6 lbs. cucumbers (4 qts.)
1 1/2 c. sliced onion
2 lg. cloves garlic
1/3 c. canning salt
2 trays ice cubes
4 c. sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 tbsp. mustard seed
3 c. white vinegar

Slice cucumbers, onion and garlic into large bowl. Add salt and mix. Cover with ice and let stand 3 hours. Drain and remove garlic. Combine sugar, spices and vinegar in 5 quart Dutch oven. Heat to boiling, add cucumbers and onions. Heat 5 minutes. Pack in canning jars and seal. Process hot water bath 5 minutes for pints or 10 minutes for quarts.