Mom first started canning because times were tight for the family back in the early 1970s. She was a scratch cook and baker, so canning from our 3/4 acre garden wasn’t a big stretch. I think making these pickles was one of her favorite things to do. Even more than the dills, she enjoyed these–they were the ones we most often took to parties, or gave as gifts. When fancy little jars and lids became popular, Mom was in canner heaven!
SWEET BREAD AND BUTTER PICKLES
Macerate the cucumbers and onions:
24 medium cucumbers
7-10 medium oniions
1/2 cup salt
Wash cucumbers. Peel and wash onions. Cut onions and cucumbers in 1/4 inch slices.  Arrange in alternating layers with salt; use glass or ceramic bowl ONLY. Let stand 2-3 hours. Drain cucumbers and onions in colander, and combine well.
Make and Boil The Brine:
In a large stock pot, mix
2 cups sugar
3 teaspoons mustard seed
3 teaspoons celery seed
2 cups vinegar
1 cup water
1 1/2 teaspoon tumeric
Heat brine to boiling. Once brine boils,  add cucumbers & onions and simmer 10 minutes. Pack snugly, with brine, in hot sterilized jars, leaving 1/4 inch headspace. Seal with lids and bands. Makes 8 pints.
