Try these tangy-sweet bread-and-butter pickles on a tuna sandwich or chopped in a tartar sauce for fish fillets. Serve these at your next BBQ and then send your family and friends home with a jar as a great hostess gift! This can also be made with cider vinegar.
Ingredients
- 9 cups 1/4-inch thick cucumber slices
- 6 cannings jars with lids and rings , 1 pint
- 1 tablespoon pickling spice
- 1 tablespoon ground turmeric
- 3 cups distilled white vinegar
- 3 cups water
- 1.5 cups sugar
- 4 teaspoons sea salt
Instructions
-
1
Divide cucumber slices among canning jars. Add 1/2 teaspoon pickling spice and 1/2 teaspoon turmeric to each jar.
-
2
Stir vinegar, water, sugar, and sea salt together in a large saucepan and bring to a boil. Cook and stir until the sugar and salt dissolve; cook at a boil for 2 minutes.
-
3
Carefully fill jars with brine to within 1/2 inch of the rim, covering the cucumbers completely. Discard any leftover brine.
-
4
Place the lids on the jars. Refrigerate at least 24 hours before serving. Store in the refrigerator for up to 6 months.
Nutrition Facts
Per serving
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