Don't use cucumbers too big and tough, but larger than for dill pickles can be used. This is a 2 day process.

BRINE:

1 qt. small onion, sliced
1/2 c. Leslie salt (do not use iodized salt) to 1 qt. of water

Soak cucumbers and onions in brine overnight. Drain. Combine: 2 c. sugar 1 tsp. celery seed 2 tsp. turmeric (gives flavor and yellow color) 1 tsp. whole pickling spice

Bring to boil. Pour mixture over cucumbers, let stand 1 hour, bring to boil. Cook 3 minutes. Pack immediately into ready hot sterilized pint jars, seal at once. Makes 7 to 8 pints.