4 qt. or 6 lb. pickling cucumbers, sliced
1 c. sm. white onions, sliced (1 lb.)
2 lg. cloves garlic
1/3 c. salt
2 trays of ice
4 1/2 c. sugar
2 tsp. turmeric
1 1/2 tsp. celery seed
2 tbsp. mustard seed
1 tbsp. dry mustard
1 tbsp. pickling spices
3 c. apple cider vinegar

Wash cucumbers thoroughly using vegetable brush; drain. Slice unpeeled cucumbers. Add garlic, onions and salt. Mix thoroughly. Cover with ice and allow to stand for 3 hours. Drain thoroughly. Remove garlic.

Combine sugar, spices and vinegar; heat just to a boil. Add cucumbers and onion; heat 5 minutes. Pack loosely in clean, hot, pint jars. Adjust lids. Jars must be inverted in boiling waterbath when canning. Makes 7 pints.