INGREDIENTS

15 cups sliced pickling cucumbers

3 onions, thinly sliced

1⁄4 cup coarse salt

4 cups cracked ice

2 1⁄2 cups cider vinegar

2 1⁄2 cups sugar

3⁄4 teaspoon turmeric

1⁄2 teaspoon celery seed

1 tablespoon mustard seeds

DIRECTIONS

Combine cucumbers, onions, salt and ice in a large bowl.
Mix well.
Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it).
Rinse and drain thoroughly.
Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.
Add drained cucumbers.
Place pot on medium low heat.
Bring almost to a boil, but DO NOT ALLOW TO BOIL.
Remove from heat.
Seal in sterilized jars, 10 minutes in a hot water bath.
Easy way to sterilize jars: Wash them well in hot soapy water.
Dry them off.
Put on a cookie sheet, right side up, at 225°F for 15 minutes.
Turn off oven and leave them in there until you need them.