Tutorial for Canning Bread & Butter Pickles

Not only is our garden giving us food daily, but our neighbor is also bringing boxes of produce. This food will go bad if left on the counter or in the fridge, and the freezers are filling up. Time to can. In this video, Bread & Butter pickles. These sweet pickles are great as a side dress for meats or as a sandwich topping. We add a little pepper powder to give them some kick.
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Bread and butter pickles

4lbs. Cucumbers
2 pounds onions, sliced thin
1/3 c. Salt for preserving
2 c. Sugar
2 T mustard seed
2 t. Turmeric
2 t. Celery seed
1 t. Ginger
1 t. Peppercorn’s
3 c vinegar 5%

Wash cucumbers. Cut in slices 1/4” crosswise and put cucumbers and onions in a bowl, layering with salt. Cover with ice cubes and let stand for 2 1/2 hours. Drain and rinse in cold water. Drain.
Combine sugar, spices, and vinegar in a large saucepan and boil. Stir until sugar dissolves. Add cucumbers and onion and bring the mixture to a boil.

Pack jars with hot pickles and liquid, leaving 1/2” headspace. Wipe rim with vinegar, put lid and ring, and tighten fingertip tight. Put jars into canner (with a rack), making sure water covers jars at least 1”.heat at med-high.
Cover the canner and bring water to a rolling boil for 10 min for pint jars. Turn off the heat and let stand for 5 minutes. Remove jars from the canner.