4 qts sliced cucumbers
     1/2 cup pickling salt
     Ice Cubes

     2 quarts sliced onions

     1 qt white vinegar
     4 cups sugar
     1 T. celery seed
     2 T Ginger 
     1 t. tumeric (optional)
     1/2 t. white pepper (optional)

Gently stir salt into thinly sliced cucumbers.  Cover with ice cubes and let stand for 2 to 3 hours or until cucumbers are crisp and cold.  Add more ice if ice melts.  Drain 

(Prepare jars while cucumbers are being iced.)

Add onions to cucumbers.

Combine remaining ingredients; bring quickly to a boil and boil 10 minutes.  Add cucumbers and onion slices, return to the boiling point.  

Pack immediately into hot canning jars. Be sure the edge/rim of the jars are clean before placing the lid on the rim.  Process in boiling water bath for 30 minutes.  Remove jars from canner and cool.  Be sure to check the seal before storing.  

Makes 8 pints.  
    

Cowboy Caviar

     1 - bag frozen corn or 1 - can corn
     1 can Blackeyed Peas
     1 can black beans, rinsed
     1 green pepper
     1 red pepper
     1 orange pepper
     1/2 red onion
     1 small Jalapeno pepper
     2 or 3 celery stalks

     1/2 cup vegetable oil
     1/2 cup cider vinegar
     1/2 cup sugar

Cut all vegetables in small pieces.  Drain canned beans, peas, and corn.  Combine with fresh vegetables in a large bowl.

Boil oil, vinegar and sugar until sugar disolves.  Cool.  Pour over vegetable mixture.  Add salt and garlic powder if desired.  

Refrigerate overnight.  Keeps for 1 or 2 weeks in the refrigerator.