Side Items

Bread and Butter Refrigerator Pickles takes 135 minutes to prepare.

Bread and Butter Refrigerator Pickles takes 20 minutes to cook.

Bread and Butter Refrigerator Pickles makes 24 servings.

The ingredients for Bread and Butter Refrigerator Pickles are:

2 pounds 4- to 5-inch cucumbers, cut into 1/4-inch slices

1 medium onion, thinly sliced

3 tablespoons kosher salt

2 1/2 cups white vinegar

1 1/4 cups SPLENDA? No Calorie Sweetener, Granulated

1 tablespoon whole mustard seeds

1 teaspoon celery seeds

1 teaspoon ground turmeric

1/2 teaspoon whole cloves

Here is how you make Bread and Butter Refrigerator Pickles:

Place cucumbers and onions in a large non-reactive bowl. Sprinkle with the salt and toss to combine. Let stand at room temperature 2 hours. Drain the vegetables, rinse and drain again. Blot dry using paper towels.Bring vinegar, SPLENDA? Granulated Sweetener, mustard seeds, celery seeds, turmeric, and cloves to a boil over medium-high heat in a large Dutch oven. Add the cucumbers and onions and return to a boil. Fill jar or container & refrigerate.Serving Size: 24Number of Servings: 24Recipe submitted by SparkPeople user DOTCOMMOM.

The nutritional information for Bread and Butter Refrigerator Pickles is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 2.9

• Total Fat: 0.0 g
• Cholesterol: 0.0 mg
• Sodium: 0.4 mg
• Total Carbs: 3.0 g
• Dietary Fiber: 0.1 g
• Protein: 0.1 g

The dietary needs meet for Bread and Butter Refrigerator Pickles is Sugar Free