Bread & Butter Pickles (Refrigerator)
Created by franzie on July 24, 2014
- Servings: 10
- Prep Time: 24h
- Cook Time: 0m
- Recipe #13318
Ingredients
- 1 pound cucumbers (3 kirby cucumbers, trimmed and thickly sliced)
- 1 small yellow onion, thinly sliced
- 1/4 cup kosher salt
- 1 1/2 cups white wine vinegar
- 1 cup granulated sugar
- 2 teaspoons mustard seeds
- 2 teaspoons celery seeds
- 1/2 teaspoon ground turmeric
How to Make
-
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.
Nutritional Facts
- 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