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Sour Cucumber Pickles 40 to 50 medium cucumbers 1 gallon cider vinegar (5 percent acidity) 1 quart water 1 cup pickling salt 1 cup sugar 1 cup whole mustard seeds Wash cucumbers; remove 1/4 inch from ends. Pack cucumbers into hot sterilized quart jars, leaving 1inch headspace. Combine remaining ingredients in a Dutch oven; bring to a boil. Pour hot vinegar mixture over cucumbers, leaving 1/2-inch headspace. Cover at once with metal lids, and screw on bands. Process in boiling-bath 10 minutes. Yield: 8 quarts. Bread and Butter Pickles 30 cucumbers 10 medium onions 4 tbsp. salt 5 cups vinegar 2 tsp. celery seed 2 tsp. ground ginger 4 cups sugar 1 tsp. turmeric 2 tsp. white mustard seed Slice the cucumbers and onions and sprinkle with salt. Let stand for 1 hours. Drain in a cheesecloth bag. Combine remaining ingredients in a large kettle and bring to a boil. Add the cucumbers and onions and bring to a boiling point. Simmer for 10 minutes, then pour in sterilized jars. Place caps on jars. Process for 10 minutes at 180 degrees in a waterbath canner. Doris B. Donald.
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