Bread-and-Butter Pickles

  • 6 lbs. of 4- to 5-inch pickling cucumbers
  • 8 c. thinly sliced onions (about 3 pounds)
  • l/2 c. canning or pickling salt
  • 4 c. vinegar (5 percent)
  • 4-l/2 c. sugar
  • 2 T. mustard seed
  • l-l/2 T. celery seed
  • l T. ground tumeric

Wash cucumbers. Cut l/l6-inch off blossom end and discard. Cut into 3/l6-inch slices. Combine cucumbers and onions in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed. Combine remaining ingredients in a large pot. Boil l0 minutes. Drain and add cucumbers and onions and slowly reheat to boiling. Fill jars with slices and cooking syrup, leaving l/2-inch headspace. Adjust lids and process pints or quarts l0 minutes in a boiling water canner. After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.

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