ingredients
4 -5 pounds pickling cucumbers, sliced
4 small onions, sliced (about 6 cups)
1/3 cup canning and pickling salt
10 -12 cups ice
3 cups distilled white vinegar
2 cups sugar
2 tablespoons mustard seeds
2 teaspoons ground turmeric
2 teaspoons celery seeds
1 teaspoon ground ginger
1 teaspoon whole black peppercorns
directions
In a very large bowl, layer cucumbers and onions with salt and ice and let stand for 30 minutes. Remove remaining ice. Drain and rinse mixture well.
In a 6- to 8- quart stainless-steel, enamel, or nonstick heavy pot combine remaining ingredients. Heat to boiling. Add cucumber mixture. Return to boiling.
Pack hot cucumber mixture and liquid into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 10 minutes (start timing when water returns to boiling).
Remove jars; cool on wire racks.