4 qts. (about 6 lbs.) medium-sized cucumbers, sliced
1 1/2 c. (about 1 lb.) sm. white onions, sliced
2 lg. garlic cloves
1/3 c. salt
2 qts. ice, crushed or cubes
4 1/2 c. sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 tbsp. mustard seed
3 c. white vinegar

Scrub cucumbers thoroughly with a vegetable brush. Drain on rack. Slice unpeeled cucumbers into 1/8 inch to 1/4 inch slices. Discard ends. Add onions and garlic. Add salt and mix thoroughly. Cover with crushed ice or ice cubes and let stand 3 hours. Drain thoroughly. Remove garlic cloves. Sterilize 7 pint-sized canning jars. Combine sugar, spices and vinegar. Heat to just boiling. Add drained cucumber and onion slices and heat 5 minutes. Pack hot pickles loosely into hot jars and cover with hot liquid to 1/2 inch from top. Remove air bubbles. Wipe jar rims. Adjust lids. Process 10 minutes in a boiling water bath.

NOTE: Sugar may be reduced to 4 cups if a less sweet pickle is desired.