CRISP BREAD & BUTTER PICKLES

      Title: CRISP BREAD & BUTTER PICKLES
  Categories: Pickles, Vegetables
       Yield: 8 Servings
  
       4 qt Thinly Sliced Cucumbers
       8 ea Med. White Onions *
     1/2 c  Pickling Salt
       5 c  Sugar
   1 1/2 ts Tumeric
       1 ts Celery Seed
       2 tb Mustard Seed
       5 c  Cider Vinegar
  
   *    Onions should be peeled and thinly sliced.
   ~------------------------------------------------------
   ~----------------- 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. Makes 7 - 8 pints.

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