Bread And Butter Pickles

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

1. Wash cucumbers thoroughly, using a vegetable brush; drain on rack.
2. Slice unpeeled cucumbers into 1/8 to 1/4-inch slices; discard ends.
3. Add onions and garlic.
4. Add salt and mix thoroughly; cover with crushed ice or ice cubes; let stand 3 hours.
5. Drain thoroughly; remove garlic cloves.
6. Combine sugar, spices and vinegar; heat just to boiling.
7. Add drained cucumbers and onion slices and heat 5 minutes.
8. Pack hot pickles loosely into clean, hot pint jars to 1/2-inch of top.
9. Adjust jar lids. Process in boiling water for 5 minutes (start to count processing time as soon as water in canner returns to boiling).
10. Remove jars and complete seals if necessary.
11. Set jars upright to cool.

cucumbers, onions, garlic, iodized salt, crushed ice, sugar, turmeric, celery, vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452572 (may not work)