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Crisp Bread & Butter Pickles Recipe
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4 qt Cucumber; thinly sliced 8 md Onion; peeled/thinly sliced 1/2 c Pickling salt 5 c Sugar 1 1/2 ts Turmeric 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.
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