Instructions: Wash cucumbers; slice 1/8-inch off each end. Place cucumbers in large bowl. Sprinkle with salt and cover with water. Let stand 24 hours; drain well.

Heat vinegar in medium saucepan to boiling.

Pack cucumbers in 4 hot, sterilized pint jars. Place 1 onion, 1 garlic clove, and 1 teaspoon mustard seeds in each jar. Pour boiling vinegar over cucumbers, filling to within 1/4-inch from the top. Adjust lids.

Process in boiling water 10 minutes. Start to count processing time when water in the canner returns to boiling.

Remove jars. Cool on wire racks 12 to 24 hours. Check jars for airtight seal.

This recipe yields 4 pints.

Yield: 4 pints

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