Ingredients (5 pints)

• 3 lbs small pickling cucumbers
• 1 lb onion
• ¼ cup pickling salt
• 2 qts crushed ice or ice cubes in water
• 1 cup cane sugar
• 1 Tbs yellow mustard seed
• 1 tsp celery seed
• 1 tsp ground turmeric
• ½ tsp peppercorns
• 3 cups apple cider vinegar

Directions

1. Wash cucumbers, cut into ¼" slices, discarding ends. Peel and thinly slice onions. Combine sliced cucumber and onions a large bowl. Sprinkle canning salt over the top of the cucumbers and onions, cover with ice and water, and let stand for 3 hours.
2. In a large pot, combine sugar, mustard seed, celery seed, ground turmeric, peppercorns, and vinegar. Heat just to a boil.
3. Drain and rinse the cucumber and onions under fresh water. Add the drained cucumber and onion slices to the large pot and return to boil. Reduce heat and keep warm as you fill your jars.
4. Fill pint jars with hot cucumbers and onions. Fill each jar with the brine to ½" headspace. Wipe, lid and ring.
5. Waterbath for 10 minutes