Bread and Butter Pickles (Print Version)

# Ingredients:

01 - 2 1/2 pounds pickling cucumbers.
02 - 1/4 cup pickling salt.
03 - 1 pound white or yellow onions, thinly sliced.
04 - 1 1/4 cups white distilled vinegar (5% acidity).
05 - 1 cup apple cider vinegar (5% acidity).
06 - 2 1/4 cups sugar.
07 - 1 tablespoon mustard seeds.
08 - 1 teaspoon crushed red pepper flakes.
09 - 3/4 teaspoon celery seeds.
10 - 1 inch cinnamon stick.
11 - 6 allspice berries plus pinch ground allspice.
12 - 6 whole cloves plus pinch ground cloves.
13 - 1/2 teaspoon ground turmeric.

# Instructions:

01 - Rinse cucumbers, trim ends, and slice into 1/4-inch thick slices.
02 - Mix cucumber slices with onions and salt, cover with ice, refrigerate 4 hours. Rinse and drain twice.
03 - Place clean jars on rack in canning pot, cover with water, and bring to boil. Reduce heat to keep warm.
04 - Combine vinegars, sugar, and spices. Bring to boil, add cucumbers and onions, return to boil.
05 - Fill jars with cucumber mixture to 1 inch from rim, add syrup to 1/2 inch from rim.
06 - Seal jars and process in boiling water bath for 15 minutes. Let cool completely.

# Notes:

01 - Use fresh pickling cucumbers for best results.
02 - Can use kosher salt instead of pickling salt.
03 - Adjust processing time for altitude.
04 - Makes 3-5 pints.

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