The recipe came from a great classic book, "Putting Food By" (1975 ed.) and reads as follows:
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Bread-and-Butter Pickles
This recipe is an especially good one, from Isabelle Downey's Food Preservation in Alabama.
6 pounds medium cucumbers
1 1/2 cups sliced onions
2 large garlic cloves, left whole
1/3 cup salt
2 trays of ice cubes or crushed ice
4 1/2 cups sugar
1 1/2 teaspoons tumeric
1 1/2 teaspoons celery seed
2 tablespoons mustard seed
3 cups white vinegar
Wash the cucumbers thoroughly; drain; cut unpeeled cucumbers into 1/4-inch slices. In a large bowl, combine the cucumber slices, onions, garlic and salt; cover with the crushed ice or ice cubes, mix thoroughly and let stand for 3 hours. Drain off the liquid and remove the garlic. Combine the sugar, spices and vinegar and heat just to a boil. Add the cucumber and onion slices; heat 10 minutes. Pack loosely in clean, hot pint jars, leaving 1/2 inch of headroom. Adjust lids; process in a Boiling-Water Bath (212 F) for 10 minutes. Remove, complete seals if necessary. Makes 7 pints.
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When canning it's best to have at least the minimum equipment of:
-Canning jars and canning lids
-A funnel
-Jar grabber
-Large canning pot
-Jar tray for inside the canning pot
We doubled the recipe so these pictures illustrate about 14 pints worth of future pickles instead of the recipe's listed 7.