Bread and Butter Pickles Yield:  about 7 pints
4 pounds 4-6 in. cucumbers, cut into thin slices
2 pounds thinly sliced onions
1/3 cup canning salt
3 cups vinegar
2 cups sugar
1 TBSP mustard seed
2 tsp turmeric
2 tsp celery seed
1tsp ginger
1 tsp peppercorns

Combine cucumber and onion slices in large bowl. Layer with salt and cover with ice cubes.  Let stand 1 ½ hours; drain and rinse. Place remaining ingredients in large sauce pot and bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot into hot jars, leaving ¼ in. head space. Adjust caps. Process 10 min. in boiling water bath.

Ball Blue Book