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Bread & Butter Pickles

July/August 2010

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


Bread & Butter Pickles

Makes: 6 pint jars (about 12 cups)

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Nutrition Profile

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Ingredients

  • 2 1/2 pounds pickling cucumbers or other small cucumbers, cut into 1/8- to 1/4-inch-thick slices (about 9 cups)
  • 1 tablespoon pickling spice
  • 1 tablespoon turmeric
  • 3 cups distilled white vinegar or cider vinegar
  • 3 cups water
  • 1 1/2 cups sugar
  • 1 tablespoon plus 1 teaspoon sea salt

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.

Tips & Notes

  • 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

Per 1/4-cup serving: 7 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrates; 1 g added sugars; 0 g protein; 0 g fiber; 27 mg sodium; 38 mg potassium.

Carbohydrate Servings: 0

Exchanges: Free food


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Recipe Categories

Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
Preparation/ Technique
Marinate/Rub
Season
Summer
Fall
Ethnic/Regional
American
Health & Diet Considerations
Gluten free
Publication
July/August 2010
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