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Suggest a better descriptionIn a large bowl combine the cucumbers and onion, sprinkle with salt, and toss well. Add the ice cubes and chill, covered, overnight. Drain the mixture in a colander and rinse under cold water. In a saucepan bring the remaining ingredients to a boil, stirring. Add the cucumbers and onions and bring to just a simmer, stirring. Transfer to a bowl and cool. Chill the pickles, covered, for 24 hours. The pickles can be made 1 week ahead and kept refrigerated, covered. Or, spoon the hot pickles into sterilized 1-pint Mason-type jars, filling the jars to within 1/2-inch of the top. Seal with the lids. Put the jars on a rack in a kettle and pour in enough hot water to cover them by 2 inches. Bring to a boil and cook, covered, for 10 minutes. Transfer the jars with tongs to a rack and cool. Store in a cool, dark, dry place. Yield: about 4 pints Per serving: 857 Calories (kcal); 1g Total Fat; (0% calories from fat); 2g Protein; 225g Carbohydrate; 0mg Cholesterol; 11304mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 14 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9391 Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1746g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2373 | ||
Calories from Fat: 19 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 7001.4mg | 241 % | |
Potassium 132mg | 3 % | |
Total Carbohydrate 603.3g | 177 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 602.3g | ||
Protein 1.8g | 3 % | |
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: 2373
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