Bread and Butter Refrigerator Pickles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 pounds 4- to 5-inch cucumbers, cut into 1/4-inch slices1 medium onion, thinly sliced3 tablespoons kosher salt2 1/2 cups white vinegar1 1/4 cups SPLENDA® No Calorie Sweetener, Granulated1 tablespoon whole mustard seeds1 teaspoon celery seeds1 teaspoon ground turmeric1/2 teaspoon whole cloves
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.
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.
Nutritional Info 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
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