4 pounds of 4-6 inch cucumbers
2 pounds of onions, about 6 medium
1/3 cup canning and pickling salt
2 cups sugar
2 tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ground ginger
1 teaspoon whole black peppercorns
3 cups white vinegar

Wash cucumbers and trim ends. Slice into ¼-inch rounds.

Peel onions and slice into thin rings.

Combine sliced cucumbers and onions in a large bowl, layering with salt; cover with ice cubes. Let stand for 1½ hours. Drain; rinse; drain again.

Combine remaining ingredients in a large pot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot pint jars, leaving a ¼-inch head space. Remove air bubbles by running a wooden spoon handle into the jars to release air bubbles.
Cover with new bands and lids and tighten lids, wiping the top of the jar and threads to make sure it's clean and the lid will seal well. Process 10 minutes in a boiling water canner.
Remove jars from hot water and cool on a cloth on the table or countertop.
Store in your pantry with your canned and dry foods, no refrigeration needed until you break the seal on a jar. Any opened jars or jars that don't seal should be refrigerated at all times.

Yields about 4-5 pints if memory serves me correctly.

If you think you'll eat all the pickles within 6-8 weeks, you can skip canning them in the hot water bath. Just pack the hot pickles and brine in the jars and quickly tighten new lids on them, wiping the top of the jar and threads to make sure the lids seal properly. Immediately turn them upside down on a dry dish towel on your table or countertop for about 10 minutes. After 10 minutes turn them right side up and allow to cool completely. They should seal, but if some don't, use those first. Since they aren't properly canned they should all be refrigerated until they're all consumed.