Cucumber-Onion Pickles

• 6 or 8 cucumbers
• 3 medium onions, sliced
• 1/2 c. pickling salt
• 2 qt. water
• 3 pt. vinegar (white)
• 1 pt. water
• 3 c. sugar
• 1 Tbsp. pickling spices

1. Slice cucumbers and onions.
2. Cover with solution made from 1/2 cup salt and 2 quarts of water.
3. Weight down cucumbers and onions so all are covered completely.
4. Soak from 12 to 18 hours.
5. Drain off brine and discard.
6. Rinse cucumbers and onions with clear water.
7. Drain well.
8. Combine vinegar and new water, sugar and spices.
9. Bring to a rolling boil over high heat.
10. Add cucumbers and onions.
11. Simmer (but do not boil) until cucumbers and onions are heated through.
12. Cucumbers will lose bright green color. Pack loosely in jars and cover with solution they are cooked in. Seal and store.
13. Overcooking gives a soft pickle.

cucumbers, onions, pickling salt, water, vinegar, water, sugar, pickling spices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=535301 (may not work)