2 quarts of small cucumbers, sliced cross-wise, 1 quart of onions, sliced. Soak in water overnight with 2 level tablespoons salt. Drain off salt water. 2 1/2 cups vinegar, 1 1/2 cups water, 2 cups sugar, 1 level teaspoon ground pepper, 1 teaspoon each celery seed, mustard seed, ginger, turmeric, and cinnamon. Put all spices in a cheese-cloth bag. Cook in the syrup until done.