4 lb. 4 to 6-inch cucumbers, cut into thin strips
2 lb. thinly sliced onions
1/3 c canning salt
3 c vinegar
2 c sugar
2 tbsp mustard seed
2 tsp turmeric
2 tsp celery seed
1 tsp ginger
1 tsp peppercorns

Combine cucumber and onion slices in a large bowl. Layer with salt and cover with ice cubes. Let stand 1 1/2 hours; drain and rinse. Place remaining ingredients in large sauce pot and bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot in hot jars. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath.

Makes about 7 pints.