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Quick Bread and Butter Pickles

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“From Cook's Country”
READY IN:
20mins
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

Directions

  1. Toss cukes, onion, and salt in colander set over bowl. Let stand 1 hour. Discard drained liquid.
  2. Bring vinegar, sugar and spices to a boil in large saucepan. Reduce heat to low add cukes and onion and press to submerge in liquid. cover and cook until cukes turn a dullish olive-brown, about 5 minutes.
  3. Transfer entire pan contents to glass bowl. Refrigerate, uncovered, at least 2 hours before serving. (pickles can be refrigerated in covered container for up to.
  4. 2 weeks).
  5. Time does not include 1 hour setting and chilling time.
  6. UPDATE!
  7. I made these this week end -- not bad! I added a fresh sliced jalapeno -- just enough spice -- made them interesting.
  8. I also used Splenda in place of the sugar.

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