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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 2.9
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.4 mg
  • Total Carbs: 3.0 g
  • Dietary Fiber: 0.1 g
  • Protein: 0.1 g

View full nutritional breakdown of Bread and Butter Refrigerator Pickles calories by ingredient
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Bread and Butter Refrigerator Pickles

Submitted by: DOTCOMMOM

Introduction

These crisp, spicy and sweet pickles are a great accompaniment to sandwiches and salads, or in chicken/tuna salad. When you’ve eaten the pickles, use the pickling liquid to add zing to dressing for potato or pasta salad. These crisp, spicy and sweet pickles are a great accompaniment to sandwiches and salads, or in chicken/tuna salad. When you’ve eaten the pickles, use the pickling liquid to add zing to dressing for potato or pasta salad.
Number of Servings: 24

Ingredients

    2 pounds 4- to 5-inch cucumbers, cut into 1/4-inch slices

    1 medium onion, thinly sliced

    3 tablespoons kosher salt

    2 1/2 cups white vinegar

    1 1/4 cups SPLENDA® No Calorie Sweetener, Granulated

    1 tablespoon whole mustard seeds

    1 teaspoon celery seeds

    1 teaspoon ground turmeric

    1/2 teaspoon whole cloves

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Directions

Place cucumbers and onions in a large non-reactive bowl. Sprinkle with the salt and toss to combine. Let stand at room temperature 2 hours. Drain the vegetables, rinse and drain again. Blot dry using paper towels.

Bring vinegar, SPLENDA® Granulated Sweetener, mustard seeds, celery seeds, turmeric, and cloves to a boil over medium-high heat in a large Dutch oven. Add the cucumbers and onions and return to a boil. Fill jar or container & refrigerate.

Serving Size: 24

Number of Servings: 24

Recipe submitted by SparkPeople user DOTCOMMOM.






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