12 large cucumbers
12 large onions
1 pint white vinegar
1 cup brown sugar
1 tsp. mustard seed
1 tsp. celery seed
1/2 tsp. ground ginger or 1 tbsp. freshly grated
1 tsp. turmeric
1 tsp. salt
1/4 tsp. black pepper

Peel onions. Wash and thinly slice cucumbers and onions. Place in a solution of 1 quart of water mixed with 1/4 cup canning salt. Allow to stand in brine for 3 hours.

Combine vinegar, brown sugar, mustard and celery seed. Bring to a boil for 2 minutes.

In a bowl, combine ginger, turmeric, salt and pepper. Stir in 1/2 cup of the hot vinegar. Combine with drained pickles.

Drain brined cucumbers (do not rinse) and transfer to sterile canning jars. Top with boiling hot vinegar mixture. Put on sterile lid and seal.

Alternative method: Ladle hot cucumbers into non-sterilized but clean canning jars and top with hot vinegar/spice mixture, leaving 1/4-inch headspace. Process in a boiling water bath canner for 10 minutes (pints) or 15 minutes (quarts).