Crosscut (Bread And Butter)(Usda Bulletin)

• 6 lb. medium cucumbers (4 qt.) (8 pt.)
• 12 to 15 small onions, sliced
• 2 qt. crushed ice
• 1 1/2 tsp. turmeric
• 2 Tbsp. mustard seed
• 2 large garlic cloves
• 1/3 c. salt
• 4 1/2 c. sugar
• 1 1/2 tsp. celery seed
• 3 c. white vinegar

1. Wash cucumbers and drain.
2. Slice unpeeled into 1/8 to 1/4-inch slices and discard ends.
3. Add onions and garlic.
4. Add salt and mix well.
5. Cover with crushed ice and let stand 3 hours.
6. Drain well and remove the garlic.
7. Combine sugar, spices and vinegar and heat just to boiling.
8. Add drained cucumbers and onion slices and heat 5 minutes.
9. Pack hot pickles loosely into clean, hot pint jars to 1/2 inch of top.
10. Adjust lids.
11. Process in boiling water for 5 minutes. (Start to count processing time as soon as water in canner returns to boiling.)
12. Remove jars and complete seals if necessary.
13. Set jars upright to cool.
14. Sugar may be reduced to 4 cups if a less sweet pickle is desired.
15. USDA recommends that all pickles be processed in water bath cooker for 5 to 10 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=694393 (may not work)