Brown Eyed Baker · by Michelle Lettrich★ 4.7 (246)
Refrigerator Bread and Butter Pickles
NUTRITION · PER SERVING180M COOK
CAL 15%·PRO 3%
CARBS 67G92% OF CAL
3G FIBER61G SUGAR4G OTHER
FAT 1G2% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crisp, tangy refrigerator pickles with a sweet-sour brine flavored with mustard seeds and turmeric. These quick pickles require no canning and store in the fridge for weeks.
condimentamerican🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 5½ cups pickling cucumbers, sliced ¼-inch thick (about 1½ pounds)
- 1½ tablespoons kosher salt
- 1 cup thinly sliced sweet onion
- 1 cup granulated sugar
- 1 cup white vinegar
- ½ cup apple cider vinegar
- ¼ cup light brown sugar
- 1½ teaspoons mustard seeds
- ½ teaspoon celery seeds
- 1/8 teaspoon ground turmeric
At a glance
PER SERVING · TIME 180M
CAL 15%·PRO 3%
CARBS 67G92% OF CAL
3G FIBER61G SUGAR4G OTHER
FAT 1G2% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 1991mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 330mg
- Calcium
- 63mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1991MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.