4 qts. sliced med. cucumbers
8 med. white onions, sliced
3 cloves garlic
1/3 c. pickling salt
5 c. sugar
3 c. cider vinegar
2 tbsp. mustard seed
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed

Preparing: In a large bowl combine first 4 ingredients. Stir in a large amount of cracked ice. Let stand 3 hours; drain well. Remove garlic. In a large kettle, combine remaining ingredients; add drained mixture. Bring to a boil.

Water Bath Canning: Pack pickles and liquid into hot, clean jars, leaving 1/2" headspace. Wipe rims, adjust lids, process 5 minutes for pints or half pints (start timing when water boils). Makes 6 pints.