16-20 med. cucumbers, thinly sliced
10 sm. onions, thinly sliced
1/3 c. salt
3 c. distilled vinegar
2 c. sugar
2 tbsp. mustard seed
2 tsp. turmeric
2 tsp. celery seed
1 tsp. ground ginger
1 tsp. peppercorn

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 saucepot and bring to a boil. Add drained cucumbers and onions; return to boiling. Pack hot, into hot 1 1/2 pint jars, leaving 1/4 inch head space.

The jars and lids need to be sterile and hot. I do not have a canner so I boil the lids and run the jars through the dishwasher leaving them on the warming cycle until I'm ready to use them. Then, 2 at a time I fill the jars, keeping the jar lids in the simmering water and jars in the dish water until I'm ready for them. This recipe will make 5 (1 1/2 pint) jars.