BREAD AND BUTTER PICKLES

Makes approx. 8-10 jars.

Place cucumbers and onion slices in a large bowl and sprinkle liberally with salt and mix well.  Add ice and top with a weighted plate (put the one gallon bottle of vinegar or water on top).  Let sit for 3-4 hours.  Rinse and drain thoroughly.

Combine vinegar, sugar, turmeric, celery seed, and mustard seed in a large pot or Dutch oven and stir until the sugar is dissolved.  Add drained cucumbers and onions.

Place pot on medium low heat and bring to a simmer (DO NOT BOIL), stirring frequently to coat.  Remove from heat just before it’s about to boil.

Wash jars in the dishwasher and wash the tops in hot soapy water (so you do not destroy the seal).  Place jars upright on a cookie sheet and place in 225 degree oven for 15 minutes to complete sterilization process. Turn oven off and let them sit in oven until ready to use.

Using a canning funnel, fill each jar to the top with the warm cukes and fill to the top (below the rim) with the juice.  Place lid and ring tightly on each jar and place in a water bath for 10 minutes.  Remove and cool.