Instructions: Wash cucumbers and remove a small sliver from the blossom end. Cut into 1/4-inch slices and measure 10 cups. In a large bowl, combine cucumbers, onion, salt and water. Mix well. Cover and let stand for 2 hours.

Prepare jars and lids by washing in hot, soapy water. Cover lids with hot water according to package directions. Place jars on rack in deep pot of boiling water. Turn off heat and let jars stand 10 minutes or until ready to fill.

In a 6- to 8-quart saucepot, combine vinegar and remaining ingredients. Bring to a boil, stirring occasionally. Drain vegetables and rinse well.

Add vegetables to vinegar mixture. Bring to a boil. Immediately fill hot jars with hot vegetables, leaving 1/2-inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly.

Place jars on rack in stockpot of hot water. Cover, bring water to boil and process for 10 minutes.

Remove jars from hot water and let stand, not touching, on a dish towel, several hours or overnight. Check seals, label and store.

This recipe yields 4 to 5 pints.

Yield: 4 to 5 pints

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