Bread and Butter Refrigerator Pickles
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
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
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.
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.