Matt's Bread-and-Butter Pickles

6 pounds medium cucumbers
1 1/2 cups sliced onions
1 tsp garlic powder
1/3 cup salt
2 trays of ice cubes or crushed ice
4 1/2 cups sugar
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seed
2 tablespoons mustard seed
3 cups white vinegar

Wash the cucumbers thoroughly; drain; cut unpeeled cucumbers
into 1 - inch slices.  In a large bowl, combine the cucumber
slices, onions, garlic and salt; cover with the crushed ice
or ice cubes, mix thoroughly and let stand for 3 hours.
Drain off the liquid and remove the garlic.  Combine the sugar,
spices and vinegar and heat just to a boil. Pack cucumbers and
onions loosely in clean, pint jars. Pour in liquid leaving
1/2 inch of headroom; remove air bubbles.  Adjust lids; process
in a Boiling-Water Bath (212 F.) for 10 minutes.  Remove,
complete seals if necessary.  Makes 7 pints.

Note: Save the pickling syrup left after you’ve opened and used
up a jar of these. Pour it over drained cooked or canned sliced
beets; cool, cover, store in the refrigerator for a day or two
to develop the flavor, and serve.