Ingredients and Weight:
- Cucumber 600g
- Granulated sugar 400g
- White vinegar 500ml
- Mustard seeds 30g
- Celery seeds 15g
- Fennel seeds 10g
- Bay leaves 3g
- Black peppercorns 10g
- Pickling salt 30g
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Wipe the cucumbers clean and cut off the ends. Cut them into 1/2-inch thick slices.
- In a large bowl, combine the sugar, vinegar, mustard seeds, celery seeds, fennel seeds, bay leaves, peppercorns, and pickling salt. Stir until the sugar and salt dissolved.
- Add the cucumber slices to the bowl and make sure they are submerged in the liquid.
- Cover the bowl and refrigerate for at least 4 hours or up to overnight.
Nutritional Information:
- Calories: 40 per serving
- Fat: 0g
- Cholesterol: 0mg
- Sodium: 210mg
- Carbohydrates: 10g
- Protein: 0g
Dish Characteristics:
- Sweet and tangy flavor
- Crisp and refreshing texture
- Perfect for salads, appetizers, or as a side dish
User Comments:
- "These are the best bread and butter pickles I've ever had! They're so sweet and crunchy."
- "I love the combination of flavors in these pickles. They're perfect for summer gatherings."
- "I was surprised how easy these pickles were to make. They're a great way to use up extra cucumbers."
Special Precautions and Tips:
- Use pickling salt, not regular table salt, for the best results. Pickling salt contains no iodine, which can discolor the pickles.
- Make sure the cucumbers are completely submerged in the liquid to prevent spoilage.
- The pickles will keep in the refrigerator for up to 2 months.
