Crisp Bread And Butter Pickles - cooking recipe

Ingredients

1 gal. sliced cucumbers
1/2 c. salt
2 1/2 c. sugar
1/2 Tbsp. mustard seed
8 medium sized onions
1 c. water
2 1/2 c. vinegar
1/2 tsp. ground turmeric

Preparation

Slice cucumbers into paper thin slices leaving peel on.
Slice onion into thin rings.
Dissolve salt in water and pour over the sliced vegetables.
Put about 1 quart crushed ice on top.
The ice and salt are what makes the pickles crisp.
Let stand 3 hours weighted down with a plate.
Drain.
Combine sugar, vinegar and spices and bring to a boil.
Add drained vegetables and heat to boiling point.
Do not boil.
Pack in sterilized jars; fill to overflowing.
Seal.