Bread and Butter Pickle Slices

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6 pounds of 4 to 5-inch pickling cucumbers

8 cups thinly sliced onions (about 3 pounds)

½ cup canning salt

crushed or cubed ice

4 cups vinegar (5 percent)

4 ½ cups sugar

2 tablespoons mustard seed

1 ½ tablespoons celery seed

1 tablespoon ground turmeric

Preparation

Wash cucumbers.

Cut 1/16 inch off blossom end and discard.

Cut into 3/16 inch rings.

Combine cucumbers and onions in a large bowl.

Add salt.

Cover with 2 inches crushed or cubed ice.

Refrigerate 3 to 4 hours, adding more ic6 pounds of 4 to 5-inch pickling cucumbers as needed.

To make pickles

Add sugar and remaining ingredients to vinegar in a large pot.

Boil 10 minutes.

Add well-drained cucumbers and onions, and slowly reheat to boiling.

Fill pint or quart jars with slices, leaving ½ inch headspace.

Fill to ½ inch from top with hot cooking liquid.

Remove air bubbles.

Wipe jar rims.

Adjust lids.

Process pints or quarts for 10 minutes in a boiling water bath. After processing and cooling, jars should be stored four to five weeks before use to develop ideal flavor.

(Used with permission from the WVU Extension office. Full recipe, including a variation for crisper pickles is available in “So Easy to Preserve,” published by Cooperative Extension The University of Georgia.)