Bread-And-Butter Pickles

• 3 quarts sliced or chopped vegetables (a mix, or all pickling cucumbers; see notes)
• 2 1/4 pounds onions (about 4), peeled, halved lengthwise, and thinly sliced crosswise
• 1/2 cup salt
• 1 quart distilled white vinegar
• 2 1/2 cups sugar
• 1 tablespoon mustard seeds
• 2 teaspoons celery seeds
• 2 teaspoons ground dried turmeric

1. In a large bowl (at least 6 qt.), combine vegetables, onions, salt, and 2 1/2 quarts water. Cover and chill at least 12 hours or up to 24 hours. Drain, rinse well, and drain again.
2. Follow steps 1 through 4 of Canning Instructions, using six pint-size jars (seven if using all cucumbers).
3. In an 8- to 10-quart pan over high heat, bring vinegar, sugar, mustard seeds, celery seeds, and turmeric to a boil, stirring often. Add vegetable mixture, cover, and return to a boil; reduce heat and simmer, stirring occasionally, until onions are limp, about 2 minutes.
4. Follow steps 5 through 11 of Canning Instructions, leaving 1/2 inch headspace in each jar; be sure liquid covers vegetables (discard any leftover liquid). Bring water in canner to 180u0b0-185u0b0 and process for 30 minutes.
5. Note: Nutritional analysis is per 1/4 cup drained.

vegetables, onions, salt, white vinegar, sugar, mustard seeds, celery seeds, ground dried turmeric

Taken from www.myrecipes.com/recipe/bread-and-butter-pickles-1 (may not work)