black pepper and sliced onions.
6
add cuc
7
bring mixture to a simmer.
8
turn off head and ladle into hot sterilized canning jars.
9
wipe rims and partially tighten lids( do not tighten lids all the way).
10
place jars into boiling water , making sure the tops are completely covered and the glass jars are lifted from the bottom of the pot.
11
boil for 10 min, remove the jars from the H20 and let cool completely at room temp.
12
for best flavor, store at least 2 weeks before opening
267
kcal
Calories
1
g
Fat
63
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup salt, 2 gallon sliced cucumbers, 2 quart cider vinegar, 2 quart sugar, and more.
Yes, bread and butter pickles falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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