Grandma's Bread-And-Butter Pickles
30m prep 15m cook 0h ready
Classic bread-and-butter pickles made with cucumbers and onions in a sweet-tangy brine. A fun project to make with grandchildren.
Nutrition (per serving, estimated)
Estimated based off 6 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 113 mg
- Iron: 0.65 mg
- Magnesium: 48.7 mg
- Phosphorus: 72 mg
- Potassium: 387 mg
- Zinc: 0.68 mg
Let's Cook
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Step 1.
Wash and trim cucumbers and cut into 1/4 inch slices. Put in large ceramic bowl.
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Step 2.
Trim onions, cut in half, then cut the halves into thin slices and put in the bowl.
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Step 3.
Sprinkle with salt and cover with two quarts of water. Set aside for 3 hours.
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Step 4.
After about 2 1/2 hours, combine vinegar and sugar in large pot and bring to a boil.
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Step 5.
Drain the saltwater from the cucumbers and put them in the boiling liquid along with the spices.
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Step 6.
Bring the mixture back to a simmer, then turn off stove.
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Step 7.
Scoop the pickles out of the pot and into clean jars. Add liquid to jars.
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Step 8.
Cover tightly with lids and let them sit on the counter for 24 hours before refrigerating.
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Step 9.
They will be ready to eat in 3 days. Store in fridge for up to 3-6 months.
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