4 qts. sliced cucumbers (washed, clean)
1/3 c. pickling salt (canning)
3 onions, sliced and peeled
5 c. sugar
2 tbsp. mustard seed
3 cloves garlic, sliced
3 c. cider vinegar, 4 to 6% acidity
1/2 tsp. turmeric

Combine onions, cucumbers, garlic and add salt. Mix well. Cover with ice and let stand 3 hours. Drain very well. Mix rest of ingredients. Boil, then add drained cucumbers. Let come to boil again. Pack into hot sterilized jars with a head of dill. Cover with hot brine and seal. Process in water bath 10 minutes quarts, 5 minutes pints.