Bread & Butter Pickles

Step 1: Salt the Vegetables

1. Thinly slice the cucumbers and onions.
2. Place them in a large bowl and mix with the salt.
3. Layer the salted vegetables with ice cubes.
4. Let stand for 3 hours, then drain thoroughly.

Step 2: Make the Brine

1. In a saucepan, combine: Vinegar, White sugar, Mustard seed, Pickling spices (in a cheesecloth bag).
2. Bring mixture to a full boil.

Step 3: Pickle the Vegetables

1. Pour boiling hot brine over the vegetables, ensuring they are fully covered.
2. Fill jars immediately.
3. Wipe rims and add on lids.

Step 4: Water Bath Process

1. Place jars into the canner with water covering jars by at least 1 inch.
2. Bring water to a rolling boil.
3. Process for 10-15 minutes for pints or quarts.

Step 5: Cool & Store

1. Remove jars & place upright on a towel.
2. Do not tighten rings.
3. Cool for 24 hours.
4. Check seals: Lids should be concave & not flex when pressed.
5. Label date & store in a cool, dark place.