Tanya’s Bread-and-Butter Pickles

2 gallons sliced pickling cucumbers (approx. 15 lbs.)
3 large white onions, thinly sliced
1/2 to 1 cup pickling salt
1/2 bag ice
8 cups apple cider vinegar
4 cups water
6 cups sugar
1 tablespoon turmeric
4 tablespoons yellow mustard seed
4 teaspoons celery seed

Pickle as soon as you can after harvesting the cukes. Keep the cucumbers in cold water until you use them, then wash thoroughly. No need to peel. Slice relatively thinly. (I use the larger setting on my mandoline for quick, easy and uniform thickness.) Slice the white onions by cutting the onion in half through the root end, then thinly through.

Mix the cukes and onions together in a large bowl or pot, and toss with a relatively liberal amount of salt. Cover with ice, put a plate over it all and weight down. Let stand for three hours in a cool place. Rinse and drain thoroughly.

In a large pot, combine the vinegar, sugar, water turmeric, mustard seed, and celery seed. Bring to a boil. Remove from heat and add the cucumber and onion mixture. Combine thoroughly and return to heat. (Add a little water if needed.) Heat through, but do not allow to boil.

Put in sterilized canning jars, allowing 1/4-inch headspace. Be sure to wipe the top and band of the jars clean. In a canner, process for 10 minutes after the water returns to a boil. Remove the jars, and place on a towel-covered surface, being careful not to let them touch. Allow to cool until they seal. If any of the jars do not pop, place them in the refrigerator and use them within a month. Properly sealed pickles last indefinitely, but their flavor decreases after about a year.