Bread and Butter Pickles

Ingredients

Start-to-finish: 2 hours, 30 minutes (1 hour active) 

Makes 7 pint-sized jars

4 pounds 4- to 6-inch cucumbers, cut into slices

2 pounds onions, thinly sliced

1/2 cup canning salt

2 cups sugar

2 tablespoons mustard seed

2 teaspoons turmeric

2 teaspoons celery seed

1 teaspoon ginger

1 teaspoon peppercorns

3 cups vinegar 

Preparation

Combine cucumber and onion slices in a large bowl. Layer vegetables with salt; cover with ice cubes. Let stand 1 1/2 hours. Drain and rinse. Combine remaining ingredients in a large pot; bring to a boil.

Add drained cucumbers and onions and return to a boil. Boil jars and lids in hot water for 5 minutes to sterilize. Pack hot pickles and liquid into hot jars, leaving 1/4-inch head space. Run a knife around the inside of the jar to remove air bubbles. Wipe the rims of the jars with a moist paper towel to remove food residue. Screw on lids and process in a boiling water canner for 10 minutes.