Bread and Butter Pickles I

These pickles take two weeks in the refrigerator, but are well worth the wait.

Original recipe makes 4 quarts

Ingredients

6 small onions, sliced
1 teaspoon mustard seed
3/4 teaspoon ground turmeric
1 teaspoon celery seed
1 cup white sugar
3 cups distilled white vinegar
1/3 cup coarse salt
6 cucumbers, sliced

Directions

1. In a large pan, combine the onions, mustard seed, turmeric and celery seed.
2. In a saucepan, combine the sugar, vinegar and salt. Bring to a boil. Pour the boiling mixture into the pan with the onion mixture.
3. Add the cucumber slices. Pack into sterile jars. Refrigerate for 2 weeks before eating.

Nutrition

Calories: 146 kcal
Carbohydrates: 35.8 g
Cholesterol: 0 mg
Fat: 0.4 g
Fiber: 1.8 g
Protein: 1.7 g
Sodium: 3526 mg

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