Traditional Bread & Butter Pickles

• 7 cups Sliced Cucumbers
• 4 whole Sliced Onions
• 1/2 cups Canning And Pickling Salt
• 3 cups White Vinegar
• 2 cups Sugar
• 2 Tablespoons Mustard Seeds
• 1 teaspoon Celery Seeds
• 1 teaspoon Turmeric

1. Put cucumbers and onions into the largest mixing bowl you own. Add salt. Cover completely with cold water and set aside for at least 2 hours. Drain and rinse thoroughly.
2. Prepare canning jars, lids and rings. This recipe will use about 5 to 7 pint-sized jars.
3. In a large pot, combine the rest of the ingredients. Bring to a boil and cook until sugar is dissolved. Add vegetables and return to a boil. Remove from heat and pack into hot jars using a slotted spoon. Add the pickling solution, allowing a 1/4-inch headspace. Remove air bubbles and refill as needed. Place lids and rings.
4. Process in a water bath for 10 minutes.

cucumbers, onions, canning and, white vinegar, sugar, mustard seeds, celery seeds, turmeric

Taken from tastykitchen.com/recipes/canning/traditional-bread-butter-pickles/ (may not work)