Bab's Bread and Butter Pickles
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Description
Try these tangy-sweet bread-and-butter pickles on a tuna sandwich or chopped in a tartar sauce for fish fillets. Serve these at your next BBQ and then send your family and friends home with a jar as a great hostess gift! This can also be made with cider vinegar.
Ingredients
- 9 cups 1/4-inch thick cucumber slices
- 6 (1 pint) canning jars with lids and rings
- 1 tablespoon pickling spice
- 1 tablespoon ground turmeric
- 3 cups distilled white vinegar
- 3 cups water
- 1 ½ cups sugar
- 4 teaspoons sea salt
Directions
- 1. Divide cucumber slices among canning jars. Add 1/2 teaspoon pickling spice and 1/2 teaspoon turmeric to each jar.
- 2. Stir vinegar, water, sugar, and sea salt together in a large saucepan and bring to a boil. Cook and stir until the sugar and salt dissolve; cook at a boil for 2 minutes.
- 3. Carefully fill jars with brine to within 1/2 inch of the rim, covering the cucumbers completely. Discard any leftover brine.
- 4. Place the lids on the jars. Refrigerate at least 24 hours before serving. Store in the refrigerator for up to 6 months.
Nutrition Facts
serving: 6 pints
calories: 28.2 kcal
carbohydrates: 7.1 g
protein: 0.2 g
sodium: 141.8 mg
fiber: 0.2 g
sugar: 6.5 g