1 gallon pickling cucumbers (sliced)
8 sm. onions, sliced
1/2 c. salt

Let stand 3 hours in ice. (Makes them crisp!)

SYRUP:

5 c. sugar
1 tsp. celery seed
1 1/2 tsp. turmeric
5 c. vinegar
1/2 tsp. ground cloves
2 tsp. mustard seed

Drain water from cucumber mixture; remove ice. Add syrup and heat to boiling point, but do not boil. Pack in jars while hot. Use sterilized jars! One peck of cucumbers makes about 16 large jars pickles.