Classic Bread And Butter Pickles

1. 1

   Sprinkle salt over cucumbers and onion in a large kettle, let stand for one hour and then drain off the liquid.

2. 2

   Add remaining ingredients except the alum powder, stir together and bring to a boil to scald the pickles.

3. 3

   Sprinkle alum powder over mixture, stir to combine, then ladle pickles into hot jars and seal.

4. 4

   Process in water bath for 5 minutes for pints, 10 minutes for quarts. (Start counting time after water returns to a boil.) Makes about 5 pints.

5. 5

   NOTE: You should be able to find alum powder in the spices section of your grocery store or with the canning supplies during the summer.

No additional tips available.