4 lg. cucumbers, about 8 inches long (2 1/2 lbs.)
Ice water
1 qt. white vinegar
2 c. sugar
2 tsp. salt
6 sm. onions, peeled
1 tbsp. mixed pickling spice

If you prefer to use 2 (1 quart) jars, use 2 1/2 pounds medium cucumbers instead of large ones. Complete 1 quart at a time.

Wash cucumbers; do not pare. Cut lengthwise into 6 to 8 strips, depending on size of cucumbers. Place in shallow baking dish; add enough ice water to cover cucumber strips. Let stand 3 hours. Sterilize 2 quart jar; leave in hot water until ready to fill.

In medium saucepan, combine vinegar with sugar and salt. Cook over moderate heat, stirring, until sugar is dissolved and mixture boils. Drain cucumbers. Pack into sterilized jar with onions and pickling spice. Ladle boiling vinegar mixture over cucumbers to within 1/2 inch of top, but covering cucumbers completely. Cap at once, as manufacturer directs. Makes 2 quarts.