4 qts. sliced cucumbers (40-50)
1/2 c. salt (Kosher)
Ice cubes
8 lg. white onions
5 c. cider vinegar (Heinz preferred)
5 c. sugar
1 tbsp. celery seeds
2 tbsp. mustard seeds
1/2 tsp. cloves powder

NOTE: A food processor is great to slice!

Gently stir salt into thinly sliced cucumbers. Cover with ice cubes. Let stand 2 or 3 hours or until cucumbers are crisp and cold. Add more ice if it melts. Drain; add onions.

Combine remaining ingredients. Bring to a boil quickly; add cucumbers and cook until cucumbers change color. Do not boil. Pack at once in hot jars and seal jars. Do not seal tight. Lid will make a popping noise when it seals.

Make sure jar is wiped clean before placing lid. Enjoy!