Bread-And-Butter Pickles - cooking recipe

Ingredients

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

Preparation

Wash cucumbers thoroughly, using a vegetable brush; drain on rack.
Slice unpeeled cucumbers into 1/8 to 1/4-inch slices.
Add onions, garlic and salt.
Cover with ice; mix thoroughly.
Allow to stand for 3 hours.
Drain thoroughly and remove garlic. Combine sugar, spices and vinegar; heat just to a boil.
Add cucumber and onion slices; heat for 5 minutes.
Pack loosely into clean, hot pint standard canning jars.
Process in boiling water bath canner for 5 minutes.