Bread-and-Butter Pickles

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

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.

Yield: 16 servings (serving size: about 1/4 cup drained pickles)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 18
  • Calories from fat: 5%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.4g
  • Carbohydrate: 4.4g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 168mg
  • Calcium: 8mg

Ingredients

  • 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. 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. 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.
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