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Bread and Butter Pickles
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Photo Attribute: Katrina Parks

Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 895
% Daily Value**
Total Fat 1g
2%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 19mg
1%
Total Carbohydrate 214g
71%
Dietary Fiber 5g
19%
Sugars 208g
Protein 4g
Vitamin A  10%Vitamin C  34%
Calcium  13%Iron  16%
Potassium  23%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bread and Butter Pickles

Date Added: January 04, 2014

Ingredients:

6 Cups Sugar plus extra for coating
1 Tablespoon Celery Seed
3 Tablespoons Mustard Seeds
1 1/2 Quarts Vinegar tarragon flavored
1 Tablespoon Turmeric ground
6 Onions sliced
6 Quarts Cucumbers sliced
2 Bell Peppers sliced
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Directions:

1. Place cucumbers, onions and bell peppers in a large dishpan.

2. Sprinkle 1 cup plain salt evenly over cucumbers.

3. Cover with ice and let set 3 hours. Mix other ingredients in saucepan and let come to a boil.

4. Rinse cucumbers 3-4 times to remove salt. Pour liquid over cucumbers and heat to boiling.

5. Remove from heat and put in jars. Makes 6 quarts.

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Dietary Notes:
This recipe is low-sodium with 18.5mg per serving, low-fat with 1.33g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving. This recipe is high in Vitamin C with 34% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Sulfites, Natural Sweeteners, Mustard, Celery, Cucumber, Vinegar, Onion allergies.
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