4 lb cucumbers (4 to 6 "), cut

into slices
2 lb onions (about 8 small) thinly sliced
1/3 c canning salt
2 c sugar (c & h)
2 T mustard seed
2 t turmeric
2 t celery seed
1 t peppercorns
3 c vinegar (heinz)

Combine cucumber and onion slices in a large bowl. Layer vegetables with salt; cover with ice cubes. Let stand 1 1/2 hours. Drain; rinse and drain again. Combine remaining ingredients in a large saucepan; bring to boil.
Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, leaving 1/4" head space. Remove air bubbles. Adjust 2 piece caps. Process 10 minutes in boiling water bath canner.

Wisconsin State Fair