Try this Crisp Bread and Butter Pickles recipe, or contribute your own.
Suggest a better descriptionMix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours. Drain thoroughly and put the vegetables in a large kettle. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil. Pack the pickles into hot jars and seal.
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Serving Size: 1 Pint (448g) | ||
Recipe Makes: 8 Pints | ||
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Calories: 1486 | ||
Calories from Fat: 14 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 6982mg | 241 % | |
Potassium 97.7mg | 3 % | |
Total Carbohydrate 377.5g | 111 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 376.7g | ||
Protein 1.3g | 2 % | |
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: 1486
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