Bread and Butter Pickles

I always thought making pickles would be hard. But this recipe is quick and easy.

And it makes a great Hostess Gift!

It was given to me years ago (unfortunately I do not remember who gave it to me!) and it has become a staple in my fridge ever since.

These are a delicious snack with cheese and crackers, on sandwiches, as a relish, or just out of the jar!

Here’s the link to a vlog I did with lots of info on cucumbers – not only their nutritional benefits but some DIY recipes using them for facial care: http://livebalancednaturally.com/cukes-arent-just-for-eating/

As always, organic ingredients are recommended.

Bread and Butter Pickles
Print Recipe
Yields: 7 cups
Bread and Butter Pickles
Print Recipe
Yields: 7 cups
Instructions
  1. In a glass bowl, alternately layer the sliced Cucumbers and White Onions.
  2. In a medium saucepan, combine the Sugar, Vinegar, Himalayan Salt, Mustard Seeds, Celery Seeds, and ground Tumeric. Bring to boiling, stirring until Sugar is dissolved.
  3. Pour this mixture over the Cucumbers and White Onions.
  4. Allow to cool. You may want to put a weight, like a saucer, on top to make sure Cucumber and White Onions stay completely immersed.
  5. Put in tightly sealed glass jar(s) and refrigerate at least 24 hours before serving. Store up to 1 month in refrigerator.
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