Recipe - Bread And Butter Pickles

4 qt Pickling cucumbers (app. 6
pounds)
4 lg Onions
One half cup Salt
4 cup Vinegar
4 cup Sugar
1 tablespoon Celery seed
2 teaspoon Turmeric
2 tablespoon Mustard seed
1 teaspoon Mixed pickling spices

Slice cucumbers and onions and alternately layer in a strainer covering
each alyer with salt. Cover with ice and let drain 3 hours. Add ice as
needed. Drain and rinse thoroughly. Combine vinegar, sugar and spices and
bring to a boil. Boil 10 minutes. Add cucumbers and onions and bring to a
boil again. Fill hot jars with cucumber and onions. Add hot liquid to
within 1/2inch of tops of the jars. Release air bubbles, clean rims of
jars, and seal. Process in water bath canner for 10 minutes. Makes 7 to 8
pints. Posted to fatfree digest V97 #139 by ReddHedd@aol.com on Jul 5, 1997