Bread and Butter Pickles

4 quarts sliced cucumbers
1 1/2 cups sliced onions
2 large garlic cloves
1/3 cup salt
2 quarts ice -- crushed or cubed
4 1/2 cups sugar
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seeds
2 tablespoons mustard seeds
3 cups white vinegar, 5% acidity

Wash cucumbers thoroughly, using a vegetable brush; drain on rack. Slice unpeeled cucumbers into 1/8-inch to 1/4-inch slices; discard ends. Add onions and garlic. Add salt and mix thoroughly; cover with crushed ice or ice cubes; let stand 3 hours.

Drain thoroughly; remove garlic cloves. Combine sugar, spices, and vinegar; heat just to boiling. Add drained cucumber and onion slices and heat 5 minutes. Pack hot pickles loosely into clean, hot pint jars to 1/2- inch of top. Adjust jar lids.

Process in boiling water for 5 minutes (start to count processing time as soon as water in canner returns to boiling). Remove jars; cool and store.

This recipe yields 7 pints.

Comments: Sugar may be reduced to 4 cups if a less-sweet pickle is desired.

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