Jalapeno Bread & Butter Pickles

• 4 pounds cucumbers, sliced
• 5 small onions, sliced
• 4 jalapeno peppers, sliced and seeded
• 1/2 cup canning salt
• 5 cups sugar
• 4 cups white vinegar
• 2 tablespoons mustard seed
• 2 teaspoons celery seed
• 1-1/2 teaspoons ground turmeric
• 1/2 teaspoon ground cloves

1. In a large container, combine cucumbers, onions, jalapenos and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain again.
2. In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from heat.
3. Carefully ladle hot mixture into seven hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

cucumbers, onions, peppers, canning salt, sugar, white vinegar, celery, ground turmeric, ground cloves

Taken from www.tasteofhome.com/recipes/jalapeno-bread-butter-pickles/ (may not work)