Honeyed Bread and Butter Pickles

I'm not a huge fan of pickles, but I discovered that other people love home made pickles and I can exchange goods and services for my pickles.  After I saw this recipe for Honeyed Bread-and-Butter Pickles in my book Canning for a New Generation, I just had to try it.  See if you can resist this recipe after reading it.

Honeyed Bread-and-Butter Pickles
makes 7 pint jars

3 pounds pickling cucumbers (3-4 inches long)
1 pound small onions (about 2)
1/4 cup plus 1 Tablespoon pure kosher salt
2 Tablespoons yellow mustard seeds
1 Tablespoon celery seeds
2 teaspoons crushed red pepper flakes
6 cups cider vinegar (5% acidity)
3/4 cup mild honey
1 1/2 teaspoons tumeric
1 1/2 teaspoons dry mustard powder

Cut off the blossom end of each cucumber; cut into 1/4 inch rounds.  Cut the onions in half lengthwise and thinly slice them into half-circles.  Put the cucumbers and onions in a large bowl and sprinkle with 1/4 cup salt, tossing to combine.  Cover with a layer of ice cubes and refrigerate for 8 hours or overnight.  Pick out any unmelted ice, drain well, and rinse under cold running water.  Toss with the mustard seeds, celery seeds, and red pepper flakes and set aside.

In a non-reactive pot, combine the vinegar, 1 1/2 cups water, the honey, tumeric, mustard powder, and the remaining 1 tablespoon salt.  Bring to a full boil.

Working quickly, pack the cucumbers and onions into the jars (not too tightly).  Ladle the hot vinegar mixture into the jars, leaving 1/2 inch headspace at the top.  Use a chopstick to remove any air bubbles.  Take a wet paper towel and clean the rims of the jars before placing lids and bands on the jars. 

Place jars in a water bath canner, bring water to a boil, and boil for 15 minutes.  Remove jars and do not disturb for 12 hours.