Bread and butter pickles
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- 2 1/2 pound(s) Pickling cucumbers Sliced into 1/4 inch rounds
- 2 cup(s) red onions Thinly sliced
- 1/3 cup(s) Picklig salt
- 2 cup(s) Apple cider vinegar
- 1 1/4 cup(s) brown sugar
- 1 tablespoon(s) Ginger Peeled and grated
- 1 tablespoon(s) Turmeric
- 1 tablespoon(s) Yellow mustard seeds
- 1 1/2 teaspoon(s) Corriander seeds
- 1 teaspoon(s) celery seeds
- 2 Fresno chilies or red jalapeÃ±os
- 1. Toss together cucumbers, onions, and salt in a large bowl. Add 3 cups ice ad set aside for 2 hours. Drain, rinse well and drain again.
- 2. Combine vinegar and the remaining ingredients with 1 cup of water in a large pot; bring to a boil, stirring to dissolve sugar. Add cucumbers and onions, return to a boil.
- 3. Ladle hot vegetables and pickling liquid into 2 clean, hot 1 quart jars, dividing equally. Press vegetables to completely submerge in liquid, leaving 1/2 inch of head space. Wipe rims and seal. Process in a boiling water bath for 10 minutes.
This recipe is a personal recipe added by Kruybalid and has not been tested or endorsed by MyRecipes.
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Bread and butter pickles Recipe at a Glance
- COURSE: Sauces/Condiments