4 qts. sliced cucumbers
1 1/2 c. sliced onions
2 lg. garlic cloves
1/3 c. salt

Add all above, mix together. Place in bowl, cover with crushed ice or ice cubes; let stand 3 hours. Drain and remove garlic. 1 1/2 tsp. tumeric 1 1/2 tsp. celery seed 1/2 tbsp. mustard seed 3 c. white vinegar

Combine sugar, spices and vinegar. Heat just to boiling. Add drained cucumber and onion. Heat for 5 minutes. Pack hot pickles loosely into clean, hot pint jars to 1/2 inch of top. Adjust lids. Process in hot water bath for 5 minutes (start counting time after water starts to boil).