2 lbs. 3 to 5 inch pickling cucumbers
5 c. thinly sliced onions
1/2 c. pickling salt
3 c. water
1 1/2 c. granulated sugar
2 tsp. mustard seed
1 1/2 tsp. ginger
1 tsp. turmeric
3 c. distilled white vinegar
2 cloves garlic

Wash cucumbers; cut crosswise into 1/8 inch slices. Combine with onions in large crock or non-metallic container. Dissolve salt in water; pour over vegetables. Weight vegetables down with a plate almost as large as the crock. Place a large jar filled with water on plate to keep vegetables under brine; let stand 2 hours.

Combine sugar and remaining ingredients in large saucepan; bring to boil. Remove garlic. Drain vegetables; rinse and drain again. Add vegetables to hot syrup; heat just to boiling. Simmer while quickly packing one clean hot pint jar at a time. Fill to within 1/2 inch of top, making sure vinegar solution covers vegetables. Cap each jar at once. Process 5 minutes in boiling water bath. Makes 4 pints.