Ingredients
- 4 qt cucumber
- 5 c cider vinegar
- 5 c sugar
- 1/2 c pickling salt
- 2 tb mustard seed
- 1 1/2 ts turmeric
- 1 ts celery seed
- 8 slices onion
Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours. Drain thoroughly and put the vegetables in a large kettle. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil. Pack the pickles into hot jars and seal.
