Bread And Butter Pickles

• 2 lb. medium-size pickling cucumbers (12 to 15)
• 5 c. thinly sliced onions (5 to 6 medium)
• 1/2 c. salt
• 3 c. water
• 1 1/2 c. granulated sugar
• 2 tsp. mustard seed
• 1 1/2 tsp. ground ginger
• 1 tsp. ground turmeric
• 3 c. Heinz distilled white vinegar
• 2 cloves garlic

1. Wash cucumbers; cut crosswise into 1/8-inch slices.
2. Combine with onions in large crock or nonmetallic container.
3. Dissolve salt in water; pour over vegetables.
4. Weight vegetables down with a plate almost as large as the crock.
5. Lay a large jar filled with water on plate to keep vegetables under brine; let stand 2 hours. Combine sugar and remaining ingredients in large saucepot; bring to boil.
6. Remove garlic.
7. Drain vegetables; add to hot syrup; heat just to boiling.
8. Simmer while quickly packing 1 clean, hot jar at a time.
9. Fill to within 1/2-inch of top, making sure vinegar solution covers vegetables.
10. Cap each jar at once.
11. Process 5 minutes in boiling water bath.
12. Makes 3 to 4 pints.

cucumbers, onions, salt, water, sugar, ground ginger, ground turmeric, white vinegar, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=65023 (may not work)