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Ingredients

•4 pounds cucumbers, sliced
•8 small onions, sliced
•1/2 cup canning salt
•5 cups sugar
•4 cups white vinegar
•2 tablespoons mustard seed
•2 teaspoons celery seed
•1-1/2 teaspoons ground turmeric
•1/2 teaspoon ground cloves

Instructions

Instructions
•In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain again.
• In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat.
• Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 7 pints.

MY NOTES
jan's canning