Crisp Bread And Butter Pickles

Title: CRISP BREAD AND BUTTER PICKLES

Categories: Pickles, Vegetables

Yield: 8 servings

4 qt Thinly Sliced Cucumbers

8 ea 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. --