Homemade Bread and Butter Pickles

In a large covered bowl, soak sliced cucumbers in the salt water solution (soak them overnight in the refrigerator).

Combine vinegar, sugar, mustard seed, celery seed and tumeric in a large pot, and bring to a boil.

Drain the cucumbers and add them to the boiling mixture. Turn the heat down to low and simmer until the rinds turn yellow, stirring continually. This takes about 10 minutes or so. Don’t boil the cucumbers or they will be soft.

Pack the cucumbers in hot jars that have been boiled and seal with lids. Process according to safe canning practices. This batch makes approximately 5 to 6 pints of pickles.