4 qts. sliced cucumbers (slices no more than 1/4 inch thick)
2 lg. or 12 sm. onions, sliced
2 tsp. turmeric
2 tsp. ground mustard
2 tsp. mustard seed
4 tsp. canning salt
3 c. cider vinegar
3 c. sugar

For best product, use cucumbers no more than 2 inches in diameter. Wash pickles thoroughly and remove both blossom and stem ends.

Combine all ingredients in a large pan. Over medium high heat, while stirring occasionally, bring to a boil (approximately 20 minutes). Pour into hot jars leaving 1/2 inch headspace. Place lids and rings on jars firmly tight and process in hot water bath for 10 minutes.