Bread and Butter Pickles
4 pounds 4-6-inch cucumbers, cut into 1/4-inch slices
Combine cucumber and onion slices in a large bowl, layering with salt; cover with ice. Let stand 1 1/2 hours. Drain; rinse; drain again. Combine remaining ingredients in a large saucepot; 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.