Bread-And-Butter Pickles

• 4 qt. medium cucumbers (about 6 lb.), sliced
• 1 1/2 c. onions (12 to 15 white ones or 1 lb.), sliced
• 2 large garlic cloves
• 1/3 c. canning salt
• 1 to 2 qt. (2 trays) ice
• 4 1/2 c. sugar
• 1 1/2 tsp. turmeric
• 1 1/2 tsp. celery seed
• 2 Tbsp. mustard seed
• 3 c. clear distilled vinegar

1. Wash cucumbers thoroughly, using a vegetable brush; drain on rack.
2. Slice unpeeled cucumbers into 1/8 to 1/4-inch slices.
3. Add onions, garlic and salt.
4. Cover with ice; mix thoroughly.
5. Allow to stand for 3 hours.
6. Drain thoroughly and remove garlic. Combine sugar, spices and vinegar; heat just to a boil.
7. Add cucumber and onion slices; heat for 5 minutes.
8. Pack loosely into clean, hot pint standard canning jars.
9. Process in boiling water bath canner for 5 minutes.

cucumbers, onions, garlic, canning salt, sugar, turmeric, celery, clear

Taken from www.cookbooks.com/Recipe-Details.aspx?id=484567 (may not work)