Blue Ribbon Bread And Butter Pickles Recipe
Servings: 10
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 Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 10 servings | |
| Calories 301 | |
| Calories from Fat 5 | 2% |
| Total Fat 0.6g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 951mg | 40% |
| Potassium 392mg | 11% |
| Total Carbs 71.64g | 19% |
| Dietary Fiber 2.6g | 9% |
| Sugars 65.65g | 44% |
| Protein 1.99g | 3% |
