Bread-and-Butter Pickles

Cooking Light
Bread-and-Butter Pickles Recipe
This easy pickle recipe yields lots of cucumber pickles to keep on hand for picnics or snacks. Try bread-and-butter pickles on sandwiches or burgers, as a complement to field peas, or as a snack with whole-grain mustard, cheddar cheese, and crackers. Thin-skinned pickling cucumbers are essential.
16 servings (serving size: about 1/4 cup drained pickles)

Ingredients

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5 1/2 cups thinly sliced pickling cucumbers (about 1 1/2 pounds)
1 1/2 tablespoons kosher salt
1 cup thinly sliced onion
1 cup sugar
1 cup white vinegar
1/2 cup cider vinegar
1/4 cup packed brown sugar
1 1/2 teaspoons mustard seeds
1/2 teaspoon celery seeds
1/8 teaspoon turmeric

Preparation

1. Combine cucumbers and salt in a large bowl; cover and chill 1 1/2 hours. Drain; rinse cucumbers under cold water. Drain; return cucumbers to bowl. Add onion to bowl.

2. Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.

Created date

July 2008

Nutritional Information

Calories 18
Caloriesfromfat 5 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.4 g
Carbohydrate 4.4 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 168 mg
Calcium 8 mg