Bread And Butter Pickles - cooking recipe

Ingredients

3 lbs pickling cucumbers (3 to 4 inch)
4 medium onions, thinly sliced
1/2 cup canning and pickling salt
6 cups water
3 cups cider vinegar, at least 5% acidity
2 cups firmly packed brown sugar
2 tablespoons mustard seeds
1 teaspoon celery seed
1 teaspoon ground cloves
1 teaspoon turmeric

Preparation

Prepare Ball brand or Kerr brand jars and closures according to instructions.
Wash cucumbers and remove 1/16 inch from blossom end.
Cut into 1/4 inch slices and measure 10 cups.
Combine cucumber slices, onion slices, salt and water in a large bowl.
Mix well.
Cover and let stand for 2 hours.
In a 6- to 8 quart saucepan, combine vinegar and remaining ingredients.
Bring to a boil, stirring occasionally.
Drain vegetables; rinse; drain again.
Add vegetables to vinegar mixture and return to a boil.
Pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace.
Remove air bubbles with a nonmetallic spatula.
Wipe jar rim clean.
Place new lids on jars with sealing compound next to glass.
Screw bands down evenly and firmly just until a point of resistance is met- fingertip tight.
Process 10 minutes in a boiling water canner.