30 cucumbers, 1 to 1 1/2 inch diameter
10 onions, sm. to med.
4 tbsp. salt
7 1/2 c. white vinegar
6 c. sugar
3 tsp. celery seed
3 tsp. ground ginger
1 1/2 tsp. turmeric
3 tsp. white mustard seed

Scrub and clean cucumbers and onions and slice into large bowl. Use 4 tablespoons salt to sprinkle in layers and let stand for 1 hour. Drain well. Mix in large kettle vinegar, sugar, celery seed, ginger, turmeric, and mustard seed. Bring to boil and add cucumbers and onions. Bring again to boil and simmer 10 minutes. Put in jars. Will keep 6 months in refrigerator. Can also be sealed and processed.