Bab’s Bread and Butter Pickles

Try these tangy-sweet bread-and-butter pickles on a tuna sandwich or chopped in a tartar sauce for fish fillets. Serve these at your next BBQ and then send your family and friends home with a jar as a great hostess gift! This can also be made with cider vinegar.

Original recipe makes 6 pints

Ingredients

9 cups 1/4-inch thick cucumber slices
6 (1 pint) canning jars with lids and rings
1 tablespoon pickling spice
1 tablespoon ground turmeric
3 cups distilled white vinegar
3 cups water
1 1/2 cups sugar
4 teaspoons sea salt

  • PREP

    20 mins

  • COOK

    5 mins

  • READY IN

    1 day 25 mins

Directions

  1. Divide cucumber slices among canning jars. Add 1/2 teaspoon pickling spice and 1/2 teaspoon turmeric to each jar.
  2. Stir vinegar, water, sugar, and sea salt together in a large saucepan and bring to a boil. Cook and stir until the sugar and salt dissolve; cook at a boil for 2 minutes.
  3. Carefully fill jars with brine to within 1/2 inch of the rim, covering the cucumbers completely. Discard any leftover brine.
  4. Place the lids on the jars. Refrigerate at least 24 hours before serving. Store in the refrigerator for up to 6 months.

Nutrition

Calories: 28 kcal
Carbohydrates: 7.1 g
Cholesterol: 0 mg
Fat: 0 g
Fiber: 0.2 g
Protein: 0.2 g
Sodium: 142 mg

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