Bread and Butter Pickles
Recipe from
Better Homes and Gardens
Serve these homemade sweet pickles in salads, sandwiches, and as a side dish.
Servings:
Makes 7 pints
Prep Time:
50 mins
Total Time:
4 hrs 15 mins
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Ingredients
-
4 quartssliced medium cucumberssee savings
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8 mediumwhite onions, slicedsee savings
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1/3 cuppickling saltsee savings
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3 clovesgarlic, halvedsee savings
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Cracked icesee savings
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4 cupssugarsee savings
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3 cupscider vinegarsee savings
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2 tablespoonsmustard seedsee savings
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1-1/2 teaspoonsturmericsee savings
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1-1/2 teaspoonscelery seedsee savings
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Directions
1.
Combine cucumbers, onions, pickling salt, and garlic. Add 2 inches of cracked ice. Refrigerate for 3 hours; drain well. Remove garlic.
2.
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.
3.
Process in a boiling-water canner 10 minutes (start timing when water begins to boil). Makes 7 pints (70 servings).
Nutrition information
Per serving: Calories 57, Total Fat 0 g, Cholesterol 0 mg, Sodium 229 mg, Carbohydrate 14 g, Fiber 1 g, Protein 0 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 0%, Iron 1%.
Percent Daily Values are based on a 2,000 calorie diet
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