Directions

1. In a large bowl, mix together cucumbers, onions, garlic and salt. 
Allow to stand approximately 3 hours.
2. In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed and turmeric. Bring to a boil.
3. Drain liquid from the cucumber mixture and stir into the boiling vinegar mixture. Heat to just boiling and remove from heat.
4. Evenly distribute cucumbers, onions and garlic into sterile jars. Add brine to about ½ inch from the top. Run a chopstick or knife around to release hidden air bubbles. Add lids and chill in the refrigerator for a minimum of three hours.
 

Per four slices: 105 calories, trace fat, 25g carbohydrates, 1g protein, 1120mg sodium, 0mg fiber