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Bread & Butter Pickles II

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Serves/Makes: 8 pints
Ready in: 2-5 hrs

40 medium cucumbers

1 pound Vidalia sweet onions

1/2 cup rock salt

3 quarts ice water (ice and water)

6 cups granulated sugar

5 cups white distilled or apple cider vinegar

1/2 teaspoon powdered alum

2 tablespoons mustard seed

2 teaspoons celery seed

1 teaspoon ground turmeric

1/2 teaspoon ground cloves

1 small piece stick cinnamon, crumbled

1/2 teaspoon ground cinnamon

1/4 teaspoon black peppercorns

Peel and slice cucumbers about 1/8 inch thick. Peel, remove core and slice onions about 1/8 inch thick.

Dissolve salt in ice water. If you have a pickling crock, place vegetables in it. Otherwise, place them in an enamel pot or roaster. Pour ice and water over vegetables, cover and let stand in a cool place 3 hours. At the end of 3 hours, drain well.

Prepare sterilized jars and lids according to manufacturer directions. Cover and set aside.

In a large pot, heat vinegar, sugar and spices. Add alum and drained vegetables. Heat to boiling. Immediately fill hot sterilized jars with pickles and liquid, leaving 1/2 inch head space. Seal according to directions.

Recipe Source: cdkitchen.com

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