Crisp Bread & Butter Pickles

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Vegetables

Crisp Bread & Butter Pickles

Ingredients

Mix the cucumbers and onions with the salt and 2 litre of cracked ice and let them stand, covered with a weighted lid, for 3 hours. Drain thoroughly and put the vegetables in a large kettle. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil. Pack the pickles into hot jars and seal.