More pickle recipes !!!! Does this woman ever stop?

I have been making these for a few years now.  They are the Better homes and Gardens Bread and butter pickles. My mother loves these .She says they are the closest to her childhood pickles. She can eat a jar of these at a time. Yes they are a bit time consuming but my Moms worth it.

 

Classic Bread & Butter Pickles Read Reviews 23Kviews 16 users rated this recipe an average rating of 4.0 Makes: 40 servings Serving Size: 1/4 cup Yields: 5 pints Prep: 1 hr Chill: 3 hrs to 24 hrs Ingredients 12 cups 1/4-inch thick slices small cucumbers (about 4 lb.) 2 medium onions, thinly sliced 6 tablespoons kosher or pickling salt 4 cups crushed ice 3 cups granulated sugar 3 cups cider vinegar 2 tablespoons mustard seeds 2 teaspoons celery seeds 4 1/4-inch thick slices slices unpeeled fresh ginger Directions 1. In a large bowl gently toss the cucumbers, onions, and kosher salt. Transfer to colander set in extra-large bowl, layering with ice, and finishing with a layer of ice. Weight with heavy plate. Chill overnight, up to 24 hours. 2. Meanwhile, for pickling syrup, in large nonreactive (stainless, enamel, or nonstick) saucepan combine sugar, vinegar, mustard seeds, celery seeds, and ginger. Bring to boiling; reduce heat and simmer, uncovered, 3 minutes. Remove from heat. Cool, cover, and refrigerate until ready to proceed with recipe. 3. After cucumbers have chilled, remove any unmelted ice and discard any liquid in bowl. Transfer cucumber mixture to nonreactive Dutch oven. 4. Strain syrup through a large sieve lined with cheesecloth over cucumbers. Bring mixture just to a low boil, stirring occasionally. Remove from heat. 5. With a large spoon transfer cucumbers to hot sterilized pint canning jars, leaving 1/2 inch headspace. Bring syrup in Dutch oven to boiling. Ladle hot syrup over pickles to cover. Wipe jar rims with damp cloth. Put on lids and screw bands. To seal, invert jars until cool. Store in refrigerator. Makes 5 pints (40 1/4-cup servings).