Bread and Butter Pickles

Ingredients

16

cups sliced small to medium pickling cucumbers (4 quarts)

8

medium white onions, sliced

1/3

cup pickling salt

3

cloves garlic, halved

Crushed ice

4

cups sugar

3

cups cider vinegar

2

tablespoons mustard seed

1 1/2

teaspoons turmeric

1 1/2

teaspoons celery seed

Directions

1. Combine cucumbers, onions, pickling salt, and garlic. Add 2 inches of crushed ice. Cover and refrigerate for 3  to 12 hours.
2. Remove any remaining ice from pot. Transfer cucumber mixture to a large colander set in a sink; drain well. Discard garlic.
3. In a large pot combine sugar, vinegar, mustard seed, turmeric, and celery seed. Bring to boiling; stirring to dissolve sugar. Add cucumber mixture. Return to boiling. Remove from heat.
4. Pack hot cucumber mixture and liquid into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
5. Process filled jars in a boiling-water canner 10 minutes (start timing when water begins to boil).