Traditional Bread & Butter Pickles

Put cucumbers and onions into the largest mixing bowl you own. Add salt. Cover completely with cold water and set aside for at least 2 hours. Drain and rinse thoroughly.

Prepare canning jars, lids and rings. This recipe will use about 5 to 7 pint-sized jars.

In a large pot, combine the rest of the ingredients. Bring to a boil and cook until sugar is dissolved. Add vegetables and return to a boil. Remove from heat and pack into hot jars using a slotted spoon. Add the pickling solution, allowing a 1/4-inch headspace. Remove air bubbles and refill as needed. Place lids and rings.

Process in a water bath for 10 minutes.