Crisp Bread and Butter Pickles

Cookbook Category: Salsa / Pickles / Relishes

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.