Bread-And-Butter Pickles from Healthy Diabetic Recipes

Bread-And-Butter Pickles Recipe

Recipe Ingredients:

12 medium Cucumbers (9 large)
2 small Onions (8 pickling size)
1/4 cup Coarse pickling salt
3 cup White grape juice (simmered down from 6 cups)
1 1/3 cup Pickling vinegar
2/3 tsp Whole mustard seed
1/2 tsp Celery seed
1 tsp Black pepper
1/2 tsp Turmeric powder (scant)

Recipe Instructions:

Score cucumbers lengthwise with tines of fork. Cut into medium-thick
slices (5 per inch or less), discarding hard ends. Slice onions a bit
thinner.
Put both into a bowl and cover with pickling salt.
Mix so all slices are covered and allow to stand for at least 30 minutes.
Combine cucumbers, onions, juice, and seasonings in large nonaluminum
kettle.
(Discard liquid that comes off cucumbers and onions as you transfer them
to kettle.) Heat to boiling and boil for about 5 minutes, until slices
look slightly transparent. Pack immediately in clean, hot jars; seal with
hot lids. Process in water bath for 15 minutes after water returns to
boiling, or in pressure cooker for 15 minutes at 10 pounds pressure. Makes
4 pints.

Variations: Cauliflower, celery stalks, carrot strips, or slices, and
green pepper slices all make good pickles. Prepare as above, except process
for 25 minutes in boiling water bath or 20 minutes in pressure cooker.

Nutritional information per 1/4 cup: calories - 32, protein - 0, fat -
0, carbohydrates - 8 gm. 1/4 cup equals 1 diabetic Vegetable exchange or
1/2 Bread exchange. THESE SHOULD NOT BE EATEN BY THOSE WHO ARE ON A
LOW-SODIUM DIET, AS THIS RECIPE WILL NOT SUCCEED WITHOUT SALT.

FROM: Canning and Preserving without Sugar by: Norma M. MacRae, R.D.
copyright 1982 Formatted to MM by Trish McKenna

Servings: 4

"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."

~ Charles Pierre Monselet

 

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