Bread & Butter Pickles

Toss cucumber, onion, and salt in a bowl. Cover with 4 cups ice.

Let sit for two hours.

Combine the rest of the ingredients (except the ice) in a large non-reactive sauce pot.

Bring to a boil to dissolve sugar.

Allow to cool slightly.

Add 2 cups ice.

Remove any leftover soaking ice from the cucumbers, and drain the cucumbers. Place in a large plastic container with a lid.

Pour pickling brine through a strainer over cucumbers.

Cover with the lid and refrigerate.

Cucumbers will be ready in 48 hours. Jalapeños take about the same time. Green beans will be ready in a bout a week. These are good for up to a month in the fridge (if they last that long).

These can also be canned in sterilized jars using the proper canning methods for longer storage.