Bread and Butter Pickles
Recipe: #43292
July 29, 2024
Categories:
"Got the recipe from another site. They are really delicious, so I thought I'd share it. Times does not include 2 hour time soaking cucumbers in salt water. Makes about 4 quarts."
Original is 120 servings
Ingredients
Nutritional
- Serving Size: 1 (38.9 g)
- Calories 41.9
- Total Fat - 0 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 474.3 mg
- Total Carbohydrate - 10.3 g
- Dietary Fiber - 0.1 g
- Sugars - 10.1 g
- Protein - 0.1 g
- Calcium - 3.2 mg
- Iron - 0.1 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Stir 2 quarts water and salt in a large pot until salt is dissolved. Submerge cucumbers in the water. Add ice to the water to keep cold. Let cucumbers soak for 2 hours. Drain salt water from pot. Rinse and drain cucumber slices twice.
Step 2
Stir sugar, 4 cups water, apple cider vinegar, turmeric, mustard seed, and celery seed together in a large pot; bring to a boil. Reduce heat to low; add cucumber slices. Simmer until the cucumbers are completely hot, but do not bring to a boil, about 10 minutes.
Step 3
Sterilize canning jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Step 4
Let set on the counter till they have cooled down, then refrigerate.
Step 5
Let cucumbers "pickle" 2 weeks before eating, shaking each jar once daily.
Tips
No special items needed.
0 Reviews
You'll Also Love
