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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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