Other

Bread and Butter Pickles

Photo by Buff Strickland

recipe heading-plus-icon

yields

Makes ½ pound


  • 1 gallon cider vinegar, 1 gallon water, 4 pounds light brown sugar, 2
steps

1. Combine all ingredients except for the vegetables in a stockpot and bring to a boil, and then pour brine over the vegetables.

2. Store pickles in mason jars, for serving, or any other sealable container. Keep in refrigerator for up to seven days.

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