Add a photo

Bread and Butter Pickles I

By: IRENERUSSELL  
"These pickles take two weeks in the refrigerator, but are well worth the wait."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 950 people have saved this

Prep Time:
15 Min
Cook Time:
10 Min
Ready In:
25 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 4 quarts
 

Ingredients

  • 6 small onions, sliced
  • 1 teaspoon mustard seed
  • 3/4 teaspoon ground turmeric
  • 1 teaspoon celery seed
  • 1 cup white sugar
  • 3 cups distilled white vinegar
  • 1/3 cup coarse salt
  • 6 cucumbers, sliced

Directions

  1. In a large pan, combine the onions, mustard seed, turmeric and celery seed.
  2. In a saucepan, combine the sugar, vinegar and salt. Bring to a boil. Pour the boiling mixture into the pan with the onion mixture.
  3. Add the cucumber slices. Pack into sterile jars. Refrigerate for 2 weeks before eating.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 142 | Total Fat: 0.5g | Cholesterol: 0mg

ADVERTISEMENT

 

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2007 by thisgurlluvs2cook 
Didnt like these, sorry. I dont know if its too much vinegar or ? but they came out way too... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?