25 to 30 med. cucumbers
6 lg. white onions
1/2 c. coarse kosher salt
5 c. cider vinegar
5 c. sugar
2 tbsp. mustard seed
1 tsp. turmeric
1/2 tsp. ground cloves

Wash and slice thinly the cucumbers. Chop the onions or slice them. Layer cucumbers with onions and salt. Let stand for 3 hours and drain. Combine vinegar, sugar, and spices in a large preserving kettle. Bring to a boil and into that add the drained cucumbers. Heat thoroughly, but do not boil. Pack while hot into sterile jars and seal at once. Wipe off tops of jars before sealing.