Wednesday, September 17, 2014

Bread-and-Butter Pickles

Makes 16 servings ( serving size : 1/4 cup drained pickles)

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.

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

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.

Heart healthy


  1. We have canned many a jar of bread and butter pickles! Love them!

  2. Howdy Nellie , they are delicious and much healthy and tasty than store bought .


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