About 6 lb. cucumbers
About 1 lb. onions (to make 3 c. sliced)
1/3 c. pickling salt
2 cloves garlic
4 1/2 c. white sugar
1 1/2 tsp. turmeric
1/2 tsp. celery seed
2 tbsp. mustard seed
3 c. cider vinegar
8 pt. or 4 qt. canning jars

Slice pounds of cucumbers in a food processor. In a large bowl or stainless steel pan, mix sliced cucumbers and onions. Sprinkle with pickling salt. Add garlic cloves, whole; mix well and cover with ice for about 3 hours. Then rinse well and remove garlic.

In a large non-aluminum pot, mix white sugar, turmeric, celery seed and mustard seed and cider vinegar. Heat and immediately add cucumber and onions. Stir until cucumbers are well coated with the brine and cook for 5 minutes.

Fill hot canning jars (fresh out of Sani-rinse dishwasher cycle) to within 1/4 inch of top. Dislodge any bubbles by inserting a knife. Screw on lids, then put all jars into a canning pot filled with hot (not boiling) water. Water should cover jars by 2 inches. Bring to a boil and boil 5 minutes for pint jars, 10 minutes for quarts. Let the jars cool gradually on a towel for 24 hours.