2 qt. cucumbers (4 lg.)
Ice
2 tbsp. salt
2 med. onions
2 c. white vinegar
2 c. water
2 c. sugar
1 tsp. mustard seed
1/2 tsp. celery seed
1/2 tsp. tumeric

Recipe can be doubled or tripled.

Slice cucumbers into large metal bowl. Sprinkle with salt and cover with ice. Let stand 2 to 3 hours. Drain well. Add to large pot with remaining ingredients and cook on high 15 to 20 minutes. Stir once. Let stand a few hours before ladling into clean covered jars. Store in refrigerator. Can be stored up to 12 months in refrigerator.

Makes 2 quarts.