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20 minute dinner recipes

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Bread & Butter Pickles

http://www.eatingwell.com/recipes/bread_and_butter_pickles.html

From EatingWell:  July/August 2010

Try these tangy-sweet bread-and-butter pickles on a tuna sandwich or chopped in a tartar sauce for sautéed fish fillets.

6 pint jars (about 12 cups) | Active Time: 25 minutes | Total Time: 1 hour

Ingredients

Preparation

  1. Divide cucumber slices among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1/2 teaspoon pickling spice and 1/2 teaspoon turmeric to each jar.
  2. Combine vinegar, 3 cups water, sugar and salt in a large saucepan. Bring to a boil and stir until the sugar and salt dissolve. Boil for 2 minutes. Remove from the heat.
  3. Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the cucumbers completely. (Discard any leftover brine.)
  4. Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.

Nutrition

Per 1/4-cup serving : 7 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 1 g Carbohydrates; 0 g Protein; 0 g Fiber; 27 mg Sodium; 38 mg Potassium

0 Carbohydrate Serving

Exchanges: Free food

Tips & Notes