4 lbs. 4-6 inch pickles, washed, blossom end removed and thinly sliced
2 lbs. thinly sliced onions (about 8 sm.)
1/3 c. canning salt
3 c. vinegar
2 c. sugar
2 tbsp. mustard seed
2 tsp. turmeric
2 tsp. celery seed
1 tsp. ginger
1 tsp. peppercorns

Combine cucumber and onion slices in a large bowl. Layer with salt and cover with ice cubes. Let stand 1 1/2 hours; drain and rinse. Place remaining ingredients in a saucepan and bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot leaving 1/4 inch space at the top. Remove air bubbles with a knife and adjust caps. Process in boiling water bath 10 minutes. Yields about 7 pints.