Categories: Pickles 
      Yield: 5 servings 
  
     12    Ripe cucumbers                      1 c  Water 
      6    Onions                              2 c  Honey 
    1/2 c  Pickling salt                       2 tb Mustard seed 
      1 ga Water                               2 ts Celery seed 
      3 c  Pickling vinegar                    2 ts Tumeric 
  
  Peel the cucumbers and slice in half.  Scoop out the seeds.  Slice the 
  cucumbers into spears.  Peel and slice the onions.  Combine salt and 1 gal. 
  water in a large glass, ceramic or stainless steel bowl. Add the cucumbers 
  and onions and soak overnight. Sterilize 5 - 1 pint jars and lids. Drain 
  cucumber-onion mixture.  Combine vinegar, one cup water, honey, mustard 
  seed, celery seed and tumeric in dutch oven.  Cook five minutes. Add 
  cucumber-onion mixture, heat to boiling. Ladle into hot, sterilized jars, 
  leaving 1/8 inch headspace, and seal. 
   
  Process in boiling water bath for 10 minutes. NOTE: When processing, make 
  sure that the level of boiling water is at least 1 inch above the jar tops. 
  Begin timing when the water returns to a boil. Source: Saskatoon Star 
  Phoenix