Bread And Butter Pickles - cooking recipe

Ingredients

cucumbers (medium size, about 6 lb.), sliced (4 qt.)
onions (12 to 15 small white, about 1 lb.), sliced (1 1/2 qt.)
2 large garlic cloves
1/3 c. iodized salt
crushed ice or cubes (2 qt., 2 trays)
4 1/2 c. sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 Tbsp. mustard seed
3 c. vinegar

Preparation

Wash cucumbers thoroughly, using a vegetable brush; drain on rack.
Slice unpeeled cucumbers into 1/8 to 1/4-inch slices; discard ends.
Add onions and garlic.
Add salt and mix thoroughly; cover with crushed ice or ice cubes; let stand 3 hours.
Drain thoroughly; remove garlic cloves.
Combine sugar, spices and vinegar; heat just to boiling.
Add drained cucumbers and onion slices and heat 5 minutes.
Pack hot pickles loosely into clean, hot pint jars to 1/2-inch of top.
Adjust jar lids. Process in boiling water for 5 minutes (start to count processing time as soon as water in canner returns to boiling).
Remove jars and complete seals if necessary.
Set jars upright to cool.