Crunchy, Sweet, and Tangy Bread and Butter Pickles

Crunchy, Sweet, and Tangy Bread and Butter Pickles might be a good recipe to expand your side dish recipe box. For $1.69 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 292 calories, 4g of protein, and 3g of fat. This recipe serves 4. If you have sea salt, tumeric, mustard seeds, and a few other ingredients on hand, you can make it. 267 people were glad they tried this recipe. It is brought to you by White on Rice Couple. From preparation to the plate, this recipe takes roughly 2 hours. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a solid spoonacular score of 46%. Try Sweet 'N' Tangy Freezer Pickles, A Crunchy Tangy Sweet And Fresh Salad With Curried Yoghurt Dres, and Bread and Butter Pickles for similar recipes.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Place the cucumbers and onions in a colander resting in a large bowl or in the sink. Toss with the salt and let stand for 1-2 hours (the cucumbers will release a lot of water during salting).Rinse the cucumbers and onions and then place in a single layer on a couple of sheet pans lined with paper towels. Cover with another layer of paper towels and let dry overnight.The next day, combine the vinegar, water, sugar, mustard seeds, celery seeds, and turmeric in a large saucepan. Heat to a boil, add the cucumbers and onions, and then continue heating until it returns to a boil.Remove from the heat and immediately place the cucumbers and onions in sterilized canning jars. Top with the vinegar mixture and seal the jars according to manufacturer's instructions.Allow to sit for several days before opening to allow the flavors to fully develop. Best served chilled.

 

Step by step:

1. Place the cucumbers and onions in a colander resting in a large bowl or in the sink. Toss with the salt and let stand for 1-2 hours (the cucumbers will release a lot of water during salting).Rinse the cucumbers and onions and then place in a single layer on a couple of sheet pans lined with paper towels. Cover with another layer of paper towels and let dry overnight.The next day, combine the vinegar, water, sugar, mustard seeds, celery seeds, and turmeric in a large saucepan.

2. Heat to a boil, add the cucumbers and onions, and then continue heating until it returns to a boil.

3. Remove from the heat and immediately place the cucumbers and onions in sterilized canning jars. Top with the vinegar mixture and seal the jars according to manufacturer's instructions.Allow to sit for several days before opening to allow the flavors to fully develop. Best served chilled.

Nutrition Information:

covered percent of daily need