This is my mother-in-laws bread and butter pickles. They are the best I have ever had.
Makes 9 pints
1 gallon sliced cucumbers
8 small onions, sliced
1/2 cup salt
5 cups sugar
5 cups Cider vinegar
1 1/2 tsp. Turmeric
1/2 tsp. cloves
2 Tbsp. mustard seed
1 tsp. celery seed
Put salt and 2 ice cube trays of ice on cucumbers and onions. Let stand for 3 hours, drain
Add remaining ingredients and heat to boiling point ...NO NOT BOIL
Put into hot, pint size Mason jars, put lids on, and let sit on counter until the lids have sealed.
Store in cool, dry place and let cure for one month before eating. Refrigerate after opening.
She put these into Mason pint jars. What I don't know is what the "cure" part is. Did she put them in jars and cure for one month? I have only made them once years ago and cannot recall. anyone?