Bread and Butter Pickles

To prepare for water-bath canning:

1. Wash 3 pint jars and lids in hot soapy water; rinse with warm water.
2. Fill canning pot half full of water; add jars and water to cover. Bring water to a boil, reduce heat and simmer.
3. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use.
4. Remove and drain jars and lids, one at a time, as needed for filling.

To make the pickles:

1. Place cucumbers and onions in a glass bowl. Sprinkle with the salt and toss to combine. Let stand at room temperature 2 hours. Drain vegetables, rinse, and drain again. Blot dry using paper towels.
2. In a large, heavy stock pot, combine vinegar, Splenda Sweetener, mustard seeds, celery seeds, turmeric, and cloves. Bring to a boil over medium-high heat. Add cucumbers and onions and return to a boil.

To can the pickles:

1. Pack hot vegetables immediately into prepared jars using a slotted spoon, leaving ½” of headspace at top of jars. Ladle pickling liquid into jars, leaving ½” of headspace.
2. Wipe jar rims and threads. Cover with 2-piece lids; tighten bands.
3. Place jars on rack in canning pot. (Water must cover jars by at least 1”; add boiling water, if necessary.) Cover; bring water to a gentle boil.
4. Process for 15 minutes. Remove jars and place upright on a towel to cool completely.
5. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
6. Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.