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4 qt. sliced cucumbers
(approximately 1 1/2 inches
1/2 c. canners salt
4 medium size onions
3 c. cider vinegar
1 Tbsp. powdered mustard
1 Tbsp. mustard seed
2 tsp. turmeric
2 tsp. celery seed
3 c. sugar

Place cucumbers, salt and enough water to just cover cucumbers
in large pan (stainless steel, plastic or porcelain) and soak over-
night. Drain cucumbers in colander. Slice peeled onions on cucumbers.
Prepare syrup with vinegar, sugar and spices. Bring to boil. Put in
cucumbers and bring to boil and cook for 5 minutes. Pack into hot
sterilized jars and seal at once. Can be eaten right away.
When making bigger batches of pickles, I use 4 quarts of cucum-
bers at a time but with each new batch I add half again the vinegar,
sugar and spices to keep solution strong.

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