Bread and Butter Pickles
This will fill 4-5 8 oz canning jars, depending upon how tightly packed the jars are.
About 6-8 medium cucumbers, sliced thinly
1 large sweet onion, cut in half, sliced thinly
4 cups cider vinegar
1 1/2 cup sugar
Put a big pot of water on the stove to boil, the water should be high enough to cover the jars.
Salt the cucumbers and onions in a colander with kosher salt, then place the colander in the sink or in a bowl and let it sit there for an hour, after which you should rinse off the salt and shake the cukes and onions to dry them.
Put the vinegar and sugar in a saucepan and heat to dissolve the sugar. When the water reaches a boil, place the jars in the water to sterilize them and simmer the canning lids in a small saucepan (do not boil the lids).
Put a tablespoon of the pickling spice in each canning jar. Pack the jars with the cucumbers and onions so they reach about half an inch below the top of the jars, then pour the vinegar/sugar mixture into each jar up to half an inch below the top of the jars. (The vinegar mixture should completely cover the cucumbers and onions.)
Put the lids on each jar, making sure the tops of the jars are clean. Secure the lids with the screw-on bands (the bands don't need to be real tight, just barely tight). Place the jars in the boiling water. Again, the water should completely cover the jars. Boil the jars for 10 minutes, then set them to cool on a wire rack.
The following day, check the lids to make sure they all sealed by pushing each lid down. IF the lid pops up and down, the jar is not
properly sealed. You can either refrigerate this jar and eat the pickles within a week or put on a new jar lid and boil again for 10 minutes.