Better Bread and Butter Pickles

I made these last year, they went great on the relish tray for Thanksgiving, perfect on sandwiches, and now I'm wondering about chopping some up and making a relish of sorts!  It's about time for me to start thinking of doing some canning!  The beets are about ready and we hope many other things are soon to follow.  What do you do to get ready for your canning season?

Better Bread and Butter Pickles

Cucumbers, sliced to fill about 4-7 quart jars, about a dozen cukes depending on size
(Regular Garden is what I used Armenian are also really good done this way)
1 onion chopped or sliced, optional
5 cups apple cider vinegar
2 cups Sucanat
2 cups Dehydrated cane juice crystals or a less amount of agave (or to desired sweetness)
1 Tablespoons mustard seed
2 teaspoons celery seed
1 1/2 teaspoons turmeric
1 teaspoon whole cloves
Real salt to taste

In a large pot, mix everything but the cucumbers and onions together.  After it is mixed well add the cucumbers and onions.  Bring mix just to boiling, remove from heat, spoon the veggies into clean quart jars immediately.  Pour the hot liquid over to cover leaving 1/2 inch of head space.  Cover and keep in fridge or cold bath can for 10 minutes to store on shelf for a year or more.

For more firm pickles you can layer the sliced cucumbers with crushed ice and salt (like in the picture below) and let sit in the fridge for three hours before making.  Be sure to drain before using.