Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12       medium       Ripe cucumbers
   6       medium       Onions
     1/2   cup          Pickling salt
   1       gallon       Water
   3       cup          Pickling vinegar
   1       cup          Water
   2       cup          Honey
   2       tablespoon   Mustard seed
   2       teaspoon     Celery seed
   2       teaspoon     Tumeric

Preparation:

Peel the cucumbers and slice in half. Scoop out the seeds. Slice the cucumbers into spears. Peel and slice the onions. Combine salt and 1 gal. water in a large glass, ceramic or stainless steel bowl. Add the cucumbers and onions and soak overnight. Sterilize 5 - 1 pint jars and lids. Drain cucumber-onion mixture. Combine vinegar, one cup water, honey, mustard seed, celery seed and tumeric in dutch oven. Cook five minutes. Add cucumber-onion mixture, heat to boiling. Ladle into hot, sterilized jars, leaving 1/8 inch headspace, and seal. Process in boiling water bath for 10 minutes. NOTE: When processing, make sure that the level of boiling water is at least 1 inch above the jar tops. Begin timing when the water returns to a boil. Source: Saskatoon Star Phoenix