Bread-And-Butter Pickles My Way

• 28 cups sliced pickling cucumbers
• 8 cups sliced onions
• 1/2 cup pickling salt (do not use table salt)
• ice cube
• 7 1/2 cups white sugar
• 7 1/2 cups white vinegar
• 3 tablespoons mustard seeds
• 1 1/2 tablespoons celery seeds
• 1 tablespoon turmeric

1. I recommend using a Cuisinart fitted with a slicing blade to make the preparation of the vegetables less tedious.
2. In a very large container, combine sliced cucumbers and onions, and salt.
3. Cover with a generous amount of ice cubes.
4. Cover and let sit for approximately four hours.
5. Drain well and remove any ice; lightly rinse with cold water and drain well again.
6. In a large preserving kettle, combine sugar, vinegar and spices and bring to a boil.
7. Add drained vegetables and bring back to a boil.
8. Fill hot sterilized canning jars with mixture and seal.
9. Please note that I have made this recipe for ages and I do not process them; I know that goes against the grain nowadays, but that's what I do; if you wish to process them, I would recommend a 10-minute boiling water bath.

pickling cucumbers, onions, pickling salt, white sugar, white vinegar, mustard seeds, celery seeds, turmeric

Taken from www.food.com/recipe/bread-and-butter-pickles-my-way-28983 (may not work)