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Crisp Bread and Butter Pickles

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Ingredients

4 quarts cucumber thinly sliced
8 medium onion thinly sliced
1/2 cup pickling salt
5 cups sugar
1 1/2 teaspoons turmeric
1 teaspoon celery seeds
2 tablespoons mustard seeds
5 cups cider vinegar

Directions

Mix the cucumbers and onions with the salt and 2 quarts 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.

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Cinnamon Toast Muffins

These were so great. I made them for my dayhome kids and they didn't even make it to a container...just devoured!!