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Bread and Butter Pickles

Source of Recipe

Mayebarnes

I usually put these up in Pint jars. but quarts are fine...
4 Qt. sliced cucumbers
1 Qt. sliced onion
1/3 c. salt.
combine the above.

This I lay out in a roasting pan ( turkey size)

cover with ice cubes. lots of ice cubes. let stand 3 hours. ,then drain..

Combine
3 cups cider vinegar
5 cups sugar.
1 1/2 teaspoon tumeric
1 1/2 teaspoon celery seed
2 Tablespoon mustard Seeds

Bring this to a boil.
put the pickles and onions in and bring to a full boil.. Pack in Hot
jars.. ( have the rings and seal hot also).. turn rings on securely.

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I turned them on their side.over a towel or sink, if they don't leak I set them upside down on a cutting board. away from any drafts. leave them upsidedown for 5-10 min, then turn right side up....this makes the lids get really hot and they will seal faster.

tips: if you cook pot is not big enough to hold all the pickles at one time.. do part of them, then bring the juice back to a boil and do the rest.

as optional,, you can add Green peppers, Cauliflower,. to the onion /pickles.. I never do. cause we don't like them.

If I have a whole bunch too do... I get them ready in batches approx 2 1./2 hrs apart..

beware of the tumeric, it turns everything yellow