Categories: Pickles, Vegetables 
      Yield: 8 servings 
  
      4 qt Thinly Sliced Cucumbers 
      8 ea Med. White Onions * 
    1/2 c  Pickling Salt 
      5 c  Sugar 
  1 1/2 t  Tumeric 
      1 t  Celery Seed 
      2 T  Mustard Seed 
      5 c  Cider Vinegar 
  
  *    Onions should be peeled and thinly sliced. 
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  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. 
  Makes 7 - 8 pints.