Homemade Bread And Butter Pickles

• 4 quarts Sliced Cucumbers (these Are Canning Cucumbers - Chicago Brand)
• 2/3 cups Salt Dissolved In A Small Amount Of Hot Tap Water, Then Blended Into A Large Bowl Of Ice Water, Enough To Cover And Soak All The Cucumbers
• 1 quart Vinegar
• 4 cups Granulated Sugar
• 1-1/2 Tablespoon Whole Mustard Seed
• 2/3 Tablespoons Celery Seed
• 1/2 teaspoons Turmeric
• 6 jars Pint-size Jars, Lids, And Rings, Sterilized And Hot

1. In a large covered bowl, soak sliced cucumbers in the salt water solution (soak them overnight in the refrigerator).
2. Combine vinegar, sugar, mustard seed, celery seed and tumeric in a large pot, and bring to a boil.
3. Drain the cucumbers and add them to the boiling mixture. Turn the heat down to low and simmer until the rinds turn yellow, stirring continually. This takes about 10 minutes or so. Don't boil the cucumbers or they will be soft.
4. Pack the cucumbers in hot jars that have been boiled and seal with lids. Process according to safe canning practices. This batch makes approximately 5 to 6 pints of pickles.

cucumbers, salt, vinegar, sugar, whole mustard seed, celery, turmeric, lids

Taken from tastykitchen.com/recipes/canning/homemade-bread-and-butter-pickles/ (may not work)