4 qt. (1/4 to 1/8 inch) sliced cucumbers
1 1/2 c. sliced onions
2 lg. garlic cloves
1/3 c. canning salt
2 trays crushed ice
4 c. sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 tbsp. mustard seed
3 c. white vinegar

Put cucumbers, onions and garlic with salt and mix. Cover with ice, let stand 3 hours. Drain, remove garlic cloves.

Combine sugar, spices and vinegar. Heat to boiling. Add cucumbers and onion, heat 5 minutes. Pack hot pickles into clean hot pint jars to 1/2 inch of top. Adjust lids and process in boiling water for 5 minutes. Remove jars, set upright to cool.