In the garden cucumbers are coming in by the basket full. Here is a recipe from my Dad's collection.
12 cucumbers 1/4 inch thick
5 medium onions 1/4 inch thick
1/4 cup salt
Wash and cut cukes(Dad's abbreviation for cucumbers), peel onions, and cut all 1/4 inch rings arrange in layers in large pan, sprinkle each layer with salt, and let stand 3 hours. Drain and discard liquid.
1 cup sugar
1 1/2 teaspoons mustard seed
1 1/2 teaspoons celery seed
1/2 teaspoon curry powder
1 cup apple cider vinegar
Combine remaining ingredients, and bring to boil, add cucumbers and onions, simmer 10 minutes. Pack in hot sterilized jars & seal*. Makes about 4 pints.
*If you are planning to store pickles outside of refrigerator, process the filled jars in a hot water bath for 10 minutes. Return filled jars to the same canning pot with its already hot water. Water level needs to be at least one inch above the top of the cans. Bring to a boil and let boil hard for 10 minutes. Remove jars from pot. Let cool down to room temperature. Jars should make a popping sound as their lids seal. If a lid doesn't properly seal, do not store the jar outside of the refrigerator.