Bread & Butter Pickles
1 gallon sliced cucumbers (16 cups of cucumbers sliced with a #4 food processor blade)
4 regular onion sliced thinly (I used a #1 blade)
½ cup coarse canning salt
Layer onions, cucumbers and salt with crushed ice. set plate on top with a full gallon jug of vinegar. Set aside in fridge for 3 or more hours. When ice has melted drain liquid from pot.
5 cups vinegar
5 cups sugar
1 ½ tsp Turmeric
2 tsp Mustard Seed
1 tsp Celery Seed
Make a syrup of the vinegar, sugar, mustard and celery seeds. Cook to dissolve sugar and mix spices.
When done, pour over cucumber and onion mixture. Cook carefully just to the scalding point, when the cucumbers begin to turn a nice yellow.
Pour into hot sterilized jars, fill to ¼ inch of top, run sterile knife around to get rid of any bubbles, and seal. Tighten bands.
Return to hot water and sterilize for 10 minutes. Set jars on dish cloth to cool and listen for lids to thunk down and seal. Do not try to tighten bands.
Makes 8 pints.