Bread & Butter Pickles (Refrigerator)
Recipe: #13318
July 24, 2014
Categories: Side Dishes, Snacks, Cucumber, Fat Free, Gluten-Free Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"This comes from someone in New Zealand, requires 24 hours of chilling time. Makes about 5 cups"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (71.5 g)
- Calories 89.3
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 2842.6 mg
- Total Carbohydrate - 21 g
- Dietary Fiber - 0.2 g
- Sugars - 20.3 g
- Protein - 0.2 g
- Calcium - 13.6 mg
- Iron - 0.3 mg
- Vitamin C - 0.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Put sliced cucumbers, onions, and salt into a large bowl and toss well. Add 3 cups ice cubes, cover bowl with plastic wrap, and refrigerate overnight.
Step 2
Drain cucumbers and onions well, discarding the salty water; set aside.
Step 3
Put vinegar, sugar, mustard seeds, celery seeds, and turmeric into a large pot, stir well, and bring to a boil over medium-high heat. Add the cucumber–onion mixture and stir well. Allow liquid to return just to a boil, then remove pot from heat. Transfer pickles and their liquid to a large, clean plastic container. Set aside to let cool to room temperature, then cover and refrigerate overnight.
Step 4
Serve pickles the next day or store for up to 1 week.
Tips
No special items needed.
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