4 pounds small pickling cucumbers, sliced
6 small sweet yellow onion, sliced
½ cup canning salt
5 cups granulated sugar
4 cups white vinegar
1 tablespoons mustard seed
1 teaspoon ground turmeric
½ teaspoon ground cloves
In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix. Let stand for 3 hours. Drain, rinse with cold water and drain again.
Combine sugar, vinegar and seasonings and bring to a boil in a large kettle. Add cucumber mixture and return to a boil. Ladle hot mixture into hot jars, leaving ¼ inch headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. Remove jars to a wire rack to cool completely.
Yield: 4 pints.