12 onions, sliced
25 unpeeled pickles
1/2 c. pickling salt
4 tsp. mustard seed
4 tsp. celery seed
4 tsp. turmeric
2 qts. cider vinegar
5 c. sugar
3 cinnamon sticks

Wash and boil at least 12 pint jars, lids and rings. Simmer until ready to fill. Slice the onions and pickles in a large stock pot. Add pickling salt and cover with ice water. Let stand 3 hours to help make pickles crisp. Then drain and rinse.

To prepare syrup, combine in a large pot remaining ingredients. Boil these ingredients and let sit while flavors meld. Place pickles and onions in syrup and heat for 2 minutes. Do not boil or pickles could get soggy. Place in hot jars and fill with syrup to 1/2 inch of top of jar. Wipe edge of jar clean. Seal with rings and lids. I find it isn't necessary to boil in water bath as long as jars are boiled and kept hot.