5 medium onions, sliced
1/8 cup pickling salt
1 1/2 cups sugar
1 1/2 teaspoons mustard seed
1 1/2 teaspoons celery seed
1/2 teaspoon curry powder
1 cup white vinegar
1/2 cup water
1. Wash, dry and slice cucumbers in 1/4" slices
2. Peel onion, cut into quarters and slice in 1/4" rings
3. Place a layer of cucumbers in a bowl and sprinkle with a little pickling salt
4. Add a layer of onions and sprinkle with a little bit pickling salt
5. Alternate layers of cucumbers and onions until all are used
6. Let stand for 2-3 hours
7. Drain, but don't rinse
8. Combine remaining ingredients in large pan and bring to a boil
9. Add cucumbers and onions, lower heat and simmer 5 minutes - Don't Boil!
10. Spoon cucumbers, onions and liquid into jars or plastic containers with sealing lids and store in refrigerator
Pickles are best after a day or two in the refrigerator and will keep for several weeks -- if they last that long!
