Step 1: In a large non-reactive bowl, combine the sliced cucumbers and onions. Sprinkle with pickling salt and toss gently to coat. Let stand at room temperature for 2-3 hours. This draws out excess water and helps maintain crispness for this bread and butter pickle recipe.
Step 2: While cucumbers are brining, prepare your canning jars and lids. Wash four pint-sized canning jars, lids, and bands in hot, soapy water. Rinse well. Sterilize jars by boiling them in a large pot of water for 10 minutes. Keep jars hot until ready to fill. Place lids in a small saucepan with simmering water, but do not boil.
Step 3: After brining, drain the cucumbers and onions thoroughly in a colander. Do not rinse, as a slight saltiness contributes to the flavor of this bread and butter pickle recipe.
Step 4: In a large non-reactive pot, combine the white vinegar, granulated sugar, apple cider vinegar, mustard seeds, celery seeds, turmeric, and ground cloves. Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved. Reduce heat and simmer for 5 minutes.
Step 5: Add the drained cucumber and onion slices to the hot brine. Bring the mixture back to a gentle simmer, just until the cucumbers start to change color (about 5-7 minutes). Do not overcook, or they will lose their crispness.
Step 6: Carefully ladle the hot pickle mixture into the hot, sterilized canning jars, leaving 1/2 inch of headspace. Make sure cucumbers and onions are fully submerged in the brine. Use a clean cloth to wipe jar rims. Center the hot lids on the jars and apply bands until fingertip tight.
Step 7: Process jars in a boiling water canner for 10 minutes. Make sure water covers jars by at least 1 inch. After processing, carefully remove jars from the canner and place them on a towel-lined counter to cool completely, undisturbed, for 12-24 hours. You can store any leftover pickles in non-canning jars in the fridge for everyday use, ideally using durable Basics Glass Food Storage containers.
Step 8: Check seals. Lids should be concave and not flex when pressed. Any unsealed jars should be refrigerated and consumed within 2-3 weeks. Store sealed jars in a cool, dark place for up to 1 year. For best flavor, allow the pickles to cure for at least 2 weeks before opening. Enjoy your homemade bread and butter pickle recipe!