Title: Crisp Bread and Butter Pickles
Categories: Pickle Cucumber Vegetable
Yield: 8 Servings

4	qt	Thinly Sliced Cucumbers
1/2	c	Pickling Salt
1 1/2	ts	Tumeric
2	tb	Mustard Seed
8		Med. White Onions *
5	c	Sugar
1	ts	Celery Seed
5	c	Cider Vinegar

* Onions should be peeled and thinly sliced. 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.

Makes 7 - 8 pints.

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