Bread and Butter Pickles

Ingredients
2 1/2 pounds pickling cucumbers (I just used my regular garden cucumbers-you want to use very fresh)
1 pound white or yellow onions
1/4 cup pickling salt
1 1/4 cups white distilled vinegar
1 cup apple cider vinegar
2 1/4 cups sugar
1 Tbls mustard seeds
1 teaspoon crushed red pepper flakes
3/4 teaspoon celery seeds
1 inch cinnamon stick
6 whole allspice berries, plus a pinch of ground allspice
6 whole cloves, plus a pinch of ground cloves
1/2 teaspoon turmeric

5 pint sized canning jars(sterilized) plus unused lids and rings
1 16 quart canning pot with lid
jar lifter or tongs
wide mouthed funnel

Method

1. Rinse and scrub the cucumbers, removing all dirt. Slice off 1/8 inch from each end and discard.  Slice 1/4 inch and place in a large bowl.  Thinly slice the onions and add to the cucumbers.  Pour the salt evenly on the cucumbers and onions.  Stir to completely cover. Cover with a clean thin tea towel.  Put about 2 inches of ice on top of this.  Place the bowl in the fridge for four hours.

2. Sterilize your jars by placing them in your canning pot.  Cover with water, bring to boil and then turn fire down to keep them warm.

3. In a 4 or 6 quart pot, place the vinegar and all of the spices.  Bring to a boil and then add the cucumbers and onions (first, you must take ice off and discard, then rinse the cucumbers twice in a bowl of water, discarding the water and re filling the bowl with fresh water).  Bring to a boil a second time, then turn off the fire.

4.  Use the tongs to remove a jar (pouring the water back into the canning pot).  Use a slotted spoon to fill each jar with the pickles and onions. Pack the jar to 1 inch from the top.  Next, fill the syrup into the jar to 1/2 inch from the top.  Wipe the jar off with a clean paper towel.  Put the lids and rings on the jars.  Place the jars back into the hot water in the canning pot.  Bring to a boil and boil for 20 to 25 minutes.

5. Remove jars from pot and let cool.  You will hear a popping sound as each jar cools and their will be a slight indentation in the lid if it seals properly.  If this fails to do this, keep the jar in the fridge.  The jars must seal properly to keep out bacteria.  If you follow directions this shouldn't be a problem.