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1 gal. thinly sliced cucumbers
2 c. sliced white onions
1/2 c. salt
4 c. sugar
1 tsp. turmeric
2 Tbsp. white mustard seed
1/2 tsp. celery seed
2 qt. mild vinegar
5 c. white vinegar
3 c. water

Wash cucumbers; do not peel. Slice cucumbers and
onions. Mix with salt in large bowl. Place 2 trays of ice
cubes on top and cover with a plate. Put weight on plate. Let
stand at least 3 hours. Drain nearly dry. In large pot,
combine cucumber/onion mixture with the sugar, mustard seed,
turmeric, celery seed and vinegar. Cook over a low heat. Stir
Caution: Do not allow them to boil. Cook to 150 degrees on
thermometer. Pack in sterilized jars.

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