Bread-And-Butter Pickles My Way – a delicious recipe with pickling cucumbers, onions, pickling salt, white sugar, white vinegar, mustard seeds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
I recommend using a Cuisinart fitted with a slicing blade to make the preparation of the vegetables less tedious.
2
In a very large container, combine sliced cucumbers and onions, and salt.
3
Cover with a generous amount of ice cubes.
4
Cover and let sit for approximately four hours.
5
Drain well and remove any ice; lightly rinse with cold water and drain well again.
6
In a large preserving kettle, combine sugar, vinegar and spices and bring to a boil.
7
Add drained vegetables and bring back to a boil.
8
Fill hot sterilized canning jars with mixture and seal.
9
Please note that I have made this recipe for ages and I do not process them; I know that goes against the grain nowadays, but that's what I do; if you wish to process them, I would recommend a 10-minute boiling water bath.
2013
kcal
Calories
1
g
Fat
489
g
Carbs
22
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: 28 cups sliced pickling cucumbers, 8 cups sliced onions, 1/2 cup pickling salt (do not use table salt), ice cube, and more.
Yes, Bread-And-Butter Pickles My Way 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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