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Pickle Perfect: Easy Bread & Butter Recipe

Prep Time
20
min.
Total Time
50
min.
Servings

2 (1-qt.) jars or 64 servings

What You Need

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Make It

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  • Bring vinegar, sugar and pickle mix to boil in saucepan on medium-high heat, stirring frequently; simmer on medium-low heat 5 min., stirring occasionally. Cool 5 min.
  • Place cucumbers in large bowl. Add vinegar mixture; mix lightly. Cool 30 min.
  • Rinse 2 clean glass 1-qt. jars and lids with boiling water. Pack cucumber slices into jars to within 3/4 inch of tops of jars. Ladle pickling liquid into jars, completely covering cucumbers with liquid and leaving 1/2-inch headspace at top of each jar. Wipe off top edges of jars; immediately cover with lids. Refrigerate at least 3 weeks or up to 2 months.

Food Facts

The pickle flavor develops over time. For best results, refrigerate pickles at least 3 weeks before serving.

Note

Cut thin slice off both ends of each cucumber before using to make pickles. The blossom end may contain an enzyme which causes the pickles to become overly soft.

Variation

Prepare using 4 (1-pint) jars.

Servings

  • 2 (1-qt.) jars or 64 servings

Nutritional Information

Serving Size 2 (1-qt.) jars or 64 servings
AMOUNT PER SERVING
Calories 15
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 80mg
Carbohydrate 3g
Dietary fiber 0g
Sugars 3g
Protein 0g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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