Bread and Butter Pickles

I LOVE these pickles. I eat them on homemade bread like a sandwich.

*Follow the directions kind of carefully or they won't turn out crispy.

4 lbs. Kirby (waxless) cucumbers - cut into strips or rounds
2 lbs. small onions - sliced thinly
1/3 c. coarse salt - I use regular sometimes and it still works
3 cups cider vinegar
2 C granulated sugar
2 Tbsp. mustard seeds (little yellow balls)
2 tsp. ground turmeric
2 tsp. celery seeds
1 tsp. ground ginger
1 tsp. black peppercorns

1. Place cucumbers, onions and salt in a large bowl and toss well to combine. cover the surface with ice cubes and let stand for 2 hours. Drain, rinse and drain again. (this is what makes them crispy in the jar - don't skip this step)

2. Combine the vinegar, sugar and spices in a large, heavy, non-reactive pot and bring to a boil. add the prepared cucumbers and onions; return mixture to boil. Cook 1 minute, then remove from the heat.

3. Pack hot pickles into 6 hot, super clean pint jars. Cover with hot syrup, leaving 1/4 inch of head space. Seal and process in a boiling water bath for 10 minutes.

Ooooo - I'm going to the storage room to get a jar right now. Good Luck!