4 quarts medium-size cucumbers (about 6 pounds)
1 1/2 cups onions, sliced (about 1 pound)
2 large garlic cloves
1/3 cup MRS. WAGES Canning and Pickling Salt
1-2 quarts ice (2 trays) crushed or cubes
*artificial sweetener to equal 4 1/2 cups sugar
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seed
2 tablespoons mustard seed
4 cups white vinegar
1 cup water
Wash cucumbers thoroughly, using a vegetable brush. Drain on rack. Slice unpeeled cucumbers into 1/8- to 1/4-inch slices. Add onions and garlic. Add salt and mix thoroughly. Cover with crushed ice or ice cubes. Allow to stand for 3 hours. Drain thoroughly. Remove garlic.
Combine sweetener, spices, vinegar, and water. Heat to just a boil. Add cucumbers and onion slices and heat 5 minutes. Pack loosely into clean, hot, pint jars. Leave 1/2-inch head space. Adjust lids. Process in boiling water bath for 10 minutes. Start to count processing time as soon as the water in canner returns to boiling.
Yield: 7 pints.
*Do not use aspartame sweetener in this recipe.
