Crunchy Bread & Butter Pickles

1. 1

   In large glass bowls, combine sliced cucumbers, sliced onions and pickling salt with crushed ice. Cover with a weighted plate and let stand for 3 hours (this is the secret to having them crisp!) Drain thoroughly and put into a large kettle pot. Add sugar, tumeric, celery seed, mustard seed and vinegar. Bring ALMOST to a boil, stirring often with a wood spoon. You want it hot enough to melt sugar, but not cook the cucumbers. Remove from heat.

2. 2

   Pack pickles in canning jars, seal and process per canning directions.

3. 3

   Yields about 7 pints.

* Per serving · 4 servings · Values may vary.

No additional tips available.