Cucumbers, sliced 1 inch thick
Sliced onions
Salt

For each quart of pickles, use: 1/2 tsp. salt 1 c. vinegar Alum, lump size of a hazelnut 1 c. sugar 1/4 tsp. turmeric

Leave skin on cucumbers, slice and sprinkle with salt. Cover with water and leave to set overnight. Drain and rinse, and put in jars with onions. Add spices, salt and alum to each jar. After measuring amount needed to fill the jars, mix sugar, vinegar and turmeric and heat to boiling. Fill the jars with the hot liquid and seal.