What’s Cookin’?

Bread and Butter Pickles
6 1/2 pounds small pickling cucumbers, cut into 1/4” slices
4 large sweet onions, thinly sliced 
1/2 cup pickling salt
5 cups white vinegar, 5% acidity 
4 cups white sugar
2 Tbsp. mustard seeds
1 1/2 tsp. ground turmeric 
1/2 tsp. ground cloves 
Combine cut cucumbers and sliced onions in a very large stainless steel Dutch oven; sprinkle with salt, then add water to cover (about 4 quarts or more). Cover and let stand 3 hours. Drain well. Rinse with cold water.
Combine vinegar, sugar, mustard seeds, turmeric and cloves in Dutch oven; cook over medium heat 5 minutes. Add drained cucumber and onions; bring to a boil.  Remove from heat.
Sterilize 10 to 12 1-pint jars in water bath canner, put flat lids is small saucepan. 
Pack hot cucumber mixture into hot jars, filling to 1/2” from top.  Remove air bubbles, wipe jar rims.  Cover with metal flat lids and screw on bands. Process, in 2 batches, in boiling water bath15 minutes.
Let cool and listen for the “pop,” telling you it’s been properly sealed.