Bread and Butter Pickles

1/2 cup Salt

4 qts. Cucumbers, or Zucchini, sliced

8 small Onions, sliced

4 cups Sugar

1-1/2 tsp. Turmeric

1/2 tsp. Ground Cloves

3-1/2 tsp. Mustard Seed

3 cup Vinegar

Sprinkle salt over vegetables cover with cold water and ice.

Let stand three hours or overnight to insure crispness.

Drain well in the morning and set aside.

In a large pan add sugar, turmeric, ground cloves, mustard seed and vinegar.

Bring to a rolling boil.

Add vegetables and cook until the mixture starts to boil.

Put in pint jars, lids and jar rings in a pan and heat.

Place mixture in hot jars and seal.

These pickles are wonderful to eat plain, on hamburgers, to put in ham salad.

I even put them on top of my tomatoes from the garden and eat that way.

If you make these pickles you wouldn't want any others.

Sometimes if I have extra food from the garden I will add green beans, carrots along with the above ingredients.

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