Bea and Bill's Bread and Butter Pickles Recipe

Combine cucumbers onions pickling salt and garlic in a large pot. Place enough cracked ice atop the cucumber mixture to cover by at least 2 inches.

Cover the pot with a lid and refrigerate 3 to 12 hours. Drain all liquid from the mixture. Discard any remaining pieces of ice. Remove the garlic and set aside.

Bring the sugar vinegar mustard seed turmeric and celery seed to a boil in a separate large saucepan stirring frequently. Add the cucumber and onion mixture; return to a boil. Reduce heat to medium-low and cook at a simmer until cucumbers and onion are soft 5 to 10 minutes.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumber and onion mixture into the hot sterilized jars filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Place jars in a canning pot with at least an inch of water covering all of the jars and boil for 10 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface several inches apart until cool. Once cool press the top of each lid with a finger ensuring that the seal is tight (lid does not move up or down at all). If you have a can that does not seal just stick it in the fridge and eat that jar first. Store in a cool dark area and wait at least 3 hours before opening.