Bread and Butter Pickles
Recipe from Better Homes and Gardens
Serve these homemade sweet pickles in salads, sandwiches, and as a side dish.
Yield: 7 pints
Prep Time: 50 mins
see savings4 quartssliced medium cucumbers
see savings8medium white onions, sliced
see savings1/3 cuppickling salt
see savings3cloves garlic, halved
see savingsCracked ice
see savings4 cupssugar
see savings3 cupscider vinegar
see savings2 tablespoonsmustard seed
see savings1 1/2 teaspoonsturmeric
see savings1 1/2 teaspoonscelery seed
Combine cucumbers, onions, pickling salt, and garlic. Add 2 inches of cracked ice. Refrigerate for 3 hours; drain well. Remove garlic.
In a large kettle combine sugar, vinegar, mustard seed, turmeric, and celery seed. Heat to boiling. Add cucumber mixture. Return to boiling. Pack cucumber mixture and liquid into hot, sterilized pint jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.
Process in a boiling-water canner 10 minutes (start timing when water begins to boil).
Per Serving: cal. (kcal) 57, Fat, total (g) 0, chol. (mg) 0, carb. (g) 14, fiber (g) 1, pro. (g) 0, vit. A (RE) 0, vit. C (mg) 1.77, sodium (mg) 229, calcium (mg) 0, iron (mg) 0.18, Percent Daily Values are based on a 2,000 calorie diet