• 15 cups sliced pickling cucumbers
• 3 onions, thinly sliced
• 1/4 cup canning salt
• 5 cups ice cubes
• 2-1/2 cups cider vinegar
• 2-1/2 cups sugar
• 3/4 tsp. turmeric
• 1 T. mustard seeds
• 1/2 tsp. celery seeds

Preparation -
Mix the sliced cucumbers, onions and salt together in a large bowl. Cover with the ice cubes. Cover and let stand for 3 to 4 hours. Pour the cumcumber mixture into a large colander to drain thoroughly. In a large pot, combine the vinegar, sugar, turmeric, mustard seeds, and celery seeds. Bring the mixture to a boil, stirring frequently. Add the cucumbers, and heat just until the mixture barely comes to a boil, then remove from heat. Pack the cucumbers and onions into sterilized pint jars. Add the hot liquid to within a 1/2" to 3/4" below the top of the jar rim. Run a thin wooden or non-metallic spatula down through the ingredients to release any trapped air bubbles. Wipe the jar rims with a clean, damp cloth to remove all traces of food on the rims. Place a cap on each jar, then screw on the lid bands. Process in a boiling water bath canner for 10 minutes..