4 qts. sliced med. cucumbers
8 med. white onions, sliced
3 cloves garlic
1/3 c. pickling salt
5 c. sugar
3 c. cider vinegar
2 tbsp. mustard seed
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed

PREPARING: In a large bowl combine first 4 ingredients. Stir in a large amount of cracked ice. Let stand 3 hours; drain well. Remove garlic. In a large kettle combine remaining ingredients; add drained mixture. Bring to a boil.

WATER-BATH CANNING: Pack pickles and liquid into hot, clean jars, leaving a 1/2-inch headspace. Wipe rims; adjust lids. Process 5 minutes for pints or half-pints (start timing when water boils). Makes 6 pints.