CRISP BREAD & BUTTER PICKLES

      Title: CRISP BREAD & BUTTER PICKLES
  Categories: Pickles, Vegetables
       Yield: 8 Pints
  
       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.

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