|Bread and Butter Pickles
4 lbs. 6
6-inch cucumbers, thinly sliced
2 lbs. onions thinly sliced
1/3 C canning salt
3 Cups vinegar
2 Cups sugar
2 Tbsp. mustard seed
2 tsp. turmeric
2 tsp. celery seed
1 tsp. ginger
1 tsp. peppercorns
Combine cucumber and onions in bowl. Layer with salt and cover with
ice cubes. Let stand 1 1/2 hours; drain and rinse.
Place remaining ingredients in large sauce pot and bring to a boil.
Add drained cucumbers and onions and return to boil.
Pack hot into hot jars, leaving 1/4 in head space. Remove air
bubbles. Adjust caps.
Process 10 minutes in boiling water bath.
Yield about 7 pints