Bread and Butter Pickles
Bowl of bread and butter pickles
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Course: Side Dish, Snack
Cuisine: American
Keyword: Healthy, Pickled, Vegetarian
Servings: 50 servings
Calories: 24kcal
Author: Chef Bill Collins

Ingredients

  • 1 ½ lbs pickling cucumbers, cut into ¼ inch slices
  • 1 ½ tbsp pickling or kosher salt
  • 1 large onion, peeled and thinly sliced
  • 1 cup sugar
  • ¼ cup brown sugar
  • 1 cup white vinegar
  • ½ cup apple cider vinegar
  • 1 ½ tsp mustard seed
  • ½ tsp celery seed
  • tsp ground turmeric

Instructions

  • Combine cucumbers and salt in a large shallow bowl; cover and refrigerate for 1 ½ hours.
  • Rinse the salt off the cucumbers, and drain the excess water in a strainer or colander. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well.
  • Place the cucumbers and onions in a nonreactive bowl.
  • Combine the sugars, vinegars, mustard seed, celery seed, and turmeric in a saucepan, and bring to a simmer over medium heat. Once the sugar has dissolved, pour the hot mixture over the cucumber slices and onion, and let it rest at room temperature for 1 hour.
  • Cover and refrigerate overnight and store in an airtight container in refrigerator for up to 4 weeks

Notes

Yield: approximately 1 quart of pickles
Nutrition Facts
Bread and Butter Pickles
Amount per Serving
Calories
24
% Daily Value*
Fat
 
0.1
g
0
%
Saturated Fat
 
0.01
g
0
%
Polyunsaturated Fat
 
0.01
g
Monounsaturated Fat
 
0.02
g
Sodium
 
210
mg
9
%
Potassium
 
26
mg
1
%
Carbohydrates
 
6
g
2
%
Fiber
 
0.1
g
0
%
Sugar
 
5
g
6
%
Protein
 
0.1
g
0
%
Vitamin A
 
10
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
5
mg
1
%
Iron
 
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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