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BREAD AND BUTTER PICKLES 4 qt. sliced cucumbers (approximately 1 1/2 inches around) 1/2 c. canners salt 4 medium size onions 3 c. cider vinegar 1 Tbsp. powdered mustard 1 Tbsp. mustard seed 2 tsp. turmeric 2 tsp. celery seed 3 c. sugar Place cucumbers, salt and enough water to just cover cucumbers in large pan (stainless steel, plastic or porcelain) and soak over- night. Drain cucumbers in colander. Slice peeled onions on cucumbers. Prepare syrup with vinegar, sugar and spices. Bring to boil. Put in cucumbers and bring to boil and cook for 5 minutes. Pack into hot sterilized jars and seal at once. Can be eaten right away. When making bigger batches of pickles, I use 4 quarts of cucum- bers at a time but with each new batch I add half again the vinegar, sugar and spices to keep solution strong. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!