Not quite sweet and not quite savory.
From a box sold in Columbiaville, Michigan.
Bread and Butter Pickles
4 qts. sliced, unpared pickles
6 onions, sliced
3 cloves garlic
1/2 c. non-iodized salt
5 c. sugar
3 c. vinegar
1 1/2 t. turmeric
1 1/2 t. celery seed
2 T. mustard seed
Combine first three items. Add salt. Cover with ice. Mix well. Let stand three hours.
Drain well. Remove garlic. Combine remaining ingredients. Pour over pickles.
Bring to boil. Fill hot jars.
Yesterdish reminder: “Fill hot jars” should be read as “fill jars and seal according to modern sanitation practices for home canning.”