This bead and butter pickle recipe can be eaten a day after you make them of saved for those special dinner occasions.
Begin by sterilizing your jars.
For the cucumbers:
Wash the cucumbers and use a serrated cutter to slice. Slice the onion thinly.
Combine cucumbers, onions, salt and ice in a large bowl and mix well.
Put a weight on and allow to stand 3 hours.
Rinse and drain thoroughly.
In a large pot, combine vinegar, sugar, turmeric, celery seed and mustard seed. Add cucumbers and onions.
Place pot on medium low heat and bring almost to boil, but do not allow it to boil.
Remove from heat.
Transfer to prepared, sterilized jars and set in hot water bath for 10 minutes. Seal tightly.