A former co-worker, Joni, was known for her pickles. They were outstanding and I was happy when she was willing to share her recipe.
Ingredients
1 gallon pickling cucumbers
1/2 cup kosher salt
4 average-sized onions
3 cups cider vinegar
3 cups sugar
1 1/2 teaspoon tumeric
2 teaspoons mustard seeds
1 teaspoon ginger
1 teaspoon celery seed
Instructions
Slice cucumbers as thin as possible. Add kosher salt and enough water to cover the cucumber slices.
Cover with a tea towel and allow to soak overnight. In the morning, drain and wash the cucumbers thoroughly, In a large pot, make a brine with 3 cups water, vinegar, sugar and spices. Bring to a boil. Cut the onions into thin slices. Add cucumbers and onions to boiling brine. Reduce heat to simmer and cook for about 10 minutes. Pack cucumber and onions into clean jars. Cover with brine, leaving 1/2-inch headspace. Seal with lids and process in boiling water bath for 15 minutes.