8 lbs. cucumbers
2 lbs. white onions
1/2 cup canning salt
1 quart vinegar
2 cups sugar
2 teaspoons celery seed
2 teaspoons turmeric
1 teaspoon dry mustard
Slice unpeeled cucumbers 1/8-1/4 inch thick. Slice peeled white onions 1/8 inch thick.
In a large stockpot, arrange cucumbers in layers, sprinkling each layer with canning salt. Let stand for 3 hours; rinse in cold water and drain in colander.
Bring vinegar and remaining ingredients to a boil. Add vegetables; bring to a boil again and boil for 5 minutes.
Pack into hot, sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process in a boiling water bath canner for 10 minutes.
Submitted by: CM
