Crosscut Pickle Slices - cooking recipe

Ingredients

4 qt. (about 6 lb.) cucumbers
1 1/2 c. (about 1 lb.) onions, sliced
2 large garlic cloves
1/3 c. salt
2 qt. ice
3 c. white vinegar
4 1/2 c. sugar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 Tbsp. mustard seed

Preparation

Scrub cucumbers, using a vegetable brush.
Drain.
Slice into 1/8 to 1/4-inch slices.
Add onions and garlic.
Add salt, mix thoroughly and cover with ice.
Let set for 3 hours.
Drain thoroughly and remove garlic.
In large pan, combine vinegar, sugar, turmeric, celery and mustard seed.
Bring to a boil and add vegetables.
Cook 5 minutes.
Pack pickles loosely into pint jars (hot, sterile).
Adjust jar lids (held in simmering water until needed).
Process in boiling water bath 5 minutes.
Count time when water returns to boil.
Remove from water and set on folded tea towel to cool.
Makes 7 pints.