Bread And Butter Pickles - cooking recipe

Ingredients

1 gal. cucumbers
1 doz. small white onions
1/2 c. salt
4 to 5 c. sugar (as desired)
1 tsp. celery seed
2 Tbsp. white mustard seed
2 Tbsp. powdered horseradish
1 tsp. white cloves
1/2 Tbsp. turmeric
vinegar (as needed to almost cover)

Preparation

Wash and drain cucumbers.
Cut in half, quarters or leave whole, if small.
Put cucumbers in a half gallon jar; add 1/4 cup vinegar.
Add 2 heaping tablespoons salt.
(I use the coarse salt you can buy at the country stores.)
Fill the jar with cold water; put the top on the jar and shake it until the salt and vinegar is thoroughly mixed with the water.
Let the pickles set on the cabinet overnight.
They are now ready to be eaten.
They are best kept in the refrigerator as they will stay crisp and fresh.