Crisp Bread & Butter Pickles -

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

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.