Old-Fashioned Bread and Butter Pickles
Slice 8 cups cucumbers and 2 onions into thin rounds.
Sprinkle with 1/3 cup kosher salt, cover with ice, and let sit 3 hours.
Drain well and rinse lightly.
Next
Drain well and rinse lightly.
In a pot, combine 2 cups sugar, 2 cups vinegar, 1 tablespoon mustard seeds, 1 teaspoon celery seeds, 1 teaspoon turmeric, and 1 teaspoon ground cloves.
Bring brine to a boil, stirring until sugar dissolves.
Add cucumber and onion slices, simmer 5 minutes until jus
t tender but still crisp.
Pack hot pickles into sterilized jars, covering with brine.
Seal jars and process in boiling water bath for 10 minutes.
Cool jars and store in a cool, dark place.
Best flavor develops after at least one week of curing.
