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1 gallon cucumbers (2 1/2 to 4-inches long)

5 small white onions

1/2 cup salt

Select crisp, fresh cucumbers. Wash but do not pare them. Slice crosswise in paper thin slices. Slice onions thin. Mix the salt with the vegetables and bury 1 quart cracked ice in the mixture (use porcelain or enameled container). Cover with weighted lid and let stand 3 hours. Then drain very thoroughly. Meanwhile, make a pickling syrup of: 5 cups sugar, 1 1/2 tsp turmeric, 1/2 tsp ground cloves, 2 Tblsp mustard seed, 1 tsp celery seed, 5 cups vinegar (not too strong). Mix the sugar, turmeric, and cloves together. Add mustard and celery seed, then vinegar. Pour this over sliced pickles after they have been drained. Place over low heat, stirring occasionally using a wooden spoon. Heat mixture to scalding but do not boil. Pour into sterilized pint bottles and seal. Makes 7-9 pints.