Ingredients

• 6 medium cucumbers, sliced
• 3 medium onions, sliced in half moons
• 1 cup canning salt
• 3 cups vinegar
• 3 cups boiling water
• 1 1/2 teaspoons mustard seeds
• 1 1/2 teaspoons celery seeds
• 1 teaspoon turmeric
• 2 cups sugar

Instructions

1. Wash cucumbers well. Slice, then discard any slices with blemishes.

2. Mix cucumbers, onions, and salt; let stand 2 hours. Drain and rinse off excess salt.

3. Combine vinegar, boiling water, mustard seed, celery seed, turmeric and sugar. Bring to a boil, add cucumbers. Cook 5 minutes.

4. Pack into hot sterilized jars leaving 1/4-inch headspace. Wipe rim of jar with a damp paper towel. Adjust 2 piece caps. Process in a boiling water bath canner for 15 minutes.

5. *Test cucumbers for hollowness: if a cucumber floats in a bucket of water, it's a "hollow" cucumber and is good for relish, not pickling.

6. **To avoid a cloudy brine or darkened pickles, do not use common table salt (use only canning salt).