Bread and Butter Pickles

Bread and Butter Pickles
                
READY IN: 3hrs
SERVES: 8
YIELD: 7 pints
UNITS: US

INGREDIENTS

Nutrition

• 
  4
  quarts cucumbers, thinly sliced
  
• 
  8
  medium white onions (Onions should be peeled and thinly sliced.)
  
• 
  ¹⁄₂
  cup pickling salt
  
• 
  5
  cups sugar
  
• 
  1 ¹⁄₂
  teaspoons turmeric
  
• 
  1
  teaspoon celery seed
  
• 
  2
  tablespoons mustard seeds
  
• 
  5
  cups cider vinegar
  

NUTRITION INFO

Serving Size: 1 (612) g
Servings Per Recipe: 8
AMT. PER SERVING % DAILY VALUE

Calories: 600.8
Calories from Fat 9 g 2 %

Total Fat 1 g 1 %
Saturated Fat 0.2 g 0 %

Cholesterol 0 mg 0 %

Sodium 7091.4 mg 295 %

Total Carbohydrate 145 g 48 %

Dietary Fiber 3.2 g 12 %
Sugars 133.6 g 534 %

Protein 3 g 6 %

DIRECTIONS

• Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours.
  
• Drain thoroughly and put the vegetables in a large kettle.
  
• Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil.
  
• Pack the pickles into hot jars and seal.