Making Bread and Butter Pickles .... and a few variations

My dad loved the bread and butter pickles his mother made.... but we don't have the recipe! So I am trying to re-create it by trying the oldest variations: the basic recipe is nearly the same even in my oldest cookbooks. I'll do a follow-up video when we find out his (and our) flavor preferences.

Bread & Butter Pickles
6 cups of thin sliced cucumbers
3 medium onions, sliced thin
1/4 cup canning salt
2 cups brown sugar
2 cups vinegar
1/2 teaspoon tumeric
1 Tablespoon mustard seed
1/2 teaspoon celery seed
OPTIONS: 1/4 teaspoon ground clove, and/or a garlic clove in each jar, and/or a few red pepper flakes in each jar.

Mix the sliced vegetables with salt and let sit for 3 hours. Pour off the liquid and rinse the vegetables well.
Make the syrup in a large pot: combine sugar, vinegar, and spices and bring to a boil. Add the drained, rinsed vegetables and simmer for 10 minutes.
Ladle into jars, wipe rims, put lids on, and process the hot jars in a boiling water bath for 10 minutes.
Makes 4 pints.
These are ready to eat the next day, but will have the best flavor after sitting for a week or two. Will keep unopened indefinitely, but at least 18 months.

Видео Making Bread and Butter Pickles .... and a few variations канала Pecan Corner