Bread-and-Butter Pickles

This recipe yields lots of cucumber pickles to keep on hand for picnics or snacks. Try them on sandwiches or burgers, as a complement to field peas, or as a snack with whole-grain mustard, cheddar cheese, and crackers. Thin-skinned pickling cucumbers are essential.

Yield: 16 servings (serving size: about 1/4 cup drained pickles)

Ingredients

• 5 1/2  cups  thinly sliced pickling cucumbers (about 1 1/2 pounds)
• 1 1/2  tablespoons  kosher salt
• 1  cup  thinly sliced onion
• 1  cup  sugar
• 1  cup  white vinegar
• 1/2  cup  cider vinegar
• 1/4  cup  packed brown sugar
• 1 1/2  teaspoons  mustard seeds
• 1/2  teaspoon  celery seeds
• 1/8  teaspoon  turmeric

Preparation

1. Combine cucumbers and salt in a large bowl; cover and chill 1 1/2 hours. Drain; rinse cucumbers under cold water. Drain; return cucumbers to bowl. Add onion to bowl.

2. Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.

Nutritional Information

Calories:

18 (5% from fat)

Fat:

0.1g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein:

0.4g

Carbohydrate:

4.4g

Fiber:

0.5g

Cholesterol:

0.0mg

Iron:

0.1mg

Sodium:

168mg

Calcium:

8mg