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.