Bread and Butter Pickles

Ingredients

Instructions

1. 1Wash 8 pint-size canning jars in hot soapy water or a dishwasher and keep them hot; simmer new lids in hot water per the package directions and keep them hot until needed.
2. 2Layer the sliced cucumbers and onions in a large bowl or pot, sprinkle with 1/3 cup canning salt, cover with a generous layer of ice cubes, and let the mixture stand for 3 hours, adding more ice as needed, then drain thoroughly and rinse lightly.
3. 3In a large pot, combine 3 cups white vinegar (5% acidity), 3 cups sugar, 2 tablespoons mustard seed, 1 1/2 teaspoons celery seed, 1 teaspoon turmeric, and the optional cloves, and bring to a boil, stirring until the sugar dissolves.
4. 4Add the drained cucumbers and onions to the boiling syrup, return to a boil, and simmer for 5 minutes so the vegetables just begin to soften and take on color, then use a slotted spoon to pack the hot cucumbers and onions into the hot jars.
5. 5Ladle the hot syrup over the vegetables in each jar, keeping them covered and leaving 1/2 inch of headspace at the top.
6. 6Remove air bubbles with a non-metallic spatula, add more hot syrup if needed to maintain 1/2 inch headspace, wipe the rims clean, center the lids, and screw on the bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water, 10 minutes for pints and 15 minutes for quarts from the time the water returns to a full boil; add 5 minutes at 1,001 to 3,000 feet, 10 minutes at 3,001 to 6,000 feet, or 15 minutes above 6,000 feet.
8. 8Turn off the heat, wait 5 minutes, then transfer the jars to a towel-lined counter and let them sit undisturbed for 12 to 24 hours.
9. 9Press each lid to confirm it has sealed, remove the bands, wipe down the jars, and label with the contents and date.
10. 10Store sealed jars in a cool, dark spot for up to about 1 year, let the flavor develop for at least 1 to 2 weeks before eating, and refrigerate once opened.
11. 11Never thin out the vinegar or syrup or add extra cucumbers beyond the amount given, since that changes the acidity that makes these pickles safe to store at room temperature.