Bread and butter pickles (Canning and preserving)

Makes 7 to 8 pints

• 6 pounds pickling cucumbers
• 4 large onions
• ½ cup salt
• 4 cups vinegar
• 4 cups sugar
• 1 tablespoon celery seed
• 2 teaspoons turmeric
• 2 tablespoons mustard seed
• 1 teaspoon mixed pickling spices

1. Slice cucumbers and onions and alternately layer in a strainer covering each layer with salt.
2. Cover with ice and let drain 3 hours, add ice as needed.
3. Drain and rinse thoroughly.
4. Combine vinegar, sugar, and spices and bring to a boil and boil 10 minutes.
5. Add cucumbers and onions and bring to a boil again.
6. Fill hot jars with cucumbers and onions, add hot liquid to within ½ inch of the tops of the jars.
7. Release air bubbles, clean the rims of the jars, and seal.
8. Process in a water bath canner for 10 minutes.

BON APPETIT