For quick last-minute pickling, try these easy bread-and-butter pickles. Save the liquid to use in coleslaw or potato salad.
- Portion size 2 servings
- Credits : © CanadianLiving.com
- 9 cucumbers (about 3 lb/1.5 kg)
- 2 onions
- 2 tablespoons pickling salt
- 1 1/2 cup granulated sugar
- 1 cup white vinegar
- 2 tablespoons pickling spices
- 1 teaspoon celery seeds
- 1/2 teaspoon hot pepper flakes (optional)
Scrub cucumbers and trim off ends. Thinly slice cucumbers and onions; place in large bowl. Sprinkle with salt and toss to coat; let stand for 2 hours.
Drain vegetables but do not rinse. Pack into freezer containers.
In saucepan, bring sugar, vinegar, pickling spice, celery seeds, and hot pepper flakes (if using) to boil; reduce heat and simmer for 5 minutes. Strain and pour over vegetables to cover; let cool. Cover and freeze for up to 2 months. Thaw in refrigerator.
Nutritional facts <b>Per 2 tbsp (25 mL):</b> about
- Sodium 5 mg
- Protein trace
- Calories 21.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 5 g
- Iron 1.0
- Folate 1.0
- Vitamin C 2.0