bread and butter pickles
1 quart pickling cucumbers
1 medium yellow onion
2 tbsp canning salt
3/4 cup white vinegar
1/2 cup apple cider vinegar
1 cup granulated sugar
1/2 tbsp mustard seed
1/4 tsp turmeric
1/2 tsp celery seed
Slice the cucumbers, onions
Put cucumbers and onions in a big bowl.
Sprinkle the canning salt over them and then cover them with a clean towel.
Put ice on the towel.
Let it sit for about 3 hours.
After 3 hours make a brine out of the vinegar, cider vinegar, sugar, mustard seed, celery seed, and turmeric. Bring to a boil in a large pot.
Pour the now-salted water off the cucumbers and rinse them.
Put the cucumbers and onions in the pot with the brine and bring back to boil for 90 seconds.
Ladle into hot jars and put on lids.
Process for 10 minutes for pints and 20 minutes for quarts in a water bath canner.
Note: Pickles do not have to be canned. They can be stored in a sealed container in the refrigerator for up to 2 weeks.