Instructions: * Note: Two sliced medium onions can be substituted for the pearl onions.

Wash cucumbers. Slice 1/16-inch off the blossom end. Cut cucumbers into 1-inch cubes. Measure 12 cups.

In a large bowl, combine cucumbers, water and pickling salt. Mix well. Cover and let stand 30 minutes. Drain and rinse well.

In an 8- to 10-quart saucepot, combine cucumbers, onions and remaining ingredients. Bring to a boil over medium-high heat, stirring occasionally. Boil 5 minutes.

Immediately fill freezer containers with mixture, leaving 1/2-inch head space. Wipe container rims and seal. Cool completely before placing in freezer. Pickles can be stored in freezer up to 6 months.

This recipe yields 5 to 6 pints.

Yield: 5 to 6 pints

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