Old Fashioned Bread And
Butter Sliced Pickles
4 qts. (about 6 lbs.) medium-sized
1-1/2 c. (about 1 lb.) sm. white
2 lg. garlic cloves
1/3 c. salt
2 qts. ice, crushed or cubes
4 1/2 c. sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 tbsp. mustard seed
3 c. white vinegar
Scrub cucumbers thoroughly with a vegetable brush. Drain on rack.
Slice unpeeled cucumbers into 1/8 inch to 1/4 inch slices. Discard
ends. Add onions and garlic. Add salt and mix thoroughly. Cover with
crushed ice or ice cubes and let stand 3 hours. Drain thoroughly.
Remove garlic cloves. Sterilize 7 pint-sized canning jars. Combine
sugar, spices and vinegar. Heat to just boiling. Add drained
cucumber and onion slices and heat 5 minutes. Pack hot pickles
loosely into hot jars and cover with hot liquid to 1/2 inch from
top. Remove air bubbles. Wipe jar rims. Adjust lids. Process 10
minutes in a boiling water bath. NOTE: Sugar may be reduced to 4
cups if a less sweet pickle is desired.