Ice Pickles - cooking recipe

Ingredients

1 gal. cucumbers, sliced paper thin
1/2 c. salt per gal. cucumbers
5 c. sugar
1/2 tsp. turmeric
1/2 tsp. ground cloves (whole)
1 tsp. celery seed (whole)
2 tsp. mustard seed (whole)

Preparation

Put cucumbers in large pan and cover with ice.
Just cover top.
Put in 1/2 cup salt per gallon of cucumbers.
Let set for 3 hours.
Drain off water and rinse off salt water.
Mix remaining ingredients together.
Mix well.
Let come almost to boil.
Keep stirring with wooden spoon.
Pack cucumbers loosely in jars. Cover cucumbers with hot liquid up close to the top.
If you want to keep pickles longer than 1 year, put in pressure canner.
Let steam 10 minutes with peacock up.