crisp bread and butter pickles |
4 qt thinly sliced cucumbers |
8 ea med. white onions (slice thin!) |
1/2 c pickling salt |
5 c sugar |
1 1/2 ts tumeric |
1 ts celery seed |
2 tb mustard seed |
5 c cider vinegar |
mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours. |
drain thoroughly and put the vegetables in a large kettle. |
add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil. |
pack the pickles into hot jars and seal. |
