15 cups sliced pickling cucumbers
3 onions, thinly sliced
1/4 c. coarse salt
4 c. cracked ice
2 1/2 c. white vinegar
2 1/2 c. sugar
3/4 tsp. turmeric
1/2 tsp. celery seeds
1 T. mustard seeds
Combine cucumbers, onions, salt and ice in a large bowl and mix well. Put weight on and allow to stand for 3 hours. (For weight, I use a plate with a gallon bottle of vinegar or water on top of it.) Drain thoroughly. Combine vinegar, sugar, turmeric, celery seeds and mustard seeds in a large pot. Add drained cucumbers. Place pot on medium-low heat and bring almost to a boil but do not allow to boil. Remove from heat, seal in hot sterilized jars, adjust lids and bands. Process 10 minutes in hot water bath.
