Try this Bread and Butter Pickles recipe, or contribute your own.
Suggest a better descriptionSource: Farm Journal Cookbook Doubleday & Co, NY 1959 Yield: 7 pints Thinly slice cucumbers (we prefer crinkle cut). Slice peppers and onions paper thin and combine in a large stone pickling crock, stainless steel soup pot or other large non-reactive vessal. Mix salt and ice. Gently mix with vegetables. Cover crock with weighted lid. (I use several canning jars filled with water on top of a plate). Let sit 3 hours, then drain well. Combine sugar, spices, and vinegar, until sugar is dissolved. Pour over vegetables in large steel or enamel kettle. Bring to boil over *low* heat. Pour into hot clean canning jars and seal immediately. Posted to JEWISH-FOOD digest by PhatWolf
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2332g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 3197 | ||
Calories from Fat: 20 (1%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 2.2g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 55846.5mg | 1926 % | |
Potassium 563.8mg | 15 % | |
Total Carbohydrate 764.7g | 225 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 759.4g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3197
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.