4 qt. cucumbers, thinly sliced
8 onions, thinly sliced
1/2 c. plain salt
1 tray ice cubes
4 c. sugar
1 1/2 tsp. turmeric
1/2 tsp. cloves
3 1/2 tsp. mustard seed
4 1/2 c. vinegar

Combine vegetables and salt. Put ice cubes in the middle of vegetables and cover with water. Let stand overnight. Drain. Boil sugar, spices and vinegar in a large container. Add vegetables and heat to scalding, but do not boil. Pour into sterilized jars and seal. Yield: 7-9 pints.