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Combine cucumber and onion slices in a large bowl, layering with salt: cover with ice cubes. Let stand 11/2 hours. Drain; rinse; drain again. Combine remaining ingredients except Pickle Crisp in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, 1/2-inch headspace. Add rounded 1/8 tsp Pickle Crisp(R) Granules to each jar. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner, adjusting for altitude.
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Domed stoneware baker traps steam for artisan crust at home
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Stand mixer for bread dough, pastry, meringues, butter churning
Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Small enameled saucepan — warming sauces, melting butter, reheating
Domed stoneware baker traps steam for artisan crust at home