---------- 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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