Bread and Butter Pickles

 Bread and butter pickles

12 medium cucumbers

5 medium onions

¼ cup salt

1 cup sugar

1 ½ teaspoons mustard seed

1 ½ teaspoons celery seed

½ teaspoon curry powder

1 cup vinegar

½ cup water

Wash cucumbers, peel onions and cut into ¼ inch rings. Arrange in layers sprinkling salt on each layer. Let stand for 2 to 3 hours. Drain. Combine remaining ingredients and heat to boiling, add cucumbers and onions and simmer for 10 minutes. Pack in hot sterilized jars and seal. Makes 4 pints. 

NOTE

This recipe is Edith Banning’s recipe. Yes Jen, your great grandmother’s. It has not been approved for use by the USDA since guidelines changed in 1990.