Bread and Butter Pickles

I don't like most pickles.  They taste like vinegar.  Not that I don't like vinegar, but a pickle should be full of flavor and zest.

Canning, after all, is meant to bring back the flavor and feeling of summer, months later when winter winds blow through.

But it better be a good pickle.  Thank goodness.  These are good pickles.
Instructions:
Layer the the cucumbers and onions in a bowl like you were making lasagna.
Cucumber, salt, onions, salt, crushed ice.  Repeat until you fill the bowl and put an extra layer of ice on top.  Cover it with a towel and set it in your sink.

You want enough ice to keep it cold - not to freeze it.  Freezing will make the pickles mushy.  Let it stand for 2 hours.

Drain, rinse, drain again.  We want to get rid of all the loose salt (now dissolved.) The goal is to have our cuke's and onions absorb the salt  - not be coated in it.

Combine the remaining ingredients in a large pot and bring to a boil.  As soon as it starts to boil, add the drained cucumbers and onions and return to a boil.  As soon as it tarts boiling again, turn off the heat (or remove from heat if electric stove.)

Pack hot pickles and liquid into pre heated jars, leaving about 1/4 inch head-space.  Remve the air bubbles.  Secure a proper two piece cap and process 10 minutes in a boiling water canner.


Ingredients: