4 quarts cucumbers, sliced (about 6 pounds)
1 1/2 cups onions, sliced (about 1 pound or 12-15 small white)
2 large garlic cloves
1/3 cup salt
2 quarts (2 trays) ice, crushed or cubes
4 1/2 cups sugar
1 1/2 teaspoons tumeric
1 1/2 teaspoons celery seed
2 teaspoons mustard seed
3 cups white vinegar
Wash cucumbers thoroughly, using a vegetable brush; drain on rack. Slice unpeeled cucumbers into 1/8-inch or 1/4-inch slices; discard ends. Add onions and garlic. Add salt and mix thoroughly. Cover with crushed ice or ice cubes, let stand 3 hours. Drain thoroughly; remove garlic cloves. Combine sugar, spices and vinegar; heat just to boiling. Add drained cucumbers and onion slices and heat 5 minutes. (Caution: Do not boil or pickles will be mushy.) Pack hot pickles loosely into clean, hot pint jars to 1/2-inch of top. Adjust jar lids.
Bread and Butter Pickles
4 quarts cucumbers, sliced (about 6 pounds)
1 1/2 cups onions, sliced (about 1 pound or 12-15 small white)
2 large garlic cloves
1/3 cup salt
2 quarts (2 trays) ice, crushed or cubes
4 1/2 cups sugar
1 1/2 teaspoons tumeric
1 1/2 teaspoons celery seed
2 teaspoons mustard seed
3 cups white vinegar
Wash cucumbers thoroughly, using a vegetable brush; drain on rack. Slice unpeeled cucumbers into 1/8-inch or 1/4-inch slices; discard ends. Add onions and garlic. Add salt and mix thoroughly. Cover with crushed ice or ice cubes, let stand 3 hours. Drain thoroughly; remove garlic cloves. Combine sugar, spices and vinegar; heat just to boiling. Add drained cucumbers and onion slices and heat 5 minutes. (Caution: Do not boil or pickles will be mushy.) Pack hot pickles loosely into clean, hot pint jars to 1/2-inch of top. Adjust jar lids.