Try this Bread & Butter Pickles (Judie Wilson) recipe, or contribute your own.
Suggest a better descriptionCover sliced cucumbers with cracked ice and pickling salt. Let stand for 3 hours. Drain.
Combine remaining ingredients in a large pot. Add cucumbers to pot and bring to a boil.
Fill mason jars with cucumbers and brine, dispersing evenly. Complete the canning process.
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Serving Size: 1 quart (306g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 224 | ||
Calories from Fat: 41 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 65145.5mg | 2246 % | |
Potassium 997.7mg | 26 % | |
Total Carbohydrate 48.7g | 14 % | |
Dietary Fiber 18.5g | 74 % | |
Sugars, other 30.1g | ||
Protein 9.8g | 14 % | |
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: 224
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