Aunt Lena's Bread And Butter Pickles Recipe

• 4 lb unwaxed cucumbers - (3" to 4" long)
• 1/2 lb onions - (2 large)
• 1/2 c. coarse kosher salt (or possibly 6 tbspns uniodized table salt or possibly pickling salt) Water
• 2 1/2 c. sugar
• 1 1/2 tsp celery seed
• 1 1/2 tsp mustard seed
• 1 1/2 tsp grnd turmeric
• 2 1/2 c. cider vinegar

1. To salt vegetables: Using mandoline or possibly food processor, slice cucumbers and onions as thin as possible.
2. In 4-qt bowl (not aluminum), layer prepared cucumbers and onions with salt.
3. Cover with cool water.
4. Chill, covered, for 4 to 5 hrs, or possibly overnight.
5. To heat vegetables: Drain vegetables.
6. Rinse and drain again.
7. Chill in colander set in bowl.
8. Meanwhile, place sugar, spices and vinegar in a 6- to 8-qt saucepan.
9. Stir to dissolve sugar.
10. Bring to a boil.
11. Add in well-liquid removed vegetables all at once.
12. Stir to encourage even heating.
13. Heat just to a boil.
14. To fill jars: Adjust heat to keep mix warm, but not boiling.
15. Using slotted spoon, fill warm, sterilized jars within 3/4- to 1-inch of top.
16. Cover with boiling syrup to within 1/4-inch.
17. Using tea strainer, remove spices remaining in pan, divide them among jars and seal.
18. Throw away leftover syrup.
19. (Note: You may have as much as 2 c. leftover syrup, but it's too watered down by cucumbers to be reused.)
20. To store pickles: Seal.
21. Cold.
22. Label.
23. Store in refrigerator.
24. Wait at least 1 month before using, to develop best flavor.
25. But for best quality, consume pickles within 6 weeks.
26. This recipe yields 4 pints.
27. Yield: 4 pints

cucumbers, onions, coarse kosher salt, sugar, celery, turmeric, cider vinegar

Taken from cookeatshare.com/recipes/aunt-lena-s-bread-and-butter-pickles-71930 (may not work)