Bread and Butter Pickles

This was my first attempt on canning pickles, we had a lot of cucumbers this year and my husband wanted me to try and make pickles. I did learn a few things along the way, like packing the pickles tightly. I did not use pickle crisp, but next time i will for crispier pickles, But these turned out wonderful!

Ingredients:
12 medium cucumbers
5 medium onions
1/4 cup canning salt
2 cups vinegar
2 cups sugar
1 cup water
3 tsp. mustard seed
3 tsp. celery seed
1 tsp. curry powder

Wash cucumbers and slice, Peel onions and slice, in a large bowl or large stockpot, whatever type you have big enough to hold ingredients in. Arrange cucumbers and onions in layers, sprinkling salt between each layer and ending with salt.

Let stand 4-6 hours. Drain and rinse well.

Combine remaining ingredients to a large stock pot and heat to boiling.

Pack the cucumber/onion mixture tightly into sterile hot jars.Cover the cucumbers with the boiling brine, leaving 1 inch head space.

Process in a water bath canner for 10 minutes.

Yields about 5 pints.