Bread and Butter Pickles

15 cups sliced pickling cucumbers

3 onions, thinly sliced

1/4 cup coarse salt

4 cups cracked ice

2 1/2 cups cider vinegar

2 1/2 cups sugar

3/4 teaspoon turmeric

1/2 teaspoon celery seeds

1 tablespoon mustard seeds

Directions

Combine cucumbers, onions, salt and ice in a large bowl.

Mix well.

Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it).

Drain thoroughly.

Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.

Add drained cucumbers.

Place pot on medium low heat.

Bring almost to a boil, but DO NOT ALLOW TO BOIL.

Remove from heat.

Seal in sterilized jars, 10 minutes in a hot water bath.

Easy way to sterilize jars: Wash them well in hot soapy water.

Dry them off.

Put on a cookie sheet, right side up, at 225°F for 15 minutes.