4 qts. cucumbers, med. size (about 6 lbs.), sliced
1 1/2 c. onions, sliced
2 lg. garlic cloves
1/3 c. salt
2 qts. ice, crushed or cubes
4 1/2 c. sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 tbsp. mustard seed
3 c. white vinegar

Wash cucumbers thoroughly, using a vegetable brush; drain on rack. Slice unpeeled cucumbers into 1/8 inch to 1/4 inch slices; discard ends. Add onions and garlic. Add salt and mix thoroughly; cover with crushed ice or ice cubes; let stand 3 hours. Drain thoroughly; remove garlic cloves. Combine sugar, spices and vinegar; heat just to boiling. Add drained cucumber and onion slices and heat 5 minutes. Pack hot pickles loosely into clean, hot pint jars to 1/2 inch of top. Adjust jar lids. Process in boiling water for 5 minutes (start to count processing time as soon as water in canner returns to boiling). Remove jars and complete seals if necessary. Set jars upright to cool. NOTE: Sugar may be reduced to 4 cups if a less sweet pickle is desired.