4 lbs. 6 6-inch cucumbers, thinly sliced
2 lbs. onions thinly sliced
1/3 C canning salt
3 Cups vinegar
2 Cups sugar
2 Tbsp. mustard seed
2 tsp. turmeric
2 tsp. celery seed
1 tsp. ginger
1 tsp. peppercorns

Combine cucumber and onions in bowl. Layer with salt and cover with ice cubes. Let stand 1 1/2 hours; drain and rinse.

Place remaining ingredients in large sauce pot and bring to a boil. Add drained cucumbers and onions and return to boil.

Pack hot into hot jars, leaving 1/4 in head space. Remove air bubbles. Adjust caps.

Process 10 minutes in boiling water bath.

Yield about 7 pints