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Mom's Pickles
4 pounds cucumbers
8 small onions
1/2 cup canning salt
5 cups sugar
4 cups white vinegar
2 tablespoons Spice Barn Mustard Seed
2 teaspoons Spice Barn Celery Seed
1 1/2 teaspoons Spice Barn Turmeric
1/2 teaspoon Spice Barn Ground Cloves

Slice cucumbers and onions; combine with salt in a large container.  Cover with crushed ice; mix well.  Let stand for 3 hours; drain, rinse, drain a second time.  Bring sugar, vinegar, and seasonings to a boil in large pan.  Add cucumbers and onions; return to a boil.  Pack into hot jars, leaving 1/4" headspace.  Cap; process for 15 minutes in water bath.  Remove jars to a wire rack and cool completely.

Bell Pepper-Corn Relish
5 ears fresh corn
1 cup chopped cabbage
1/3 cup chopped onion
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
/14 cup sugar
1 1/2 teaspoon Spice Barn Ground Mustard
3/4 teaspoon Spice Barn Celery Seed
3/4 teaspoon Spice Barn Mustard Seed
3/4 teaspoon Spice Barn Turmeric
1/2 teaspoon salt
1 cup white vinegar
1/4 cup water

Cook corn 5 minutes in boiling water; drain.  Cut kernels from cob.  Combine with all remaining ingredients in large pan; bring to a boil.  Cover, reduce heat; simmer 20 minutes.  Chill.  Serve as a side dish we fish or chicken.

Five Day Pickles
2-3 large cucumbers, unpeeled
2 large onions, thinly sliced
2 cups sugar
2 cups white wine vinegar
3/4 teaspoon Spice Barn Celery Seed
3/4 teaspoon Spice Barn Lemon Pepper
3/4 teaspoon Spice Barn Mustard Seed
3/4 teaspoon Spice Barn Turmeric
1/4 teaspoon salt

Layer cucumber and onion in sterilized jars, packing tightly.  Combine remaining ingredients in medium saucepan over low heat and stir constantly until sugar is dissolved, about 10 minutes.  Pour evenly into jars and seal.  Let cool slightly.  Refrigerate at least 5 days before serving.