Bread-and-Butter Pickles
To make pickles that can be stored at room temperature, pack the pickles and onions in a dry, sterilized 1-quart canning jar and ladle in the hot pickling liquid to within 1/2 inch of the rim. Top with a sterilized lid and seal tightly with a screw band. Process in a hot-water bath for 10 minutes. Turn the jar upside down and let cool completely. Turn the jar right side up and press the center of the lid. If it remains depressed, store the jar in a cool, dark place for up to 1 year. If not, keep in the refrigerator and eat within 1 month.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery Seed | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 English cucumber or 6 pickling cucumbers (about 1 lb.)
- 1 white onion, thinly sliced
- 2 cups white wine vinegar
- 3/4 cup sugar
- 1/4 cup kosher salt
- 1 tsp. celery seeds
- 1 tsp. mustard seeds
- 2 bay leaves