Classic Bread And Butter Pickles

1. 1

   In a large bowl, toss cucumbers, onions, and salt.

2. 2

   Transfer mixture to a large colander, alternating layers with crushed ice, finishing with ice on top.

3. 3

   Weight with a heavy plate and chill overnight, up to 24 hours.

4. 4

   Meanwhile, in a large nonreactive saucepan, combine sugar, vinegar, mustard seeds, celery seeds, and ginger; bring to a boil, then reduce heat and simmer, uncovered, 3 minutes.

5. 5

   Remove from heat, cool, cover, and refrigerate until cucumber mixture is ready.

6. 6

   Remove any unmelted ice from cucumbers and transfer to a nonreactive Dutch oven.

7. 7

   Strain liquid through a sieve, lined with cheesecloth, over cucumbers.

8. 8

   Heat cucumbers to a low boil, stirring occasionally; remove from heat.

9. 9

   Spoon cucumbers into sterilized pint sized canning jars.

10. 10

    Pour syrup over cucumbers to cover, leaving 1/2 inch head space.

11. 11

    Wipe jar rims with a damp cloth, put on lids and bands.

12. 12

    Invert jars, until cooled, to seal; store in refrigerator.

* Per serving · 4 servings · Values may vary.