Crisp Bread And Butter Pickles

4 qt Cucumber; thinly sliced
8 md Onion; peeled/thinly sliced
1/2 c Pickling salt
5 c Sugar
1 1/2 ts Turmeric
1 ts Celery seed
2 tb Mustard seed
5 c Cider vinegar

Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and
let them stand, covered with a weighted lid, for 3 hours. Drain thoroughly
and put the vegetables in a large kettle. Add the sugar, spices and vinegar
and bring almost to a boil, stirring often with a wooden spoon, but do not
boil. Pack the pickles into hot jars and seal.

From

Yields
8 Pints