Ingredients:
4 Qt. sliced, unpeeled cucumbers
3 cups sugar
3 cups white vinegar
1 medium sliced onion
3 sliced cloves of garlic
2 tablespoon mustard seeds
1.5 teaspoon celery seed
1.5 teaspoon turmeric
1/3 cup pickling salt
crushed ice
Instructions:
In a large pan, fill with cucumbers, onions and sliced garlic. Add pickling salt and crushed ice. Cover pan with aluminium foil. Refrigerate overnight.
Next day, remove aluminium foil and dispose sliced garlic. Wash cucumbers and onions and drain.
In large pot, boil sugar, vinegar, mustard seeds, celery seeds and turmeric. Then add cucumber and onions. Boil just long enough for cucumbers to change color.
Sterilize canning jars and lids. Fill each jar leaving 1/4" space from the rim. Seal with lids and ring.
Do bathing process to seal the jars for about 7-8 minutes. You will hear the jars pop to seal properly.