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BREAD AND BUTTER PICKLES 
6 large cucumbers, sliced
4 onions, sliced
1/4 cup salt
1 pint white vinegar
3/4 cup sugar
1 teaspoon celery seed
1 teaspoon mustard seed

Use fresh cucumbers; wash and slice. Slice onions. Mix vegetables with salt and let stand 1 hour.

Drain and rinse with 2 cups cold water. Combine vinegar, sugar, celery and mustard seeds and heat to boiling. Cook 3 minutes.

Pack vegetables into jars, add hot vinegar mixture, leaving 1/4" headspace. Seal at once and process in boiling water bath for 10 minutes.

Store pickles in a cool, dark place. Ready to eat in 3-4 weeks. Keeps for up to 1 year.

Makes about 6 pints.

Submitted by: CM
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