Crisp Bread and Butter Pickles
- Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let stand, covered with a weighted lid, for 3 hours. Drain thoroughly.
- Put pickles 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.
Recipe editor Patricia Mitchell