Bread and Butter Pickles (adapted from Put 'Em Up!)
Makes about 7 pints (easily adapted)
5 pounds cucumbers, ends removed, sliced into 1/4-inch coins
1 pound large onions, thinly sliced
1/2 cup plus 1 kosher salt, divided
2 cups ice cubes
4 cups distilled white vinegar
2 cups water
1 cup sugar
1 T plus 1 tsp brown mustard seed
1 T black peppercorns
1 T cumin seeds
1 T fennel seeds
1 T turmeric
1. Toss the cucumbers and onions together with 1/2 cup of the salt in a large bowl and cover with a layer of ice cubes. Set aside for two hours. Drain and rinse in a colander.
2. Combine the vinegar, water, sugar, spices, and remaining 1 T salt in a large saucepan and bring to a boil. Add the drained cucumbers and onions and return to a boil, stirring to make sure that everything is heated through. Remove from the heat.
3. Store in the fridge, or can in a boiling water bath. Leave 1/4-inch headroom and make sure the pickles are covered with 1/4-inch of liquid. Boil 10 minutes and then let rest in the water with the heat turned off for five minutes. Set aside 24 hours and then check seals. Use within one year (and refrigerate any jars that don't seal properly.)
I'm sending this post off to These Chicks Cooked!