4 quarts sliced medium cucumbers (about 6 lbs)
1 1/2 cups sliced small white onions (about 1 lb)
3 garlic cloves
2 quarts crushed ice or 2 trays cubes
1/3 cup salt
4 1/2 cups sugar
1 1/2 teaspoons turmeric
3 cups white vinegar
1 1/2 teaspoons celery seed
2 tablespoons mustard seed

Thoroughly wash and scrub cucumbers using a new vegetable brush. Drain. Slice unpeeled cucumbers into 1/8-1/4" inch slices. Add sliced onions and whole, peeled garlic cloves.

Add salt and mix completely. Cover with ice and allow to stand for 3 hours. Drain and remove garlic.

Combine sugar, spices, and vinegar; heat just to a boil. Add cucumber and onions slices and heat for 5 minutes.

Pack cucumber mixture into clean, hot pint size canning jars, leaving 1/2 inch of headspace. Wipe the rim of the jar with a damp paper towel. Adjust 2 piece lid; do not over-tighten.

Process in a boiling water bath canner for 5 minutes. Start to count processing time as soon as water in the canner returns to boiling.

Yield: About 7 pints.

Submitted by: CM