I’ve had this recipe for so long that I don’t remember where I got it. I haven’t made them in years but I hope to one of these days before too long.
Bread and Butter Pickles
4 quarts thinly sliced cucumbers
6 medium onions
1/3 cup pickling salt
5 cups sugar
3 cups apple cider vinegar
1 1/2 Tablespoons celery seed
1 1/2 Tablespoons tumeric
2 Tablespoons mustard seeds
Mix together cucumbers, onions, and salt. Cover with crushed ice and let set for 3 hours. You can use an ice chest for this.
Mix sugar, vinegar, celery seeds, turmeric, and mustard seed. Transfer cucumber mixture to a large nonreactive pot. Pour liquid mixture over them and bring them to a boil. Put them in sterilized jars and seal. The pickles are ready to eat as soon as they are cool.