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Bread and Butter Pickles
A summer favorite
4 quarts Pickling cucumbers, peeled and thinly sliced
8 medium sweet onions, peeled and thinly sliced
1/2 Cup Pickling salt
5 cups sugar
11/2 teaspooms Turmeric
1 teaspoon Celery seed
2 tablespoons Mustard seed
5 Cups Apple cider vinegar
In a
large bowl, mix cucumbers, onionsand salt. Cover with crushed ice and allow to stand, covered with a weighted lid, for 3 hours. Drain completely.
Place cucumber mixture in a large canning pot. Add the sugar,
spices and vinegar and bring almost to a boil, stirring constantly with a wooden spoon. Pack the pickles into hot jars and seal. Makes about 8
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