8 lg. cucumbers
6-7 onions (size and number to taste)
2 1/2 c. sugar
1 1/2 c. vinegar
1 c. water
1/2 tsp. turmeric
1/4 tsp. ground cloves
1 tbsp. mustard seed
1/2 tsp. celery seed
1/3 c. salt

Wash cucumbers. Cut cucumbers and onions in slices. Do not make too thin as they will break up when stirred. Layer 1/3 cup of salt with cucumber and onion mixture. Let stand 3 hours. Stir occasionally to make sure all cucumbers and onions have been salted.

Drain liquid from bowl. Mix remainder of ingredients in a bowl and place into a pan with cucumbers and onions. (Do not use aluminum pan.) Cook just to the boiling point.

Cucumbers will turn color. They will look like pickles instead of cucumbers. When all of them have changed colors, put into sterilized jars and seal. Yield 9-10 pints.