Old Fashioned Bread and Butter Pickles
Servings: 4 quarts
Calories: 651kcal
There is good reason this recipe has been around since the Great Depression. They are crispy, sweet, sour, and really easy to make. No canning needed.
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Ingredients
- 12 cucumbers (about 6 pounds) thinly sliced
- 3 small onions thinly sliced
- 1 tablespoon kosher salt Morton brand*
- 2 ½ cups white sugar
- 1 ½ cups distilled white vinegar
- 1 ½ teaspoons mustard seed
- 1 ½ teaspoon ground turmeric
- 1 ½ teaspoons celery seed
Instructions
- Mix cucumbers, onions, and kosher salt together in a large bowl. Let stand for 1 hour.
- Strain liquids from the cucumber mixture. Press down on the cucumbers to release as much liquid as possible.
- In a large saucepan, combine sugar, vinegar, mustard seed, turmeric, and celery seed; bring to a boil over high heat.
- Stir cucumbers into the boiling vinegar mixture. Remove from heat shortly after returning to a boil and as cucumbers turn about 1 color.
- Carefully transfer mixture into clean jars. Chill 24 hours before serving.
Notes
- If using Diamond Crystal kosher salt, increase the amount to 2 tablespoons.
- 2 medium cucumbers = 1 pound = 4 cups sliced
Source: Almanac.com - Bread and Butter pickles can be refrigerated up to 3 months. Although they taste best within 4 to 6 weeks.
Nutrition
Calories: 651kcal | Carbohydrates: 153g | Protein: 7g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 1770mg | Potassium: 1387mg | Fiber: 8g | Sugar: 141g | Vitamin A: 650IU | Vitamin C: 35mg | Calcium: 171mg | Iron: 3mg