4 qt. cucumbers, sliced, about 6 lb.
1 1/2 c. onions, sliced, about 1 lg. or 12-15 sm. white
2 lg. garlic cloves
1/3 c. salt
2 qt. (2 trays) ice, crushed or cubes
4 1/2 c. sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seeds
2 tbsp. mustard seed
3 c. white vinegar

Wash cucumbers thoroughly, using a vegetable brush; drain on rack. Slice unpeeled cucumbers into 1/8 or 1/4 inch slices; discard ends. Add onions and garlic. Add salt and mix thoroughly. Cover with crushed ice or ice cubes, let stand 3 hours. Drain thoroughly; remove garlic cloves. Combine sugar, spices, and vinegar; heat just to boiling. Add drained cucumbers and onion slices and heat 5 minutes. CAUTION: Do not boil or pickles will be mushy.) Pack hot pickles loosely into clean, hot pint jars to 1/2 inch of top. Adjust jar lids.

Process in boiling water bath for 5 minutes. Have water boiling when jars are placed in water bath, so that pickles are in the hot and boiling water the shortest time possible. Start counting processing time as soon as water returns to boiling. Remove jars. Cool upright on rack away from draft.