7 cucumbers, sliced
5 onions, sliced
1/4 c. salt
4 trays cracked ice

PICKLING SOLUTION:

3 c. white vinegar
3 c. sugar
1 tbsp. mustard seed
3/4 tsp. turmeric
1 tbsp. celery seed
1/4 tsp. powdered cloves

Prepare vegetable solution, cucumbers and onions. Cover with ice. Let stand about 3 hours in refrigerator.

Mix pickling solution in large pan (heat slightly to dissolve sugar). Add vegetable mixture (shake off ice). Bring mixture to boiling point but do not boil. Put vegetables (hot) in jars with hot liquid. Make sure lid fits. Makes about 5 or 6 pint size jars.