Crisp Bread and Butter Pickles

4 qt Thinly Sliced Cucumbers

8 ea Med. White Onions *

1/2 c Pickling Salt

5 c Sugar

1 1/2 ts Tumeric

1 ts Celery Seed

2 tb Mustard Seed

5 c Cider Vinegar

* Onions should be peeled and thinly sliced. ~------------------------------------------------------------------------- Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours. Drain thoroughly and put the vegetables in a large kettle. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil. Pack the pickles into hot jars and seal. Makes 7 - 8 pints.