Instructions: Cut cucumbers and onions into 1/8-inch slices, placing each into separate bowls. Sprinkle 1/2 cup salt over the cucumbers and 1 tablespoon of salt over the onions. Leave in the bowls for an hour, tossing with a fork at least once during that time. After the soaking period, rinse each with cold water and drain well.

Place syrup ingredients in a large kettle, stirring to blend, then add cucumbers and onions. Cook over medium high heat until syrup boils. This takes about 10 minutes. Once the mixture comes to a boil, remove from heat and spoon onions and cucumbers into sterilized pint jars. Cover with the hot syrup. Spoon off any surface air bubbles and seal.

Process in a boiling-water canner for 10 to 15 minutes.

This recipe yields about 10 pints.

Comments: If you use waxed cucumbers, take care to wash them well, since you wont peel them.

Yield: 10 pints

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