** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.