This recipe is an easy but wonderful pickle recipe that my family has enjoyed. They are not too sweet, but also, not tart or too briny. It also makes 7 pints and I put down amounts for just 2 pints (that will be the measurements in parenthesis)
You will need about 6 pounds, that equals about 4 quarts of cucumbers, sliced (2 pounds or 4 cups for a smaller batch). Wash the cucumbers with a vegetable brush. Slice unpeeled cucumbers 1/8 to 1/4 thickness. Place in a large bowl or tub and add:
12 to 15 small white Onions. I have also used sliced large onions and it works well, the small onions are just cute. (1/3 cup of sliced onions).
2 large cloves of garlic. (1 clove, slice in half)
1/3 cup Salt (1 Tablespoon)
Mix these all together and add 2 quarts of ice cubes (1 quart). Let it stand for 3 hours. Drain the cucumbers and remove the garlic cloves.
Combine in a large pan:
4 to 4 1/2 cups sugar, depending on how sweet a pickle you want. (1 to 1 1/4 cups)
1 1/2 teaspoons tumeric (1/3 teaspoon)
1 1/2 teaspoons Celery seed (1/3 teaspoon)
2 Tablespoons Mustard seed (2 teaspoons)
3 cups White distilled Vinegar (1 cup)
Stir and bring just to a boil and then add the drained cucumber and onion slices. Heat for 5 minutes, stirring to make sure that all the cucumbers get heated.
Pack loosely in pint jars to 1/2 inch of the top. Put on jar lids.
Process for 5 minutes once it starts to steam.