Nutellah_
Culinary Explorer
Hey everyone, I want to introduce you to a delightful recipe for Bread and Butter Pickles! 
Perfect for adding a tangy crunch to your favorite dishes.
327×243
162.9 kB
Ingredients:
Perfect for adding a tangy crunch to your favorite dishes.327×243
162.9 kB
Ingredients:
- 2 lbs pickling cucumbers, thinly sliced
- 1 onion, thinly sliced
- 1/4 cup pickling salt
- 2 cups white vinegar
- 1 cup apple cider vinegar
- 2 cups granulated sugar
- 2 tablespoons mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon turmeric
- 1/2 teaspoon ground cloves
- In a large bowl, combine sliced cucumbers, sliced onion, and pickling salt. Toss to coat evenly. Cover with ice cubes and let stand at room temperature for 2 hours. Drain well and rinse thoroughly under cold water. Drain again.
- In a large saucepan, combine white vinegar, apple cider vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, and ground cloves. Bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved.
- Add drained cucumber and onion mixture to the saucepan. Return to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
- Remove from heat. Using a slotted spoon, pack hot pickles and onions into sterilized jars, leaving about 1/2 inch headspace.
- Ladle hot pickling liquid over pickles, leaving 1/2 inch headspace. Remove air bubbles using a non-metallic utensil. Wipe jar rims clean and apply lids and bands.
- Process jars in a boiling water canner for 10 minutes (adjust time for altitude if necessary). Remove jars and cool completely. Check lids for seal after 24 hours. If lids spring back, jars are not sealed and refrigeration is necessary.
- Store sealed jars in a cool, dark place for at least 2 weeks before opening to allow flavors to develop.
They have that perfect balance of sweet and tangy flavors. Can't wait to try making a batch myself. Thanks for sharing! 
