Title: Crisp Bread & Butter Pickles
Categories: Pickle Canning
Yield: 8 Servings
| 4 | qt | Thinly Sliced Cucumbers |
| 8 | | Med. White Onions * |
| 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 |
* Onions should be peeled and thinly sliced.
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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.