---------- Recipe via Meal-Master (tm) v8.01

     Title: Crisp Bread and Butter Pickles
Categories: Vegetables, Preserve, Pickles
     Yield: 8 servings

     4 qt Thinly Sliced Cucumbers         1 1/2 ts Tumeric
     8 ea Med. White Onions *                 1 ts Celery Seed
   1/2 c  Pickling Salt                       2 tb Mustard Seed
     5 c  Sugar                               5 c  Cider Vinegar

 *    Onions should be peeled and thinly sliced.
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 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.

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