Bread-And-Butter Pickles

Bread-And-Butter Pickles

Serves: 4
 
 
Condiments and Dips
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Bread-And-Butter Pickles, you'll need:
  • 12 medium Cucumbers (9 large)
  • 2 small Onions (8 pickling size)
  • 1/4 cup Coarse pickling salt
  • 3 cup White grape juice (simmered down from
  • 6 cups)
  • 1
  • 1/3 cup Pickling vinegar
  • 2/3 tsp Whole mustard seed
  • 1/2 tsp Celery seed
  • 1 tsp Black pepper
  • 1/2 tsp Turmeric powder (scant)

Method

  • Score cucumbers lengthwise with tines of fork
  • Cut into medium-thick slices (5 per inch or less) discarding hard ends
  • Slice onions a bit thinner
  • Put both into a bowl and cover with pickling salt
  • Mix so all slices are covered and allow to stand for at least 30 minutes
  • Combine cucumbers onions juice and seasonings in large nonaluminum kettle
  • (Discard liquid that comes off cucumbers and onions as you transfer them to kettle.) Heat to boiling and boil for about 5 minutes until slices look slightly transparent
  • Pack immediately in clean hot jars; seal with hot lids
  • Process in water bath for 15 minutes after water returns to boiling or in pressure cooker for 15 minutes at 10 pounds pressure
  • Makes 4 pints.
Nutritional Facts (Per Serving)
No nutritional facts available.
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