Bread and Butter Pickles

makes approximately 7 pints

This recipe comes from Better Homes and Gardens Canning published in 2012.  They now have a entire book using some of the recipes from the magazine.  I only made about half the recipe. 

16 cups (approximately 6 pounds) pickling cucumbers, sliced

8 medium white onions, sliced

1/3 cup pickling or kosher salt

3 cloves garlic, halved

crushed ice

4 cups sugar

3 cups apple cider vinegar

2 Tbsp mustard seeds

1 1/2 tsp ground tumeric

1 1/2 tsp celery seeds

Prepare boiling water canner.  Prepare jars, lids, and rings.  

In a nonreactive pot, combine the cucumbers, onions, salt, and garlic.  Cover with about 2 inches of ice, and chill in refrigerator for 3 to 12 hours.  Remove any ice from pot.  Drain cucumber mixture and discard garlic.  

In the same pot, combine the sugar, vinegar, mustard seeds, tumeric, and celery seeds.  Bring to boiling and stir to dissolve sugar.  Add cucumber mixture.  Return to boiling and remove pot from the heat.  

Pack hot cucumber mixture and liquid into hot, sterilized jars leaving 1/2 inch headspace.  Wipe jar rims and top with lids and rings.  Process jars in boiling water canner for 10 minutes.  Remove jars to a clean towel and let sit overnight before labeling and storing.