Bread And Butter Pickles - cooking recipe

Ingredients

2 lb. medium-size pickling cucumbers (12 to 15)
5 c. thinly sliced onions (5 to 6 medium)
1/2 c. salt
3 c. water
1 1/2 c. granulated sugar
2 tsp. mustard seed
1 1/2 tsp. ground ginger
1 tsp. ground turmeric
3 c. Heinz distilled white vinegar
2 cloves garlic

Preparation

Wash cucumbers; cut crosswise into 1/8-inch slices.
Combine with onions in large crock or nonmetallic container.
Dissolve salt in water; pour over vegetables.
Weight vegetables down with a plate almost as large as the crock.
Lay a large jar filled with water on plate to keep vegetables under brine; let stand 2 hours. Combine sugar and remaining ingredients in large saucepot; bring to boil.
Remove garlic.
Drain vegetables; add to hot syrup; heat just to boiling.
Simmer while quickly packing 1 clean, hot jar at a time.
Fill to within 1/2-inch of top, making sure vinegar solution covers vegetables.
Cap each jar at once.
Process 5 minutes in boiling water bath.
Makes 3 to 4 pints.