bread and butter pickles

• 1 cup salt
• 2 gallon sliced cucumbers
• 2 quart cider vinegar
• 2 quart sugar
• 2 tbsp turmeric
• 4 tbsp yellow mustard seends
• 2 tbsp celery seeds
• 2 tbsp cracked black pepper seeds
• 2 quart thinly sliced onions

1. disolve salt into 3 gallons of H20.
2. add sliced cuc and soak for 24 hours
3. drain and reserve cuc
4. combine vinegar and sugar over low heat and cook until the sugar dissolves (don't boil).
5. stir in turmeric, must seeds, celery seeds, black pepper and sliced onions.
6. add cuc
7. bring mixture to a simmer.
8. turn off head and ladle into hot sterilized canning jars.
9. wipe rims and partially tighten lids( do not tighten lids all the way).
10. place jars into boiling water , making sure the tops are completely covered and the glass jars are lifted from the bottom of the pot.
11. boil for 10 min, remove the jars from the H20 and let cool completely at room temp.
12. for best flavor, store at least 2 weeks before opening

salt, cucumbers, vinegar, sugar, turmeric, yellow mustard seends, celery seeds, pepper seeds, onions

Taken from cookpad.com/us/recipes/331458-bread-and-butter-pickles (may not work)