Easy Bread-and-Butter Pickles

4 pounds cucumbers, cut into 1/4 inch slices
1 1/2 pounds onions, thinly sliced
1/2 cup coarse salt
3 cups vinegar
2 cups sugar
2 1/2 tsp. mustard seed
1 1/2 tsp. turmeric
2 tsp. ground celery seed

Place cucumbers and onions in a large bowl. Add salt and toss. Add enough cold water to cover by about 1 inch. Let stand, covered, for 2 hours.

Drain. Rinse with cold water, and drain again. Set aside.

Combine vinegar, sugar, and spices in a large saucepan. Bring to a boil over high heat. Add cucumbers and onions and return to boil. Cook 1 minute. Transfer to jars or airtight containers and store covered in the refrigerator for up to 2 weeks.

Makes 3 quarts.