Bread and Butter Pickles

Bread and Butter Pickles:

3 lbs Pickling Cucumbers 

1 lbs Onions

1/4 cup Pickling Salt

Ice Cubes

Water

2 cups Sugar

1 Tbsp Mustard Seed

1 tsp Celery Seed

1 tsp Ground Turmeric

1/2 tsp Black Peppercorns

3 cups Vinegar

Wash cucumbers, cut into1/4 inch slices discarding the ends. Peel and thinly slice onions. Combine sliced cucumbers and onions in a large bowl; sprinkle with salt and then cover with ice and water. Let sit for 3 hours and then drain and rinse under fresh water. Pack into pint jars.

In a large pot combine sugar, mustard seed, ground turmeric, peppercorns and vinegar. Bring to a boil and remove from heat. 

Ladle the hot liquid over the cucumbers maintaining a 1/2 inch headspace. Screw on the sterilized lids and bands. Process pickles in a canner for 10 minutes.  When processing time is complete, turn off heat and allow canner to cool down for 5 minutes before lifting jars onto the kitchen counter.