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Bread & Butter Pickles

Bread & Butter Pickles
This Recipe Is:

WebMD Recipe from EatingWell.com

Try these tangy-sweet bread-and-butter pickles on a tuna sandwich or chopped in a tartar sauce for sautéed fish fillets.

Ingredients
Prep: 25 minutes | Total Time: 25 minutes
  • 2 1/2 pounds
    pickling cucumbers, or other small cucumbers, cut into 1/8- to 1/4-inch-thick slices (about 9 cups)
  • 1 tablespoon
    pickling spice
  • 1 tablespoon
    turmeric
  • 3 cups
    distilled white vinegar, or cider vinegar
  • 3 cups
    water
  • 1 1/2 cups
    sugar
  • 1 tablespoon plus 1 teaspoon
    sea salt
Instructions
  1. Divide cucumber slices among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1/2 teaspoon pickling spice and 1/2 teaspoon turmeric to each jar.
  2. Combine vinegar, 3 cups water, sugar and salt in a large saucepan. Bring to a boil and stir until the sugar and salt dissolve. Boil for 2 minutes. Remove from the heat.
  3. Carefully fill jars (or containers) 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 (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.

 

Nutritional Information

Makes: 6 pint jars (about 12 cups)
  • Calories7
  • Fat0 g
    • Saturated fat0 g
  • Cholesterol0 g
  • Carbohydrates1 g
    • Dietary fiber0 g
  • Protein0 g
  • Sodium27 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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