Grandma Elsie'S Bread And Butter Pickles

• 6 medium cucumbers, sliced
• 3 medium onions, sliced in half moons
• 1 cup canning salt
• 3 cups vinegar
• 3 cups boiling water
• 1 1/2 teaspoons mustard seeds
• 1 1/2 teaspoons celery seeds
• 1 teaspoon turmeric
• 2 cups sugar

1. Wash cucumbers well. Slice, then discard any slices with blemishes.
2. Mix cucumbers, onions, and salt; let stand 2 hours. Drain and rinse off excess salt.
3. Combine vinegar, boiling water, mustard seed, celery seed, turmeric and sugar. Bring to a boil, add cucumbers. Cook 5 minutes.
4. Pack into hot sterilized jars leaving 1/4-inch headspace. Wipe rim of jar with a damp paper towel. Adjust 2 piece caps. Process in a boiling water bath canner for 15 minutes.
5. *Test cucumbers for hollowness: if a cucumber floats in a bucket of water, it's a "hollow" cucumber and is good for relish, not pickling.
6. **To avoid a cloudy brine or darkened pickles, do not use common table salt (use only canning salt).

cucumbers, onions, canning salt, vinegar, boiling water, mustard seeds, celery seeds, turmeric, sugar

Taken from www.food.com/recipe/grandma-elsies-bread-and-butter-pickles-462492 (may not work)