4 qts. (6 lbs.) med. sliced cucumbers
1 1/2 c. sliced sm. white (pearl) onions
2 lg. cloves garlic
1/3 c. salt
2 trays ice cubes
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
3 c. white vinegar

Wash cucumbers well using vegetable brush. Drain, slice unpeeled cucumbers into 1/8 to 1/4 inch slices, discard ends. Add onions and garlic. Add salt and mix well. Cover with ice and let stand 3 hours. Drain well and remove garlic.

Sterilize jars. Combine sugar, spices and vinegar. Heat to boiling, add cucumbers and onions; heat 5 minutes. Pack hot pickle loosely in hot jars. Cover with liquid to 1/2 inch from top. Remove air bubbles. Wipe jar, adjust lids. Process 10 minutes in boiling water bath. Makes 7 pints.