Jalapeno Bread & Butter Pickles

Directions

1. In a large container, combine cucumbers, onions, jalapenos and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain again.
2. In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from heat.
3. Carefully ladle hot mixture into seven hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.