Grandma Elsie'S Bread And Butter Pickles - cooking recipe

Ingredients

6 medium cucumbers, sliced
3 medium onions, sliced in half moons
1 cup canning salt
3 cups vinegar
3 cups boiling water
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons celery seeds
1 teaspoon turmeric
2 cups sugar

Preparation

Wash cucumbers well. Slice, then discard any slices with blemishes.
Mix cucumbers, onions, and salt; let stand 2 hours. Drain and rinse off excess salt.
Combine vinegar, boiling water, mustard seed, celery seed, turmeric and sugar. Bring to a boil, add cucumbers. Cook 5 minutes.
Pack into hot sterilized jars leaving 1/4-inch headspace. Wipe rim of jar with a damp paper towel. Adjust 2 piece caps. Process in a boiling water bath canner for 15 minutes.
*Test cucumbers for hollowness: if a cucumber floats in a bucket of water, it's a \"hollow\" cucumber and is good for relish, not pickling.
**To avoid a cloudy brine or darkened pickles, do not use common table salt (use only canning salt).