Drain all the pickle juice from the jar into a bowl and set it aside. Remove the pickles from the jar. Into that pickle jar (or any mason jar), pour 1/2 cup of reserved pickle juice, as well as the white vinegar, sugar, and pickling spice. …
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Make your bread and butter pickles 1 In a large pot, combine sugar, mustard seed, celery seed, ground turmeric, peppercorns, and vinegar. Heat just to a boil. 2 Drain and rinse the cucumber and onions under fresh water. Add the drained cucumber and onion slices to the large pot... More ...
These sweet and spicy low carb pickles have less than 1g net carb per serving. 1. Bring the vinegar, sweetener, and spices to a boil. 2. Pour the liquid over the onions and cucumbers in a resealable container. 3. Chill in the refrigerator for 4 days. If you liked this low carb pickle recipe, then you might like my recipe for pickled eggs.
This is my Grandma's easy, old fashioned recipe that's suitable for refrigerator pickles or canning. Combine sliced cucumbers, onions, and salt in large bowl; toss to combine; cover and refrigerate for 3-4 hours (or as long as 12 hours). Drain in colander, rinse well under running water for 2 minutes, tossing vegetables as they are rinsing.
In a large pot, combine sugar, mustard seed, celery seed, ground turmeric, peppercorns, and vinegar. Heat just to a boil. Drain and rinse the cucumbers and onions under fresh water. Add the drained cucumber and onion slices to the pot of pickling brine and return to boil.