Try these tangy-sweet bread-and-butter pickles on a tuna sandwich or chopped in a tartar sauce for sautéed fish fillets. Source: EatingWell Magazine, July/August 2010

EatingWell Test Kitchen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the cucumbers completely. (Discard any leftover brine.(

  • 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.

Tips

Make Ahead Tip: Cover and refrigerate for up to 1 month.

Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids

Nutrition Facts

7 calories; total fatg; saturated fatg; cholesterolmg; sodium 27mg 1% DV; potassium 38mg 1% DV; carbohydrates 1g; fiberg; sugar 1g; proteing; exchange other carbs; vitamin a iuIU; vitamin cmg; folatemcg; calciummg; ironmg; magnesiummg; thiaminmg.