Cucumbers Pickles.

Bread and Butter Pickles:
Cucumbers Pickles.
(Yields 7 pints, from Better Homes and Gardens Cookbook)

16 cups thinly sliced cucumbers
(If you have a mandolin, this is the time to use it!)
8 sweet onions, thinly sliced
1/3 cup pickling salt (or Kosher salt)
3 cloves garlic, halved
Ice cubes
4 cups sugar
3 cups apple cider vinegar
2 tablespoons mustard seeds
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons celery seeds

Combine the sliced cucumbers and sliced onions in a large stock pot. Stir in the salt and the halved garlic cloves. Top with a layer of ice cubes (about 1-2 inches), cover, and refrigerate for 3-4 hours (up to 12).
After refrigerating, discard any ice that has not melted.  Drain in a large colander, and remove the garlic cloves.
Meanwhile, combine the sugar, vinegar, and spices in the large stock pot.  Heat to boiling. Add the drained cucumber mixture, and return to a boil.
Transfer the pickles to sterilized pint canning jars.  Wipe the jar rims and add the lids. Process in the boiling water canner (placing the jars on a rack, filling with liquid to cover the jars, and returning to a boil) for 10 minutes. Be sure to start timing after the water returns to a boil.
Remove the jars and allow to cool. If the lids remain down when they are pressed on, the jars are sealed properly. Refrigerate any jars that did not seal properly.