nonni's bread and butter pickles

Ingredients

• Servings: 40
• 18 dill pickles, washed and sliced
• 8 small onions, thinly sliced
• 1/2 cup salt
• 2 cups ice cubes, or as needed
• syrup:
• 5 cups vinegar
• 4 cups white sugar
• 2 tablespoons mustard seed
• 1/2 teaspoon ground cloves
• 1/2 teaspoon celery seed
• 1/2 teaspoon ground turmeric
• 6 1-pint canning jars with lids and rings

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 3 hrs 40 mins


• put pickles and onions in a colander; stir in salt and top with ice. let mixture sit for 3 hours.
• combine vinegar, sugar, mustard seed, cloves, celery seed, and turmeric together in a large pot; bring to a boil. cook and stir vinegar mixture until sugar is dissolved into syrup, about 10 minutes.
• drain pickles and onions and add to syrup; bring to a boil and cook until onions are tender, 5 to 10 minutes.
• sterilize the jars and lids in boiling water for at least 5 minutes. pack pickles and syrup into hot, sterilized jars, filling to within 1/4 inch of the top. run a knife or thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil and lower jars into the boiling water using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. bring the water to a rolling boil, cover the pot, and process for 10minutes.
• remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool, dark area.