Robb's Bread & Butter Pickles

Directions

• Cucumbers should be unwaxed, about 4 to 5 inches long, sliced ⅛” thick.

** Onions should be as big around as the cucumbers, sliced Have ready 4 to 5 pint canning jars, rings, and lids, sterilized. Layer cucumbers and onions in large glass, plastic, or stainless steel bowl, sprinkling each layer with pickling salt. Add water to cover. Add cracked ice. Let stand at least 3 hours, stirring occasionally. Important: Standing period and use of ice insures very crisp pickles. Combine brown sugar, vinegar, water, mustard seed, celery seed, pickling spices, tumeric, and cloves in large stainless steel or non-stick kettle. Bring to a boil and simmer 5 minutes. Let stand, covered, 2 to 3 hours. Remove any remaining ice from cucumbers and onions, drain and rinse under cold water. Return pickling solution to a boil. Add cucumbers and onions to pickling solution and heat until almost boiling. Simmer gently 4 to 5 minutes. Place jar lids in simmering water for at least 5 minutes. Pack pickles tightly in jars, pressing down with wooden spoon. Cover with hot pickling solution to within ¼ inch of jar rim. Cap jars with lids.