Bread And Butter Pickles(Makes 7 Pints) - cooking recipe

Ingredients

4 qt. (about 6 lb.) medium size cucumber slices
2 qt. (2 trays) ice, crushed or cubes
4 1/2 c. sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 Tbsp. mustard seed
3 c. white vinegar

Preparation

Wash cucumbers thoroughly; drain.
Slice unpeeled cucumbers into 1/8-inch to 1/4-inch slices; discard ends.
Cover with crushed ice; let stand 3 hours.
Drain thoroughly.
Combine sugar, spices and vinegar; heat just to boiling.
Add drained cucumbers and heat 5 minutes.
Pack hot pickles loosely into clean, hot pint jars and cover with hot liquid to 1/2-inch from top.
Adjust jar lids.
Process in boiling water for 5 minutes (start counting as soon as water returns to boiling).
Add 1 minutes for each 1000 feet above sea level.
Remove jars and tighten seals if needed. Set jars upright; cool.
Set them several inches apart.