Instructions: Trim off and discard the ends of the cucumbers. Thinly slice cucumbers and onions.

Combine the vinegar, honey, celery seeds, ginger, mustard seeds and turmeric

In an enamel or stainless-steel saucepan and bring to a boil. Add the cucumbers and onions and reheat until just about to boil.

Pack the cucumbers and onions in hot, scalded pint jars. Pour the hot vinegar over them, leaving 1/4 inch head space (see note). Seal and process for 10 minutes in a boiling-water bath.

Note: In testing the recipe, we found there wasnt enough vinegar to fill the jars. We made a half-batch of the vinegar mixture and brought it to a boil to fill the jars, covering the pickles.

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