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Bread and Butter Pickles

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Servings: Serves 24

Cook Time: 15 minutes

Prep Time: 22 minutes


Bread and Butter Pickles
4 each pickling cucumbers, well cleaned
2 whole Large sweet onion, thinly sliced
2 tablespoon Kosher salt
1/2 teaspoon Spice, turmeric/Tumeric, ground
1/4 teaspoon Celery seeds
1 1/2 teaspoon Mustard seeds
1/8 teaspoon Cayenne pepper
1 teaspoon whole clove
1 cup White vinegar
1 cup Sugar


A relish tray staple, bread and butter pickles are crisp, tart, and sweet - great on a burger or in a sandwich.
1. Cut the ends off the cucumbers. Cut each cucumber into 1/4-inch rounds. In a large nonreactive bowl, toss cucumbers and onions with salt. Cover and refrigerate for 2 hours. Rinse cucumbers and onions several times and drain well. Transfer to a 1-quart container.
2. In a small saucepan onver high heat, combine turmeric, celery seeds, mustard seeds, cayenne, cloves, vinegar, and sugar. Bring to a boil, stirring occasionally to dissolve sugar. Boil for 1 minute. Pour the hot brine over the vegetables.
3. Let pickles cool to room temperature, about 2 hours. Cover and refrigerate for 1 day to develop full flavor.
Source: Hannaford fresh Magazine, September - October 2008

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 24
Base Nutrients
Calories 52 kcal (2%)
Calories from Fat 63 kcal (0%)
Total Fat 7 g (10%)
Saturated Fat 6 g (30%)
Cholesterol 0 mg (0%)
Sodium 592 mg (24%)
Total Carbohydrates 18 g (6%)
Dietary Fiber 7 g (28%)
Protein 7 g (11%)
Vitamin A 62 IU (1%)
Vitamin C 8 mg (13%)
Calcium 20 mg (0%)
Iron 10 mg (16%)

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