Bea and Bill's Bread and Butter Pickles

In a large pot, combine the sliced cucumbers, onions, pickling salt, and halved garlic. Cover the mixture generously with cracked ice, ensuring it's at least 2 inches thick. (Prep time: 5 minutes)

Cover the pot and refrigerate for 3 to 12 hours. After chilling, drain all liquid from the mixture, discarding the ice. Remove and set aside the garlic halves. (Chill time: 3-12 hours)

In a separate large saucepan, bring the sugar, cider vinegar, mustard seed, turmeric, and celery seed to a boil, stirring frequently. (Prep time: 5 minutes)

Add the cucumber and onion mixture to the boiling vinegar mixture; return to a boil. Reduce the heat to medium-low and simmer until the cucumbers and onions are tender, approximately 5 to 10 minutes. (Cook time: 5-10 minutes)

Sterilize the canning jars and lids in boiling water for at least 5 minutes. (Prep time: 5 minutes)

Pack the hot cucumber and onion mixture into the sterilized jars, leaving about 1/2 inch of headspace at the top. Use a knife or thin spatula to release any trapped air bubbles. Wipe the rims of the jars clean with a damp paper towel. Top with lids and screw on the rings until snug, but not too tight. (Prep time: 15 minutes)

Place the filled jars in a canning pot, ensuring they are covered with at least an inch of water. Bring to a boil and process for 10 minutes. (Cook time: 10 minutes)

Carefully remove the jars from the canning pot and place them on a cloth-covered or wooden surface, spaced a few inches apart, to cool. Allow the jars to cool completely. Check the seal by pressing the center of each lid; it should not flex or move. Unsealed jars should be refrigerated and consumed first. (Cooling time: Several hours). Store sealed jars in a cool, dark place, and let sit for at least 3 hours before opening.