Bread-and-Butter Pickles

• 6 pounds unwaxed Kirby cucumbers
• 8 white pearl onions (not cocktail onions), peeled
• 1/2 cup pickling salt (6 ounces, by weight; kosher salt may be substituted, but do not use ordinary table salt)
• 4 cups ice cubes
• 4 cups granulated sugar
• 1 1/2 teaspoons ground turmeric
• 1/2 teaspoon ground cloves
• 2 tablespoons whole mustard seeds
• 1 teaspoon celery seed
• 3 cups white vinegar

1. Wash the cucumbers.
2. Slice paper thin.
3. Slice the onions paper thin, and mix with the cucumbers and salt in a very large container, at least 10 quarts.
4. Add enough water to the 4 cups of ice to make 2 gallons of ice water.
5. Mix the ice water with the cucmbers, onions and salt.
6. Set aside for at least 3 hours.
7. Then, drain thoroughly.
8. Sterilize 8 one-pint canning jars with new lids by boiling jars and lids for 10 minutes.
9. Remove from heat, but leave jars in the hot water.
10. In a 6-to-8-quart saucepan, mix the rest of the ingredients and bring to a boil.
11. Add cucumbers and onions, and cook until the mixture reaches 190 degrees on a candy thermometer.
12. Pack the mixture into hot sterilized canning jars.
13. Wipe rims, and seal.
14. Place the jars in boiling water to cover, and cook 15 minutes after the water returns to a boil.
15. Cool and store.

unwaxed kirby cucumbers, white pearl onions, pickling salt, granulated sugar, ground turmeric, ground cloves, mustard seeds, celery, white vinegar

Taken from cooking.nytimes.com/recipes/5857 (may not work)