1 1/2 quarts jalapeno — finely chopped
1 quart cucumber — finely chopped
2 large onion — finely chopped
1/4 cup salt — + 2 Tbsp
5 1/4 cups sugar
3 cups cider vinegar
4 teaspoons pickling spice
Combine jalapenos, cucumbers, onion, and the 1/4 cup + 2 tablespoons of salt
in a large glass or ceramic bowl; cover with cold water and let stand for 2
hours. Drain thoroughly, pressing on the vegetable to remove excess liquid.

Combine the sugar and vinegar in a large pot; tie the pickling spices in
cheesecloth and add to the liquid. Bring to a boil and simmer for 15 minutes.
Add the vegetables and simmer for 10 minutes. Remove spice bag.
Pack into hot jars and process for 10 minutes in a boiling water bath.