Southern Bread & Butter Pickles

My mother-in-law shared this recipe with me years ago. I make them every summer when our cucumbers start coming out of our garden. These pickles keep for 9 months in the refrigerator but mine never last that long!

• Ready In: 40 mins
• Yields: 1 gallon

Ingredients

• 1 1⁄2 dozen cucumbers, approximately
• 2 -3  onions
• 4  cups white sugar
• 4  cups cider vinegar
• 1 1⁄4 teaspoons turmeric
• 1 1⁄4 teaspoons celery seeds
• 1 1⁄4 teaspoons mustard seeds
• 1⁄2 cup pickling salt (non-iodized salt)

Directions

1. Wash cucumbers and slice thinly.
2. Peel onions, slice and seperate into rings.
3. Pack clean gallon jar with layers of cucumbers and onion rings.
4. In a saucepan, heat remaining ingredients until just boiling.
5. Pour over cucumbers and onions in jar and cover with lid.
6. Let cool and refrigerate.
7. The amount of cucumbers is approximate because the yield is dependent on the size of cucumbers you use.