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Crisp Bread and Butter Pickles

  • 4 quarts pickling cucumbers, thinly sliced
  • 8 medium white onions, peeled, thinly sliced
  • 1/2 cup pickling salt
  • 5 cups sugar
  • 1-1/2 teaspoons turmeric
  • 1 teaspoon celery seed
  • 2 tablespoons mustard seed
  • 5 cups apple cider vinegar
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.
Makes 7 or 8 pints.

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