6 quarts pickles (sliced)
12 medium onions (sliced)
1 cup salt
1 quart vinegar
1/4 cup mustard seeds
6 cup sugar
3 tsp tumeric
Place sliced pickles and sliced onions to a metal crockpot.
Add 1 cup salt and enough water to cover.
Let stand overnight and drain well.
Create a syrup using vinegar, mustard seeds, sugar and tumeric.
Add syrup to drained pickles and simmer untill tender.
Seal in jars.