Ingredients

2 1/2 pounds pickling cucumbers, fresh from the market
1/4 cup pickling salt (see recipe note)
1 pound white or yellow onions, thinly sliced
1 1/4 cups white distilled vinegar (5% acidity)
1 cup apple cider vinegar (5% acidity)
2 1/4 cups sugar
Pickling spices:
1 tablespoon mustard seeds
1 teaspoon crushed red pepper flakes
3/4 teaspoon celery seeds
1 inch cinnamon stick
6 allspice berries plus a pinch of ground allspice
6 whole cloves plus a pinch of ground cloves
1/2 teaspoon ground turmeric

Instructions

Rinse and slice the cucumbers:
Carefully rinse the cucumbers, scrubbing away any dirt that may have stuck to the ribs.
Slice off 1/8 inch from the ends and discard.
Slice the cucumbers in 1/4-inch thick slices and place in a large bowl.
Salt, chill, and drain the cucumber slices:
Add the sliced onions and all of the pickling salt.
Stir so that the salt is well distributed among the cucumber slices.
Cover with a clean, thin tea towel.
Cover with a couple of inches of ice.
Put in the refrigerator and let chill for 4 hours.
Discard the ice.
Rinse the cucumber and onion slices thoroughly, then drain.
Rinse and drain again.
Make the pickling syrup: In a 4 or 6-quart pot, place the vinegars, sugar, and all of the pickling spices (do not add salt). Bring to a boil. Once the sugar has dissolved, add the sliced cucumbers and onions. Bring to a boil again. As soon as the syrup begins boiling again, use a slotted spoon to start packing the hot jars with the cucumbers and onions.

Notes

Canning instructions:

Heat the jars: If you are planning to store your pickles outside of the refrigerator for any length of time, you will need to heat your canning jars in a hot water bath after canning.

If you are planning to eat the pickles right away and store them the whole time in the refrigerator, you can skip the water bath step.

To heat the jars for canning, place the empty jars on a metal rack in a large, 16-quart canning pot. (Jars must rest on a rack in the pot, not on the bottom of the pot).

Fill with warm water at least 1 inch above the jars and bring to a boil. Reduce heat to warm to keep the jars hot and ready for canning. Wash the lids in hot, soapy water. Water Bath Canning for Beginners.

Pack the jars, add the pickling syrup: Pack jars to 1 inch from the rim with the cucumbers and onions. Then pour hot vinegar sugar syrup over them to 1/2 inch from the rim. Wipe the rim clean with a paper towel. Place a dry, clean lid on the jar. Secure with a metal screw band. Repeat with remaining jars.

Process in a hot water bath: If you are planning to store pickles outside of the refrigerator, you will want to process the filled jars in a hot water bath. Return filled jars to the same canning pot with its already hot water. The water level needs to be at least 1 inch above the top of the jars. Bring to a boil and boil hard for 15 minutes. Remove jars from the pot using tongs or jar lifters.

Let cool down to room temperature. Jars should make a popping sound as their lids seal. If a lid doesn't properly seal, do not store the jar outside of the refrigerator.

Properly canned bread and butter pickles can be stored in a cool, dark place (like a pantry) for up to 1 year. Store opened jars in the fridge and use within 3 months.

Tip: Because the jars will be processed in the water bath for more than 10 minutes, it is not necessary to first sterilize the jars for this recipe. Do make sure your jars are clean.

Difficulty rating is because it takes forever to soak and it's pretty involved when you get into it. Not really all that hard but very time consuming.