4 qt. unpeeled, sliced cucumbers
1 1/2 c. sliced onions
2 lg. cloves garlic
1/3 c. pickling salt
2 trays ice cubes
4 1/2 c. sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 tbsp. mustard seed
3 c. cider vinegar

Combine the cucumbers and onions. Add the garlic and salt. Mix well and cover with the ice. Let stand for 3 hours. Rinse and drain. Remove garlic.

Combine the sugar, turmeric, celery seed, mustard seed and vinegar in a large pot and bring to boil. Then add the drained vegetables and heat for 5 minutes. Pack hot pickles into hot jars leaving 1/2 inch headspace. Seal and process in boiling water bath.