12 lg. cucumbers
6 onions in slices, 1/8 inch thick

Cover with 1/2 cup salt, add enough water to cover. Let stand 2 hours, then drain.

2 c. sugar
2 c. vinegar
2 tsp. celery seed
2 tsp. white mustard seed
1 tsp. ginger
1 tsp. black pepper
1 tsp. turmeric

Bring ingredients to a boil, cook for 5 minutes. Add cucumbers to brine, and heat through.

Aunt Hildegard says she never puts her onions in salt water. She just adds them to the hot liquid with pickles. Can and seal. Can be eaten after cooling.