Bread and Butter Pickles

Bread and Butter Pickles

Cucumbers, washed and thinly sliced to measure 16 cups

6 medium onions, thinly sliced

1/2 cup coarse salt

3 cups vinegar

5 cups sugar

1 1/2 tsp turmeric

1 1/2 tsp celery seeds

2 tbsp mustard seeds

6 quart jars

Sterilize jars and lids. 

In a large pot, layer cucumbers and onions sprinkling salt between the layers. Mix 1 tray of ice cubes through veggies. Cover top with a second tray of ice cubes and let stand for 3 hours. Drain well. 

Combine vinegar, sugar and spices and pour over drained veggies. Bring to a boil only and then pack mixture into jars, filling with brine and seal. 

Place in a hot water bath in a 350 degree oven for 15 minutes. Store 1 month before using.