Bread & Butter Pickles Recipe

• 12 onions, sliced
• 25 unpeeled pickles
• 1/2 c. pickling salt
• 4 teaspoon mustard seed
• 4 teaspoon celery seed
• 4 teaspoon turmeric
• 2 quarts. cider vinegar
• 5 c. sugar
• 3 cinnamon sticks

1. Wash and boil at least 12 pint jars, lids and rings.
2. Simmer till ready to fill.
3. Slice the onions and pickles in a large stock pot.
4. Add in pickling salt and cover with ice water.
5. Let stand 3 hrs to help make pickles crisp.
6. Then drain and rinse.
7. To prepare syrup, combine in a large pot remaining ingredients.
8. Boil these ingredients and let sit while flavors meld.
9. Place pickles and onions in syrup and heat for 2 min.
10. Don't boil or possibly pickles could get soggy.
11. Place in warm jars and fill with syrup to 1/2 inch of top of jar.
12. Wipe edge of jar clean.
13. Seal with rings and lids.
14. I find it isn't necessary to boil in water bath as long as jars are boiled and kept warm.

onions, pickles, pickling salt, celery, turmeric, cider vinegar, sugar, cinnamon sticks

Taken from cookeatshare.com/recipes/bread-butter-pickles-30821 (may not work)