Wash the cucumbers and slice thin. Peal and slice onions ad combine with cucumbers and salt. Cover with a plate held down by a jar filled with water and allow to stand 5 or 6 hours or overnight. Then drain well and rinse with cold water.
Make a syrup of the vinegar, turmeric, mustard seeds, celery seeds and sugar. Bring to the boiling point, then add vegetables. Just heat through but do not cook. Pack into hot sterilized jars and seal at once.
Ingredients
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4 quarts small cucumbers
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8 onions (medium)
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1/2 cup salt
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4 cups vinegar
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2 tablespoons mustard seed
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1 tablespoon celery seed
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2 teaspoons turmeric
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3 1/2 cups sugar
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