1 gal. Armenian pickles, sliced
8 lg. white onions
1/3 c. salt

Mix together and let stand 3 hours or overnight. Then drain and pour into syrup as follows: 1 1/2 tsp. turmeric powder 1/2 tsp. ground cloves 2 tbsp. white mustard seed 1 tsp. celery seed 5 c. apple cider vinegar

Heat to scalding. Stir to dissolve. Add cucumbers. Heat thoroughly but do not boil. Pack in scalded jars. Seal.