6 c. cucumbers (4 to 5 young cucumbers)
1 lg. onion, coarsely diced
2 qts. water
1/2 c. salt
1 tsp. hot pepper sauce
2 c. white vinegar
1 c. water
1 c. granulated sugar
1 c. brown sugar
1 tsp. mixed pickling spices
1/2 tsp. tumeric

Wash cucumbers; slice thinly (1/8 inch thick) to make 6 cups. Put onion and cucumbers into a brine made of 2 quarts water, salt, and 1/2 teaspoon hot pepper sauce. Let stand 3 to 4 hours. Drain and rinse 2 or 3 times with cold water; let stand in fresh water 5 minutes.

Combine remaining hot pepper sauce, vinegar, 1 cup water, sugars, and spices in kettle; stir and bring to boil. Drain cucumbers and onions; add to boiling syrup; bring to boil again and simmer for 10 minutes. Put as quickly as possible into hot clean jars and seal. Yield: about 2 quarts.