Crispy Bread And Butter Pickles Recipe

• 4 quarts. thin sliced cucumbers
• 6 med. onions, thin sliced
• Garlic pwdr or possibly garlic salt (a good amount)
• 1/3 c. canning salt
• 3 c. white vinegar
• 5 c. sugar
• 1 1/2 teaspoon turmeric
• 1 1/2 teaspoon celery seed
• 2 tbsp. mustard seed

1. Wash cucumbers and slice very thin.
2. Slice onions thin.
3. In large pan or possibly bowl, layer cucumbers, onions, canning salt, and garlic pwdr or possibly garlic salt.
4. Fold in a tray of ice cubes and put a tray of ice cubes on top.
5. Let stand 3 hrs.
6. You may need more ice.
7. Then drain thoroughly, discarding the salty water.
8. Put slices in a large pan.
9. Combine vinegar, sugar, and spices.
10. Pour over cucumbers and onion slices.
11. Heat just to boiling, ladle into warm sterilized jars and seal.
12. One batch makes 6 to 7 pints.
13. 1 dozen good size cucumbers makes 1 batch.

cucumbers, onions, garlic, canning salt, white vinegar, sugar, turmeric, celery

Taken from cookeatshare.com/recipes/crispy-bread-and-butter-pickles-29631 (may not work)