Aunt Doris’s Bread and Butter Pickles

Ingredients

• 25 dill-size cucumbers, soaked overnight in clean cold water
• 8 medium onions, sliced
• ½ cup salt
• 2 quarts vinegar
• 2 cups sugar
• 2 tablespoons white mustard seed
• 2 tablespoons celery seed
• 2 tablespoons ground ginger
• 1 teaspoon turmeric

Instructions

1. Prepare the cucumbers

• • Soak cucumbers overnight in clean cold water.
  • In the morning, slice the cucumbers and slice the onions.

2. Salt and drain

• • Combine sliced cucumbers and onions.
  • Cover with ½ cup salt.
  • Let stand for 1 hour, then drain well.

3. Make the vinegar mixture

• • In a pot, combine:
    • 2 quarts of vinegar
    • 2 cups of sugar
    • White mustard seed
    • Celery seed
    • Ground ginger
    • Turmeric

4. Cook the pickles

• • Put the vinegar mixture on the stove and bring it to a boil.
  • Add the drained cucumbers and onions.
  • Boil for 3 minutes.

5. Seal

• • Seal the pickles while hot (consistent with traditional canning methods).