4 pounds 4- to 6-inch cucumbers, cut into thin slices

2 pounds thinly sliced onions (about 8 small)

1/3 cup canning salt

3 cups white vinegar

2 cups sugar

2 tablespoons mustard seed

2 teaspoons turmeric

2 teaspoons celery seed

1 teaspoon ground ginger

1 teaspoon black peppercorns

Combine cucumber and onion slices in a large bowl. Layer with salt and cover with ice cubes. Let stand 1-1/2 hours; drain and rinse.

Place remaining ingredients in a large sauce pot and bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust caps. Process 10 minutes in boiling water bath.

Yield: About 7 pints

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