16 to 20 med. cucumbers, thinly sliced
10 sm. white onions, sliced thin
1/3 c. salt
3 c. of distilled vinegar
2 c. of sugar
2 tbsp. mustard seed
2 tsp. turmeric
2 tsp. celery seed
1 tsp. ground ginger
1 tsp. peppercorns

Combine cucumber and onion slices in a bowl. Layer with salt and cover with ice cubes. Let stand 1 1/2 hours; drain and rinse. Place remaining ingredients in large saucepot and bring to a boil. Add drained cucumbers and onions and return to boiling. Pack hot into hot 1 1/2 pint jars leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath.