Crisp Bread And Butter Pickles - cooking recipe

Ingredients

4 qt. thinly sliced cucumbers
8 white onions, peeled and sliced
1/2 c. salt
5 c. sugar
1 1/2 tsp. turmeric
1 tsp. celery seed
2 Tbsp. mustard seed
5 c. cider vinegar

Preparation

Mix the cucumbers and onions with the salt and 2 quarts cracked ice.
Then 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.
Bring almost to a boil, stirring often with a wooden spoon, but do not let boil. Pack the pickles into hot jars and seal.