Crisp bread and butter pickles

Ingredients

Quantity		Ingredient
4	quarts	Thinly Sliced Cucumbers
8	eaches	Med. White Onions *
½	cup	Pickling Salt
5	cups	Sugar
1½	teaspoon	Tumeric
1	teaspoon	Celery Seed
2	tablespoons	Mustard Seed
5	cups	Cider Vinegar

Directions

* 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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