2 qts. thinly sliced cucumbers
2 med. onions, peeled and thinly sliced
1/4 c. Kosher salt
2 c. white vinegar
2 c. sugar
1 tsp. celery seed
2 tsp. mustard seed
1 tsp. turmeric
1/2 tsp. dry mustard

Combine cucumbers and onions. Sprinkle with the salt. Cover with ice cold water and ice cubes; let stand 2 hours. Drain; rinse with fresh water and rinse again. Combine remaining ingredients, in an enamel ware kettle, and bring to a boil. Cook 2 minutes. Add cucumbers and onions, drained, and remove from heat and let stand 2 hours. Bring to a boil and cook 5 minutes. Ladle hot into sterilized jars. Process in boiling water bath for 5 minutes to ensure seal. Makes about 4 pints.