The picture below shows 24 cups of sliced pickling cukes in a massive bowl. The crock that it is in was my great grandmother Woods. I remember asking my grandmother if I could have the bowl as it was just being stored in their attic. In my early 30's I was given the bowl and I have used it for canning and for bread (when I could eat bread). I love the nostalgia of using it.
I would highly recommend buying a mandolin as it makes slicing the cukes much easier and consistent in size.
Slice the cukes and place in a large non metallic bowl. Add 1/3 cup salt. Use either pickling salt or dead sea salt. DO NOT use regular table salt as the iodine in it will make your pickles cloudy. Allow to sit for 30 minutes. Rinse and drain.
In a large pot add your 24 cups sliced cukes
8 cups sliced onions
1 red pepper diced
3 cloves garlic minced
1 teaspoon tumeric (this is a must!)
4 cups white sugar
3 cups white vinegar
1/4 cup pickling spice (they say to put them in a spice bag but I like to have the bits floating around)
Bring to a boil on medium heat. As soon as it's too a boil and the pickles have turned from bright green to a yellow colour remove from heat.
In sterilized jars, ladle the pickles into the jars making sure to add enough liquid to cover, leaving a 1/4 inch gap on the top. Apply screw top lids and boil can for 10 minutes. Remove from water canner and allow to cool. Listen for that pop! and check your lids to make sure they have sealed correctly. Enjoy!