Susan’s Bread and Butter Pickles or Relish

6 c. cucumbers, sliced thin
2 medium white onions, peeled and sliced thin
1/2 c. canning salt
2 c. vinegar
2 c. boiling water
1 tsp. mustard seed
1 tsp. celery seed
1/2 tsp. turmeric
1 1/2 c. sugar

Sort cucumbers, discarding any with blemishes. Wash well.

Cut off ends and cut lengthwise for use with the food processor or leave whole and slice thin by hand.

Mix cucumbers, onions, and the ½ cup of canning salt; let stand 2 hours. Drain and rinse off excess salt.

Combine vinegar, boiling water, mustard seed, celery seed, turmeric and sugar. Bring to a boil then combine with cucumbers.

Simmer for 5 minutes.

Pack into hot sterilized jars leaving 1/4-inch headspace. Use a wooden spoon handle inside rim of jar to pack and release any bubbles.

Wipe rim of jar with a damp paper towel. Adjust 2 piece caps. Hand tighten only.

Submerge in a boiling water bath canner for 10 minutes. To avoid a cloudy brine or darkened pickles, do not use common table salt (use only canning salt). Yield: Six 1/2 pint jars if you use the food processor, 3 1/2 pint jars if you slice by hand.