Cucumber Relish—Bread and Butter Pickle                               Aunt Lassie Comegys

2 quarts sliced cucumbers

1 teaspoon ground mustard

2 teaspoons turmeric

4 teaspoons salt

4 teaspoons pickling spices (or mustard seed)

2 sweet red, green, yellow, or orange peppers

4 large onions thinly sliced

3 cups sugar

3 cups vinegar

If using pickling spices, it is best to put these in a muslin bag tied at the top with string. (Remove bag before putting pickle into jars.) Put into a large kettle. Bring to boiling, but do not boil. Pack in canning jars.  These will keep in the refrigerator for many weeks without being "canned". Or you may can them. Makes about 6 quarts.

History: Aunt Lassie and my mother called this Cucumber Relish. I think a better name is Bread and Butter Pickle. I started using pickling spices because I did not have any mustard seed. I think they improve the taste. The key to the crunchiness is just bringing it to a boil, but not boiling it. Once boiled, the pickles get soft.