Homemade Tangy Bread and Butter Pickles
These crisp, tangy homemade bread and butter pickles have a nostalgic, old-fashioned flavor that's perfect for adding a zesty kick to sandwiches, burgers, and more. The vibrant yellow color and crunchy texture make them a family-favorite condiment.
Instructions
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1
In a large container, combine the sliced cucumbers and onions with the canning salt. Cover with crushed ice and mix well. Let stand for 3 hours, then drain, rinse, and drain again.
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2
In a Dutch oven, combine the sugar, vinegar, mustard seed, celery seed, turmeric, and cloves. Bring the mixture to a boil, then add the drained cucumber and onion mixture. Return to a boil, then remove from heat.
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3
Carefully ladle the hot pickle mixture into 7 hot pint jars, leaving 1/2-inch headspace. Remove any air bubbles and adjust the headspace if necessary. Wipe the rims clean, center the lids on the jars, and screw on the bands until fingertip tight. Place the jars in a canner with simmering water, ensuring they are completely submerged. Bring to a boil and process for 15 minutes. Remove the jars and allow them to cool completely.
Nutrition Information
Per serving (based on 7 servings)
Nutrition information is automatically calculated and should be considered an estimate.
