Name: Nonni's Bread and Butter Pickles recipe
Ingredients: 18 dill pickles, washed and sliced;8 small onions, thinly sliced;½ cup salt;2 cups ice cubes, or as needed;5 cups vinegar;4 cups white sugar;2 tablespoons mustard seed;½ teaspoon ground cloves;½ teaspoon celery seed;½ teaspoon ground turmeric;6 1-pint canning jars with lids and rings

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Ingredients

18 dill pickles, washed and sliced 8 small onions, thinly sliced ½ cup salt 2 cups ice cubes, or as needed 5 cups vinegar 4 cups white sugar 2 tablespoons mustard seed ½ teaspoon ground cloves ½ teaspoon celery seed ½ teaspoon ground turmeric 6 1-pint canning jars with lids and rings

Nutrition Info

87.1 calories carbohydrate: 21.7 g cholesterol: : - fat: 0.2 g fiber: 0.4 g protein: 0.3 g saturatedFat: : - servingSize: - sodium: 41.1 mg sugar: 20.7 g transFat: : - unsaturatedFat: : -

Directions

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 bubbles. 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 onto 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.

Recipe Yield

40 servings

Recipe Note

This is my mother-in-law's recipe, not sure where she got it from.

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