5 or 6 pints
By Helen Witty and Elizabeth Schneider
This is a time-honored “country” pickle, enough of a favorite to have passed from the repertoires of grannies and great-aunts into the production lines of commercial packers.
Use firm, slender cucumbers; be sure they have not been waxed. The ice will help to keep the cucumbers crisp in spite of the necessary salting period. Some people like oniony bread and butter pickles. If you’re one of them, use the larger quantity of onions called for in the recipe.