Bread and Butter Pickles (Makes 8 pints)

4 quarts thinly sliced cucumbers
1/2 cup pickling salt
Ice cubes
2 quarts sliced onions
1 quart cider vinegar
4 cups sugar
1 tablespoon celery seeds
2 tablespoons mustard seeds
1 tablespoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon white pepper

1. Gently stir salt into thinly sliced cucumbers

2. Cover with ice cubes; let stand 2-3 hours or until     cucumbers are crisp and cold. Add more ice, if it melts.

3. Drain; add onions

4. In large saucepan, combine vinegar, sugar, celery seeds,     mustard seeds, ginger, turmeric, and pepper. Bring     mixture to a boil, boil 10 minutes.

5. Add cucumber and onion slices and bring to a boiling     point.

6. Pack loosely at once in hot jars; making sure pickles are     covered with vinegar syrup.

7. Adjust lids.

8. Process in boiling water bath 15 minutes; remove jars     from canner and cool in draft free place.