4 qts. cucumbers, sliced (about 6 lbs.)
1 1/2 c. onions, sliced (about 1 lb.)
2 lg. garlic cloves
1/3 c. salt
2 qts. (2 trays) ice, crushed or cubed
4 1/2 c. sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery salt
2 tbsp. mustard seed
3 c. white vinegar

Wash cucumbers thoroughly, using a vegetable brush. Drain. Slice unpeeled cucumbers into 1/8 or 1/4 slices; discard ends. Add onions and garlic. Add salt and mix thoroughly. Cover ice and let stand 3 hours. Drain. Remove garlic cloves. Combine sugar, spices, and vinegar; heat just to boiling. Add cucumbers and onion slices and heat 5 minutes. (Do not boil or pickles will be mushy.)

Pack in hot pint jars to 1/2 inch from top. Process in boiling water 5 minutes. Start counting processing time as soon as water returns to boiling. Remove jars. Cool upright on rack away from draft. Makes 5 to 6 pints. Garlic can be minced and left in for more garlic flavor.