Crisp Bread and Butter Pickles

• Ready In: 3 hrs
• Serves: 8
• Yields: 7 pints

Ingredients

• 4  quarts cucumbers, thinly sliced
• 8  medium  white onions (Onions should be peeled and thinly sliced.)
• 1⁄2 cup pickling salt
• 5  cups sugar
• 1 1⁄2 teaspoons turmeric
• 1  teaspoon celery seed
• 2  tablespoons mustard seeds
• 5  cups cider vinegar

Directions

1. 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.
2. Drain thoroughly and put the vegetables in a large kettle.
3. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil.
4. Pack the pickles into hot jars and seal.