Bread and Butter Pickles

 

4
pounds 4 to 6-inch cucumbers, cut into slices (very thin if desired)
2
pounds onions, thinly sliced
1/3
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

 

 

Combine cucumber and onion slices in a large bowl.  Layer vegetables with salt; cover with ice cubes.  Let stand 1-1/2 hours.  Drain; rinse; drain again.  Combine remaining ingredients in a large saucepan; bring to a boil.  Add drained cucumbers and onions and return to a boil.  Pack hot pickles and liquid into hot jars, leaving 1/4-inch headspace.  Remove air bubbles.  Adjust two piece caps.  Process 10 minutes in a boiling water canner. (20 minutes at 4000 ft.)

 

Makes 7 pints.