Crisp bread and butter pickles
8 servings
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.