4 lb. 4-6 inch cucumbers (cut into thin slices)
2 lb. thinly sliced onions (about 8 small)
1/3 c. canning salt
3 c. vinegar
2 c. sugar
2 tbsp. mustard seed
2 tsp. turmeric
2 tsp. celery seed
1 tsp. ginger
1 tsp. pepper corns

Combine cucumber and onion slices in large bowl. Layer with salt and cover with ice cubes. Let stand 1 1/2 hours; drain and rinse. Place remaining ingredients in large saucepan and bring to a boil. Pack hot into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath. Makes 7 pints.