Spicy Bread and Butter Pickles

Place cucumbers and onions in a large glass or stainless steel bowl. Mix well with salt. Cover with cold water and ice. Allow to sit on counter for 2 hours.

Meanwhile, sterilize jars in canner by placing in boiling water for a few minutes. Remove and place on counter.

Slice the serranos in half. If you like it very spicy, keep the membranes and seeds in the peppers.

When the 2 hours are up, drain and rinse cucumbers and onions well.

In an 8-quart pan, combine vinegar, sugar, pickling spice, turmeric, and crushed red peppers. Bring to a boil over medium high heat, stirring to dissolve sugar.

Stir in cucumbers, onions and serranos. Bring back to a boil, stirring as needed so all vegetables are coated in pickling liquid. When it comes to a boil, remove immediately from heat.

Ladle vegetables and juice into sterilized jars, being sure to get one or two serrano peppers in each jar.
Wipe rim, top with primed lids and screw on tops. Place jars in canner and bring to a boil, processing for 10 minutes.