2 qt. 1/4 inch cucumber slices, about 16 cucumbers, 4-5 inches each
2 med. sized onions, thinly sliced
1/2 c. coarse salt
Ice cubes
Cold water
2 c. cider vinegar
2 c. sugar
2 tbsp. cassia buds
1 tbsp. white mustard seed
1/2 tsp. ground turmeric
1/4 tsp. celery seed

Toss cucumbers, onions, and salt in a bowl. Fill 1 quart measuring cup for liquid with ice cubes. Add cold water to bring water level to the 1 quart mark. Pour over the vegetables; cover and set aside 3 hours.

Drain vegetables thoroughly; discard liquid. Measure remaining ingredients into a large kettle. Cook and stir over medium heat until the sugar is dissolved. Increase heat and bring to boiling. Add the drained vegetables and cook gently until thoroughly heated.

Immediately pack the pickles into hot sterilized jars. Add hot liquid, remove air bubbles, and seal jars. About 3 pints pickles.