My great grandma’s bread and butter pickle recipe. This is a canning recipe, so you’ll have some for the whole winter!
Ingredients
- 5 cucumbers, thinly sliced
- 3 onions, sliced
- ¼ cup salt
- 1 cup white vinegar
- 1 cup water
- ¾ cup white sugar
- ½ teaspoon celery seed
- ½ teaspoon mustard seed
- ½ teaspoon ground ginger
- ¼ teaspoon ground turmeric
- 4 1-pint canning jars with lids and rings
Directions
Step 1
Mix cucumbers and onions together in a bowl. Stir in salt and let sit for 2 hours.
Step 2
Stir vinegar, water, sugar, celery seed, mustard seed, ginger, and turmeric together in a saucepan over medium-high heat. Bring to a boil; add cucumber mixture and continue to boil until cucumbers and onions are tender, about 5 minutes.
Step 3
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the hot cucumber mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Step 4
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
Step 5
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.
Cook’s Note:
This is a canning recipe. Make sure you keep everything as sanitary as possible!
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 109 | |
% Daily Value * | |
Total Fat0g | 0% |
Saturated Fat0g | 1% |
Sodium7mg | 0% |
Total Carbohydrate27g | 10% |
Dietary Fiber2g | 7% |
Total Sugars20g | |
Protein2g | |
Vitamin C9mg | 45% |
Calcium42mg | 3% |
Iron1mg | 3% |
Potassium312mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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