Categories: Pickles, Vegetables 
      Yield: 8 pints 
  
      4 qt Cucumber; thinly sliced 
      8 md Onion; peeled/thinly sliced 
    1/2 c  Pickling salt 
      5 c  Sugar 
  1 1/2 ts Turmeric 
      1 ts Celery seed 
      2 tb Mustard seed 
      5 c  Cider vinegar 
  
  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.