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Bread & Butter Pickles



  • 4 pounds cucumbers, sliced                            
  • 8 small onions, sliced                            
  • 1/2 cup canning salt                            
  • 5 cups sugar
  • 4 cups white vinegar                            
  • 2 tablespoons mustard seed                            
  • 2 teaspoons celery seed                            
  • 1-1/2 teaspoons ground turmeric                            
  • 1/2 teaspoon ground cloves


In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain again.

In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat.
 
Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 7 pints
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