4 pounds 4 to 6 inch cucumbers, cut into slices
2 pounds onions, thinly sliced
1/3 cup canning salt
2 cups sugar
2 tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ginger
1 teaspoon peppercorns
3 cups vinegar
Directions:
Combine cucumbers and onion slices in a large bowl. Layer vegetables with salt and cover with ice cubes. Let stand 1 1/2 hours, then drain and rinse.
Combine remaining ingredients in a large saucepot and bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Makes 7 pints.
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