Bread-And-Butter Pickles My Way - cooking recipe

Ingredients

28 cups sliced pickling cucumbers
8 cups sliced onions
1/2 cup pickling salt (do not use table salt)
ice cube
7 1/2 cups white sugar
7 1/2 cups white vinegar
3 tablespoons mustard seeds
1 1/2 tablespoons celery seeds
1 tablespoon turmeric

Preparation

I recommend using a Cuisinart fitted with a slicing blade to make the preparation of the vegetables less tedious.
In a very large container, combine sliced cucumbers and onions, and salt.
Cover with a generous amount of ice cubes.
Cover and let sit for approximately four hours.
Drain well and remove any ice; lightly rinse with cold water and drain well again.
In a large preserving kettle, combine sugar, vinegar and spices and bring to a boil.
Add drained vegetables and bring back to a boil.
Fill hot sterilized canning jars with mixture and seal.
Please note that I have made this recipe for ages and I do not process them; I know that goes against the grain nowadays, but that's what I do; if you wish to process them, I would recommend a 10-minute boiling water bath.