Bread and butter pickles II Recipe

Name: Bread and butter pickles II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 medium pickling cucumbers; 1/2 cup sugar; 1/3 cup kosher salt; 1 1/4 tbsp mustard seed; 1 bay leaf; 2 cup coconut vinegar; 1 1/2 cup distilled white vinegar; 1 cup water; 1 1/2 tbsp turmeric; 1 tbsp mustard seed; 1/2 cup apple cider vinegar, unfiltered

Servings: persons

12 medium pickling cucumbers
1/2 cup sugar
1/3 cup kosher salt
1 1/4 tbsp mustard seed
1 bay leaf
2 cup coconut vinegar
1 1/2 cup distilled white vinegar
1 cup water
1 1/2 tbsp turmeric
1 tbsp mustard seed
1/2 cup apple cider vinegar, unfiltered

1
Boil the liquids, except apple cider vinegar.
2
Slice the cucumbers
3
Add to a sterilized jar, I used 46 ounce jar, sugar, bay leaf, turmeric, salt, mustard seed, and sliced cucumbers.
4
Pour hot vinegar solution over the cucumber chips.
5
Top off with apple cider vinegar.
6
Put lid on jar.
7
As it cools it will cause a suction and it will seal.
8
Let sit 2 weeks refrigerate after opening.
9
Last as long as regular pickles.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 medium pickling cucumbers, 1/2 cup sugar, 1/3 cup kosher salt, 1 1/4 tbsp mustard seed, and more.

Yes, Bread and butter pickles II 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.

Bread and butter pickles II

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