Classic Bread And Butter Pickles

• 2 quarts Cucumbers, Sliced 1/8" Thick
• 1 quart Onions, Sliced 1/8" Thick
• 1/3 cups Salt
• 3 cups Apple Cider Vinegar
• 2-1/2 cups Sugar
• 3 Tablespoons Mustard Seed
• 3 teaspoons Celery Seed
• 1-1/2 teaspoon Turmeric
• 1-1/2 teaspoon Alum

1. Sprinkle salt over cucumbers and onion in a large kettle, let stand for one hour and then drain off the liquid.
2. Add remaining ingredients except the alum powder, stir together and bring to a boil to scald the pickles.
3. Sprinkle alum powder over mixture, stir to combine, then ladle pickles into hot jars and seal.
4. Process in water bath for 5 minutes for pints, 10 minutes for quarts. (Start counting time after water returns to a boil.) Makes about 5 pints.
5. NOTE: You should be able to find alum powder in the spices section of your grocery store or with the canning supplies during the summer.

cucumbers, onions, salt, apple cider vinegar, sugar, celery, turmeric, alum

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