Bread and Butter Pickles

Recipe

Side Dish
Bread and Butter Pickles

Primary Media

Mason jar filled with bread and butter pickles attached to a homemade label

User Rating

3.62 out of 5 stars
Rate it:
13 ratings

Recipe Data

3hr20min
Prep
3hr35min
Total

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    Servings and Ingredients

    QuantityIngredientAdd
    2 lbs. small pickling cucumbers, sliced 1/4-inch thick
    1 large onion, thinly sliced
    ½ c. chopped sweet red pepper
    2 tbsp. pickling salt
    Ice
    1 ½ c. Hy-Vee granulated sugar
    1 ½ c. Hy-Vee apple cider vinegar
    2 tsp. mustard seed
    ½ tsp. celery seed
    ½ tsp. turmeric
    ⅛ tsp. ground cloves

    Directions

    1. In a large saucepan or Dutch oven, combine cucumbers, onion and red pepper. Sprinkle with pickling salt. Cover with a 2-inch layer of crushed ice or ice cubes. Let stand at room temperature 3 hours.
    2. Drain cucumber mixture in colander; do not rinse. Set cucumber mixture aside.
    3. Add sugar, vinegar, mustard seed, celery seed, turmeric and cloves to saucepan or Dutch oven. Add cucumber mixture. Bring to boiling; remove from heat.
    4. With a slotted spoon, fill sterilized jars with pickle mixture. Ladle hot liquid into jars leaving 1/2-inch headspace.
    5. Process in boiling water bath 5 minutes.

    Nutrition facts

    Servings

    25 Calories per serving

    Amounts Per Serving

    • Total Fat: 0g
    • Cholesterol: 0mg
    • Sodium: 250mg
    • Total Carbohydrates: 6g
    • Protein: 0g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 4%
    0%
    Iron 0%
    0%
    Calcium 0%

    Recipe Source:

    Hy-Vee Seasons Back to School 2012.