Homemade Bread and Butter Pickles

Makes about 6 pints

My mother canned bread and butter pickles and they were always a family favorite. Unfortunately, the original recipe was lost years ago. It took some experimentation to duplicate it, even though Mom and I knew what ingredients to use. These pickles are delicious and our friends love to receive them as Christmas gifts. Serve them as is or as a condiment on your favorite sandwiches. You need to use unwaxed cucumbers since they do not get peeled. Those from your own garden or a local farmers' market are best. The amount of sugar and spices can be adjusted to taste.

Ingredients

• 25 unpeeled cucumbers, about 1-1/2 inches in diameter, thinly sliced
• 8 large onions, thinly sliced
• 1/2 cup coarse salt, such as kosher
• 5 cups distilled white vinegar, at least 5% acidity
• 5 cups granulated sugar
• 2 tablespoons mustard seed
• 2 tablespoons celery seed
• 1-1/2 teaspoons turmeric
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Combine the cucumbers, onions and salt in a large bowl. Cover and let stand at room temperature for several hours or refrigerate overnight. Rinse and drain well. Combine the remaining ingredients in a large pot and bring to a boil. Add the drained cucumbers and onions; heat thoroughly but do not boil. Place in hot sterilized jars, leaving 1/2-inch head space, and process in a boiling water canner for 10 minutes at an altitude up to 1,000 feet, 15 minutes at 1,000 to 6,000 feet. (Processing times are based on guidelines provided by the USDA National Food Safety Database.)