Bread-and-Butter Pickles - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Mark Scarbrough
This easy pickle recipe yields lots of cucumber pickles to keep on hand for picnics or snacks. Try bread-and-butter pickles on sandwiches or burgers, as a complement to field peas, or as a snack with whole-grain mustard, cheddar
Ingredients
- 5 1/2 cups thinly sliced pickling cucumbers (about 1 1/2 pounds)
- 1 1/2 tablespoons kosher salt
- 1 cup thinly sliced onion
- 1 cup sugar
- 1 cup white vinegar
- 1/2 cup cider vinegar
- 1/4 cup packed brown sugar
- 1 1/2 teaspoons mustard seeds
- 1/2 teaspoon celery seeds
- 1/8 teaspoon turmeric
Instructions
- Combine cucumbers and salt in a large bowl; cover and chill 1 1/2 hours. Drain; rinse cucumbers under cold water. Drain; return cucumbers to bowl. Add onion to bowl.
- Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.
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