Crunchy Bread & Butter Pickles

• 16 cups Firm Cucumbers, Sliced 1/4 Inch
• 6 Medium Onions, Halved And Sliced 1/4 Inch
• 1/2 cups Pickling Salt
• Crushed Ice
• 5 cups Granulated Sugar
• 2 teaspoons Turmeric
• 1-1/2 teaspoon Celery Seed
• 2 Tablespoons Mustard Seed
• 5 cups Cider Vinegar

1. In large glass bowls, combine sliced cucumbers, sliced onions and pickling salt with crushed ice. Cover with a weighted plate and let stand for 3 hours (this is the secret to having them crisp!) Drain thoroughly and put into a large kettle pot. Add sugar, tumeric, celery seed, mustard seed and vinegar. Bring ALMOST to a boil, stirring often with a wood spoon. You want it hot enough to melt sugar, but not cook the cucumbers. Remove from heat.
2. Pack pickles in canning jars, seal and process per canning directions.
3. Yields about 7 pints.

cucumbers, onions, pickling salt, sugar, turmeric, celery, vinegar

Taken from tastykitchen.com/recipes/condiments/crunchy-bread-butter-pickles/ (may not work)