• 3 pounds small pickling cucumbers, cut into 1/4 inch slices
• 1 onion, sliced
• 2-3 cloves garlic, peeled
• 3 tablespoons coarse salt
• 2 1/4 cups sugar
• 3/4 teaspoon turmeric
• 3/4 teaspoon celery seed
• 1 tablespoon mustard seed
• 1 1/2 cups white vinegar

Combine cucumbers, onions, garlic, and salt in a large bowl. Cover with crushed ice and stir.

Let stand for 3 hours. Drain cucumbers and discard the liquid. Set aside. Combine remaining ingredients in large saucepan.

Bring to a boil and cook until the sugar has dissolved. Add the drained cucumber mixture. Bring back to a boil, and boil for about 10 minutes.

Put into hot, sterilized jars and seal. Or store, covered, in refrigerator for up to 3 months. Makes about 4 cups. These can be eaten right away, but are best when cold.

Vegetable