Classic Bread and Butter Pickles

Sprinkle salt over cucumbers and onion in a large kettle, let stand for one hour and then drain off the liquid.

Add remaining ingredients except the alum powder, stir together and bring to a boil to scald the pickles.

Sprinkle alum powder over mixture, stir to combine, then ladle pickles into hot jars and seal.

Process in water bath for 5 minutes for pints, 10 minutes for quarts. (Start counting time after water returns to a boil.) Makes about 5 pints.

NOTE: You should be able to find alum powder in the spices section of your grocery store or with the canning supplies during the summer.