Blue Ribbon Bread And Butter Pickles Recipe

• 4 quarts. sliced cucumbers (slices no more than 1/4 inch thick)
• 2 lg. or possibly 12 sm. onions, sliced
• 2 teaspoon turmeric
• 2 teaspoon grnd mustard
• 2 teaspoon mustard seed
• 4 teaspoon canning salt
• 3 c. cider vinegar
• 3 c. sugar

1. For best product, use cucumbers no more than 2 inches in diameter.
2. Wash pickles thoroughly and remove both blossom and stem ends.
3. Combine all ingredients in a large pan.
4. Over medium high heat, while stirring occasionally, bring to a boil (approximately 20 min).
5. Pour into warm jars leaving 1/2 inch headspace.
6. Place lids and rings on jars firmly tight and process in warm water bath for 10 min.

cucumbers, onions, turmeric, grnd mustard, canning salt, cider vinegar, sugar

Taken from cookeatshare.com/recipes/blue-ribbon-bread-and-butter-pickles-29598 (may not work)