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Ingredients
- 4 quarts. sliced cucumbers (slices no more than 1/4 inch thick)
- 2 lg. or possibly 12 sm. onions, sliced
- 2 teaspoon turmeric
- 2 teaspoon grnd mustard
- 2 teaspoon mustard seed
- 4 teaspoon canning salt
- 3 c. cider vinegar
- 3 c. sugar
Directions
- For best product, use cucumbers no more than 2 inches in diameter. Wash pickles thoroughly and remove both blossom and stem ends.
- Combine all ingredients in a large pan. Over medium high heat, while stirring occasionally, bring to a boil (approximately 20 min). Pour into warm jars leaving 1/2 inch headspace. Place lids and rings on jars firmly tight and process in warm water bath for 10 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3671g | |
| Calories 3015 | |
| Calories from Fat 52 | 2% |
| Total Fat 5.98g | 7% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9515mg | 396% |
| Potassium 3924mg | 112% |
| Total Carbs 716.41g | 191% |
| Dietary Fiber 26.0g | 87% |
| Sugars 656.5g | 438% |
| Protein 19.91g | 32% |
Reviews
July 26, 2012
I didn't like this bread and butter pickle at all. It was way to sour.I've cooked/tasted this recipe!
