Slice cucumbers and onions into 1/2 inch slices.
Sprinkle with salt in stone crock. Cover with ice
and let stand for 3 hours.
Mix sugar, vinegar, and seasonings to make a syrup.
Drain cucumbers and pour syrup mixture over pickles
in large soup pot. Bring to a boil over low heat.
Put in jars and seal; makes 6 pints.
Originally Submitted
4/25/2012
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