Guiding you to complete health and happiness for body and soul!
One of my favourites for burgers and chopping into sandwich spreads. Similar to bread and butter pickles on pg. 37 of Vol. 2
1 gallon of sliced pickling cucumbers, about 5 lbs
2 cups sliced onions
1/2 cup pickling salt
3/4 cup lemon juice
2 cups honey
2 tsp turmeric
1 tsp celery seed
1/2 cup water
1 1/2 Tbsp mustard seeds, optional
In a large pot combine sliced cucumbers, onions, and pickling salt. Mix and cover with cold water and ice cubes, let stand 3 hours or overnight in fridge. Drain and add remaining ingredients. Bring just to a boil, but DO NOT let boil, remove from heat and pack into sterilized pint canning jars. Process in a water bath canner for 15 minutes after water returns to a boil. Add 5 minutes if you live over 2500 feet. Yields 8 gem pints. Naturally gluten free.
Nutrition (per serving): 55.1 calories; 0.2g total fat; 0mg cholesterol; 1130.1mg sodium; 93.7mg potassium; 14.4g carbs; 0.4g fiber; 12.7g sugar; 0.5g protein.
Tips ‘n’ Techniques
Sodium content is less than nutritional analysis because the pickles are rinsed. Sorry, I can't be more accurate. Serving size would be about 2 to 4 pickles.
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