Gram Miller's Bread and Butter Pickles

Combine the sliced cucumbers and onions in a large bowl. Sprinkle with canning salt and toss to combine. Let the mixture sit for 2 hours at room temperature to draw out excess moisture. (2 hours)

In a large stainless steel or enamel saucepan, combine the white vinegar, water, granulated sugar, celery seed, mustard seed, ground ginger, and ground turmeric. Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved. (5 minutes)

Drain the cucumber and onion mixture in a colander and rinse thoroughly under cold water to remove the salt. Add the drained cucumber and onion mixture to the boiling vinegar mixture. Return to a boil and cook until the cucumbers and onions are tender-crisp, about 5 minutes. (5 minutes)

Pack the hot cucumber mixture into the hot, sterilized canning jars, leaving 1/4-inch headspace at the top of each jar. Gently tap the jars on a towel-lined surface to release any trapped air bubbles. Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal.

Place the lids on the jars and screw on the rings until fingertip tight. Do not overtighten.

Place a canning rack in the bottom of a large stockpot or canning pot. Add enough water to cover the jars by at least 1 inch. Bring the water to a rolling boil. Carefully lower the filled jars into the boiling water using a jar lifter. Ensure the jars are not touching each other or the sides of the pot.

Once the water is at a full rolling boil, cover the pot and process the jars for 15 minutes. Adjust processing time based on your altitude; higher altitudes require longer processing times.

After processing, turn off the heat and carefully remove the jars from the pot using a jar lifter. Place the jars on a towel-lined surface, leaving at least 1 inch of space between each jar. Allow the jars to cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal.

After the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid doesn't flex or pop back up, the jar is properly sealed. If a lid does not seal, refrigerate that jar and consume within a few weeks.

Store the sealed jars in a cool, dark place for at least 2-3 weeks before enjoying. This allows the flavors to fully develop.